Thai Spiced Coconut Rice Timbales

by Georgia Gross June 30, 2022

Thai Spiced Coconut Rice Timbales

These little rice rounds are fun for an elegant, yet portable side dish made for sharing at a party or any weeknight dinner. They are delicious both hot or cold and reheat well for a convenient make-ahead dish.

This Recipe includes the following products from The Olive Groove. Click on each to see its full description.

Thai Basil Olive Oil
Sriracha Lime Balsamic Vinegar
Thai Spice Seasoning

 Ingredients

1 cup basmati or jasmine rice, rinsed well

1 can coconut milk (13.5 oz.)

1/3 cup flake coconut

½ cup water

½ tsp. salt

4 Tbsp Thai Basil Olive Oil, plus 1 more for ramekins

¼ yellow onion, small dice

½ red bell pepper, small dice

1 tsp. Thai Spice Seasoning

½ cup spinach, chopped and well drained

2 Tbsp Sriracha Lime Balsamic Vinegar

 

Preparation

Oil 4 or 6 ½ cup capacity ramekins (ceramic round dishes) each with ¼ tsp. Thai Basil Olive Oil. If you don’t have ramekins, you can use a biscuit cutter as a mold.

Combine rinsed rice, coconut, coconut milk, water, and salt.  Bring to a boil, lower heat and simmer 10 minutes, stirring occasionally. Set aside.  In a medium skillet, heat 4 Tbsp Thai Basil Olive Oil until shimmering.  Sweat onions and peppers with Thai Spice Seasoning and a pinch or salt until softened.  Add spinach and cook 2 minutes then add the Sriracha Lime Balsamic Vinegar.  Combine this mixture with rice and mix well.  Load into prepared ramekins and turn out onto a warmed serving platter. Garnish with cilantro.  Of course, you may serve “as is” in a bowl without creating the timbales. If preparing ahead, place the ramekins in a baking dish, cover, and you can easily reheat them.

 




Georgia Gross
Georgia Gross

Author


Leave a comment

Comments will be approved before showing up.


Also in Recipes

Stone Fruit Salad with Plum and Blood Orange Dressing with Grilled Protein
Stone Fruit Salad with Plum and Blood Orange Dressing with Grilled Protein

by Christina West July 31, 2022

Add the Protein of your choice and get the full depth of the stone fruit (peaches, apricots, plums, etc.) pushed forward by the citrus tang of the Blood Orange. (Protein possibilities: Salmon, Ahi, Chicken, Tofu… it’s YOUR choice!).

Continue Reading

Plum and Blood Orange Grilled Chicken
Plum and Blood Orange Grilled Chicken

by Christina West July 31, 2022

Putting citrus with other fruits tends to bring both flavors forward. This combination doesn’t disappoint. 

Continue Reading

Asian Fusion Slaw
Asian Fusion Slaw

by Georgia Gross June 30, 2022

This crunchy slaw combines flavors of Thailand, China, and Japan. It is a perfect accompaniment to fried chicken thigh sandwiches, fruit salad, pulled pork, or any summer picnic fare. Amounts are easily adjustable for larger groups.

Continue Reading