Thai Blueberry Coconut Rice

Ingredients

In this Thai adaptation of Risotto ai mirtilli, we replace the traditional Italian ingredients with Thai flavors. Instead of using Arborio rice, we use jasmine rice, which is commonly used in Thai cuisine. The blueberries add a unique twist to the dish, providing a burst of sweetness and a vibrant purple color. The coconut milk replaces the creaminess of the original recipe, giving it a tropical touch. The Thai Blueberry Coconut Rice is a fusion of Italian and Thai cuisines, combining the best of both worlds. We alse have the original recipe for Risotto ai mirtilli, so you can check it out.

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) blueberries 1 cup (150g) blueberries
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 52g, 5g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat.
3. 3.
   Add the rinsed rice to the saucepan and stir for 1-2 minutes until lightly toasted.
4. 4.
   Pour in the coconut milk and water, and bring to a boil.
5. 5.
   Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
6. 6.
   In a separate pan, heat the blueberries over medium heat until they start to release their juices.
7. 7.
   Mash the blueberries with a fork or potato masher to create a chunky sauce.
8. 8.
   Once the rice is cooked, fluff it with a fork and stir in the mashed blueberries, soy sauce, lime juice, and salt.
9. 9.
   Cook for an additional 2-3 minutes, stirring gently to combine all the flavors.
10. 10.
    Remove from heat and garnish with fresh cilantro.
11. 11.
    Serve the Thai Blueberry Coconut Rice hot and enjoy!

Treat your ingredients with care...

• Blueberries — Make sure to use fresh blueberries for the best flavor and texture. If fresh blueberries are not available, you can use frozen blueberries, but thaw them before cooking.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined. Use full-fat coconut milk for a richer and creamier taste.

Tips & Tricks

• For a spicier version, add a small amount of red chili flakes or finely chopped Thai chili peppers.
• Garnish with toasted coconut flakes for added texture and flavor.
• Serve the Thai Blueberry Coconut Rice as a side dish with grilled or roasted meats, or as a main dish with stir-fried vegetables.

Serving advice

Serve the Thai Blueberry Coconut Rice hot as a side dish or main course. It pairs well with Thai curries, grilled seafood, or stir-fried vegetables. Garnish with fresh cilantro and toasted coconut flakes for an extra touch of flavor and presentation.

Presentation advice

To enhance the presentation, shape the rice into small mounds using a ring mold or a small bowl. Place the mounds on a serving plate and drizzle the blueberry sauce over the rice. Garnish with fresh cilantro leaves and serve with a lime wedge on the side.