This coconut rice recipe appears in Leela Punyaratabandhu’s cookbook, Bangkok, as part of a meal that includes green papaya salad and chicken red curry. “The coconut rice,” Punyaratabandhu writes, “is the center of the meal.” She traces the combination back to the early 20th century or even earlier. “It was my grandparents’ favorite family meal when they were young, and that love has been passed down to their children and grandchildren.”
Ingredients
Preparation
Step 1
To make the rice, which is best done in a rice cooker, put the rice in a fine-mesh sieve or colander and rinse under cold running water until the water runs clear. Transfer the rice to a rice cooker, add the coconut milk, water, sugar, and salt, and stir to combine. Cover the rice cooker and turn it on.
Step 2
As soon as the rice cooker turns itself off, uncover, pour the coconut cream evenly over the top of the rice (do not stir it in), and replace the lid. Keep the rice warm until serving.
Recipe notes
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