Hung Kao Mun Gati (Thai Coconut Rice)
Every region that grows coconuts and rice marries them to make the grains rich and fragrant. Here is one of our favorite versions.
A cookbook recipe exclusively for ATK Essential members from One-Hour ComfortGather Your Ingredients
Key Equipment
Before You Begin
Our favorite coconut milk is from Aroy-D; do not use low-fat coconut milk in this recipe. Many brands of coconut milk separate during storage; be sure to stir yours until it's smooth before measuring it. We like the delicately clingy texture of jasmine rice here, but regular long-grain white rice can be substituted. Avoid basmati; the grains will remain too separate. The rice can be cooked in a rice cooker instead of on the stovetop. Chopped toasted peanuts, toasted sesame seeds, fried shallots, and pickled chiles are great toppings for this rice. Serve with stir-fries or grilled meat or fish.
Instructions
1.
Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with your hands, until water runs clear. Drain thoroughly. Stir rice, water, coconut milk, sugar, and salt together in large saucepan. Bring to boil over high heat. Reduce heat to maintain bare simmer. Cover and cook until all liquid is absorbed, 18 to 20 minutes.
2.
Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly with rubber spatula, transfer to bowl or platter, and serve.
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