Red Chili Coconut Jasmine Rice
From Minnie: Well, actually Kelli here! Minnie didn’t have a thing to say about this rice when she emailed everything to me. So, I honestly have no clue what she thinks of it! However, this came from Minnie’s Kitchen and I don’t believe she would have taken the time to write it up, edit the picture, and email it to me if they didn’t like it. LOL!
DISCLAIMER: Kelli was sent a few Thai Kitchen item to review, but Minnie is more of a Thai eater, so she got to try the things out. No money exchanged hands and any opinions are our own.
Red Chili Coconut Jasmine Rice
The flavor of this rice recipe is so sweet!
Ingredients
- 1 cup Thai Kitchen Jasmine Rice
- 2 cups water
- Salt to taste
- ¼ cup Thai Kitchen Coconut Milk
- 2 tablespoons Thai Kitchen Sweet Red Chili Sauce
Instructions
In large pot, bring water to boil.
Stir in rice.
Cover and simmer 10 – 20 minutes, stirring occasionally.
Cook until rice is soft and tender.
Stir in Coconut Milk and Sweet Red Chili Sauce until smooth.
Remove from heat and allow to stand, covered, for 5 minutes to insure rice is completely cooked.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 154mgCarbohydrates: 16gFiber: 0gSugar: 4gProtein: 1g
Sonia
Thursday 6th of February 2020
I made this in my rice cooker and doubled the recipe. Oh my gosh it’s yummy and a unique blend of flavors. Super yummy! Thank so much for the recipe!
John Billiris
Wednesday 29th of February 2012
This sounds like an interesting blend of flavors--I've never had anything like it. We could eat that with steamed veggies and be very happy
tina page
Wednesday 29th of February 2012
Nice recipe. i recently purchased some jasmine rice and I was wondering what to do with it to make it special. This is it!:)
Barbara T
Wednesday 29th of February 2012
Love this! Easy, and sounds so delicious! I might add a few veggies for color and nutrition, but this is a definite must-try.
Belinda M
Monday 20th of February 2012
This recipe sounds amazing. Thank you so much for sharing and we will be making this one for supper tonight