Coconut Rice with Lemongrass

Rice 582 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Coconut Rice with Lemongrass
  • Serves: 6 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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This recipe is not at all as simple as it sounds. Do not misunderstand us: there are a minimum of ingredients, it is easy to cook, the result - the most delicate, fragrant rice - is stunning. This rice can be served with any meat or fish dish, especially with a thick hot sauce such as shrimp curry.

Ingredients

Directions

  1. Rinse the rice thoroughly until the water flowing from it becomes completely transparent. Soak the rice in cold water (best bottled still water) for 30 minutes. Place on a sieve.
  2. For lemongrass, cut off the tough tops, leaving no more than 10 cm. Crush the stem with the flat side of a heavy knife or rolling pin. Or simply tap the stem with a meat hammer.
  3. Pour coconut milk into a deep-bottomed saucepan, add salt, whisk (lumps are common in coconut milk). Place prepared lemongrass stalks in milk. Bring to a boil over very low heat, stirring occasionally.
  4. When the milk boils, put the rice in a saucepan, bring to a boil again, stirring occasionally. Then close the lid and cook until all liquid is absorbed, 25 minutes. If the rice is still wet, wrap the saucepan in a blanket and leave for another 15 minutes. Remove the lemongrass stalks and serve the rice hot, sprinkled with chopped lime zest if desired.

Coconut Rice with Lemongrass



  • Serves: 6 People
  • Prepare Time: 40
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

This recipe is not at all as simple as it sounds. Do not misunderstand us: there are a minimum of ingredients, it is easy to cook, the result - the most delicate, fragrant rice - is stunning. This rice can be served with any meat or fish dish, especially with a thick hot sauce such as shrimp curry.

Ingredients

Directions

  1. Rinse the rice thoroughly until the water flowing from it becomes completely transparent. Soak the rice in cold water (best bottled still water) for 30 minutes. Place on a sieve.
  2. For lemongrass, cut off the tough tops, leaving no more than 10 cm. Crush the stem with the flat side of a heavy knife or rolling pin. Or simply tap the stem with a meat hammer.
  3. Pour coconut milk into a deep-bottomed saucepan, add salt, whisk (lumps are common in coconut milk). Place prepared lemongrass stalks in milk. Bring to a boil over very low heat, stirring occasionally.
  4. When the milk boils, put the rice in a saucepan, bring to a boil again, stirring occasionally. Then close the lid and cook until all liquid is absorbed, 25 minutes. If the rice is still wet, wrap the saucepan in a blanket and leave for another 15 minutes. Remove the lemongrass stalks and serve the rice hot, sprinkled with chopped lime zest if desired.

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