Tuesday, 14 June 2016

Delicious Coconut Milk & Lemon grass Rice

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. 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

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