Jasmine Rice with Shredded Coconut and Cilantro


Coconut and cilantro (fresh coriander leaves) are a great addition when you want to add some flair to your plain rice. Great sidekick to any Thai curry.

Serves: 4

Preparation time: 20 minutes


  • 1 cup (225 g) jasmine rice
  • 2 cups (500 ml) water
  • 3 whole garlic cloves, peeled
  • 5 cardamon seeds
  • salt
  • 1 Tbsp finely chopped cilantro (fresh coriander) stalks
  • 2 Tbsp fresh cilantro (fresh coriander leaves) roughly chopped
  • 2 Tbsp unsweetened shredded coconut


Bring water to a boil in a saucepan. Add salt, the garlic cloves, cardamom seeds and the cilantro (fresh coriander) stalks. Add the rice and bring it to a boil. Reduce heat to medium-low. Cover it partially with a lid and cook for about 12-15 minutes. Just before serving, remove cardamon seeds. Add shredded coconut and cilantro (fresh coriander leaves). Fluff it up with a fork and serve.

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