• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Coconut Milk Rice with Lemongrass and Ginger

    What's more flavorful than white rice, but just as versatile? Chef and actress Santana Caress Benitez's coconut and lemongrass arroz. Make a big pot of it on a Sunday and eat it all week long with just about any protein. 


    Ingredients
    2
    cups
    jasmine rice (thoroughly washed)
    2
    stalks
    lemongrass (white parts only cut into 1 inch pieces and split in half)
    1
    ginger (1-inch chunk)
    1
    cup
    coconut milk
    1 1/2
    cups
    water
    1
    teaspoon
    salt
    *
    scallion (thinly sliced as an optional garnish)
    *
    sesame seeds (optional garnish)
    Directions
    Add your washed rice and the remaining ingredients to a pot and stir well to combine. Be sure that the lemongrass and ginger are fully submerged in the rice.
    Place the pot over high heat, bring it to a boil and give it a good stir to prevent your rice from sticking to the bottom of the pot (note: the liquid will thicken slightly as it comes to a boil). Once the liquid is boiling, immediately reduce the heat to low and cover the pot. Continue to cook until the rice is tender and liquid is absorbed (about 15 minutes).
    After the rice has absorbed the liquid, remove the pot from the heat and allow the rice to steam with the lid on for an additional 10 minutes.
    When you go to plate your rice, you can discard the lemongrass and the ginger, but feel to leave them in the bowl for a more interesting presentation (just be sure that your dinner guests know not to eat them). Gently fluff the rice with a fork and transfer to a deep serving bowl. Garnish with thinly sliced scallion and sesame seeds (optional) The rice may be served hot or just warm.

    The base number of servings for this recipe is 4
    OK

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