The secret to this delicious side? Coconut milk, ginger and lemongrass.
Serves 6
2 cups jasmine rice
1 cup canned coconut milk, stirred well
1 teaspoon salt
One 6-inch piece lemongrass, smashed
One 1-inch piece ginger, peeled and flattened
1 seedless cucumber, peeled and sliced into half moons, for garnish
1 cup canned coconut milk, stirred well
1 teaspoon salt
One 6-inch piece lemongrass, smashed
One 1-inch piece ginger, peeled and flattened
1 seedless cucumber, peeled and sliced into half moons, for garnish
1. Place rice in a sieve, rinse, and then wash in 3 changes of fresh water.
2. In a 2 quart pot with a
tight-fitting lid, place rice, coconut milk, salt, lemongrass, ginger,
and 1½ cups water. Stir to combine. Bring to a boil; reduce heat to a
bare simmer and cook for 15 minutes. Remove from heat, keep covered, and
let steam 10 minutes more. Fluff with a fork, discard ginger and lemongrass, and serve immediately, garnished with cucumber.
- Recipe from Organic Life
