benazir's blog

Thai Coconut Rice

Actually I have tried this a long time ago and I really love this dish very much. However jasmine rice is kind of sticky and starchy. I have to be very careful eating this because of my type 2 diabetes. Just because I had two major catostrophic losses recently does not mean I have to fall apart. My father and a man who I very much love and respected like he is my dad does not want me to stop taking care of myself. My mother wouldn’t want me to stop taking care of myself also. I have only one body. I am still going to take care of it the best I can and keep fighting.

The coconut milk is very nice and creamy and it is wonderful with the spicyness of this rice dish also. We did the Indian version and the African one too and now it is time to do the Thai version. I know the catagory says Pan Asian but this is for the rest of Asia in general. A lot of dishes from the South East Asian recipes fall in to the Pan Asian catagory. It is because some countries does not have a huge repertoire. This is why I jumbled it in to the Pan Asian catagory.

Now you will need 1 cup of Thai jasmine rice or white or brown basmati rice, the Thai jasmine rice can be either black red white or brown. By the way I have them all. It is best to store these in the refridgerator instead of outside because the uncooked kernals will last longer and it will keep vermin out of your food. The red and black jasmine rice sadly does not have a long shelf life unrefridgerated. This is my experiance.

You will need to keep rinsing the rice until the water turns clear and put in a large coldero. Add 2 lime leaves, 1 tiny piece of lemon grass, 1 pinch of either pink salt, sea salt or kosher salt, 4 Thai chillies which can be either red or green and of course they have to be minced before adding to the rice, 1 can of coconut milk, 1 liter or 1 quart of water.

Stir and bring to a boil on high heat then reduce to low heat and cover for 20 minutes, You may need to stir occationally. When the rice is done and there may be just a little bit a liquid remaining after you shut the heat off. Stir once more and cover and let sit on the dum for 20 minutes. Great to eat with either green or red Thai curries.

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