Thai Coconut Rice

Thai Coconut Rice in the pressure cooker
I have loved Thai Coconut Rice from my first bite at a Thai restaurant many years ago. I would save some of my meal so that I could enjoy this for dessert. When we lived in Germany my husband & I would eat at our local Thai restaurant Mai Tai at least twice a month
{sadly this was not a dessert option, the fried bananas were great though}, we were there so often the waiter knew us by name! We almost always sat at the same table, with the same waiter. Often times he would bring our appetizer without us ordering. My how easy it was to go out to eat on a whim, before we had children. With two young children it is easier to eat at home, much cheaper and I know exactly what we are eating. While I have made several versions over the years of Thai Coconut Rice sometimes you just want something right.now. I knew that there had to be a way to quickly make this dish bypassing the soaking and steaming. This is not a traditional Thai Coconut Rice however it is still just as tasty and you can have it made quicker than it took me to write this post. My family loves this dish. Since as you already know I don’t follow tradition…..we love this topped with several types of fruit. My girls favorite is strawberries while I really love leftover rice (rarely happens) reheated with orange marmalade and fresh figs. I make ours lightly sweetened if you prefer a sweet dessert increase the sugar by a few Tablespoons. I hope that you enjoy this dessert as much as my family does.

Thai Coconut Rice

Thai Coconut Rice
Serves 4

1 Cup Thai Sweet Rice
1 1/2 Cups water
1 Can (13.5oz) Full Fat Coconut Milk
4 T Pure Sugar Cane (more if you like it sweet)
Pinch or two of Salt
1/2 teaspoon organic Cornstarch
1 large Mango, Sliced
Sesame Seeds, optional

1. Add your rice and water to a pressure cooker. Cook for three minutes at high pressure, immediately turn off. Allow the pressure to naturally release for ten minutes.

2. While your rice cooks heat your coconut milk, sugar and salt in a small saucepan on the stove over medium heat, stirring until your sugar has dissolved. Set aside.

3. Once the ten minutes have passed release any remaining pressure, open pressure cooker tilting lid away from you. Add 1/2 of your coconut milk mixture into the rice. Stir well. Wrap a tea towel around the lid to your pressure cooker and set the lid back on your pressure cooker. Let rest for 5-10 minutes.

4. Mix the cornstarch with 2 Tablespoons cold water. Heat remaining coconut milk over low heat, adding cornstarch mixture. Stir and continue cooking until it becomes creamy and thick.

5. Place rice and sliced mango on a serving plate or bowl and top with coconut sauce. Garnish with sesame seeds.

A Kitchen Musings Today Original

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7 comments

    • Lindsay says:

      I buy my sweet rice at a local Asian grocer. The rice I buy is labeled sweet rice – it can also be called sticky rice, glutinous rice, or waxy rice. I hope this helps!

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