lemongrass coconut rice
Lunch
Lemongrass Coconut Rice
Aromatic rice infused with lemongrass and cooked in coconut milk—light, fragrant, and a perfect side for Thai or tropical dishes.
Ingredients:
- 1 stalk lemongrass, bottom 6 inches only, outer leaves peeled 1 cup long-grain rice, rinsed and drained
- 1 3/4 cups coconut milk
- 2 bay leaves
- 1/2 teaspoon ground turmeric 1 pinch salt
Directions:
- Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.
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