Hung Kao Mun Gati (Thai Coconut Rice)
By Andrea GearyPublished on August 4, 2020
Time
40 minutes
Yield
Serves 4 to 6
Ingredients
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
- 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.
- 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.
Time
40 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Hung kao mun gati can be traced to the Persians in the court of King Narai of Thailand (1632–1688), who enjoyed rice dishes prepared with liquids other than water, including coconut milk. Rinsing the grains before cooking removed surface starch, so our rice turned out delicately clingy rather than sticky. Though many recipes use a full can of coconut milk, we preferred using 2 parts coconut milk to 3 parts water to produce rice that was luxuriously rich and perfumed without being too heavy. Letting the rice sit for 10 minutes after cooking allowed the delicate grains to firm up a bit, so they didn't break when served. Gently stirring the rested rice redistributed any coconut oil that had risen to the top of the saucepan during cooking.
Want more? Read the whole storyBefore 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
- 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.
- 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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