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Thai Style Rice


  • 1 Tbsp vegetable or rice bran oil
  • Seasoning: Any one or combination of whole peppercorns, cinnamon stick, allspice pods
  • Liquid Options: chicken stock or coconut water (canned young coconut water not milk or cream
  • Basmati Rice: best, minimal iodine content in small quantities. Rinse rice until water is clear.

Note: Do not select any product with stabilizers, should have single ingredient.


Sauté 1 small finely chopped onion in 1 tablespoon of oil until transparent. Add any or all of these seasonings, 5-10 whole peppercorns, 1 small short stick of cinnamon, 5 whole allspice and remove before adding rice. Stir and cook until fragrant.

Add washed and drained rice to pot. Add liquid and boil over medium heat.

Rice to liquid ratio: 1 cup of rice to 2 cups of liquid.

Can substitute for all or part of water, no-salt chicken stock or coconut water.

At first boil, stir well, reduce heat to low and cover. Check pot occasionally, stir and add water/coconut water as needed. Taste rice for doneness, do not overcook. When rice just becomes tender, cut heat off, cover tightly and let rest for 15 minutes before serving.

Add ½ cup of chopped cilantro and/or parsley before fluffing rice to serve.