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
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
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.