Great rice dish with any Asian dish.
มะพร้าวข้าวไทย
/maphr̂āw k̄ĥāw thịy/
1 cup (200 g) uncooked basmati, jasmine, or long grain rice
1 14-ounce (414 ml) can coconut milk
1/4 cup (60 ml) water
1/2 tsp. (2,5 ml) sea salt
1/8 tsp. (30 ml) turmeric
1 tsp. (5 ml) chopped or powder ginger
optional: 1/2 tsp. (2,5 ml) crushed red pepper flakes
1. Combine all ingredients in a saucepan. Stir well.
2. Cook over medium high heat, stirring until mixture comes a low boil.
3. Reduce heat to low.
4. Cover and cook about 18 minutes.
5. Fluff with a folk.
6. Cover and rest 5 more minutes.
7. We serve it with Thai Marinated Chicken with Peanut Sauce
