Lemongrass Scented Coconut Rice Recipes

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

Steps:

• Place the rice, coconut milk, stock, oil and 2 cups water in the rice cooker. Cook according to the machine instructions. Stir in the zest and cilantro.

Steps:

• Put coconut oil in a heavy saucepan over medium heat. Add onion and let cook until softened and lightly browned, about 5 minutes.
• Add rice, salt and ginger, and stir to coat. Let rice sizzle for a minute, then add coconut milk and 2 1/2 cups water. Bring to a simmer, then turn heat to low and put on a tightfitting lid.
• Cook for 20 minutes, then turn off heat and let rest 10 minutes. Fluff rice and stir in peas. Transfer to serving bowl and garnish with toasted coconut.

Steps:

• Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
• Melt butter in a saucepan over medium heat.
• Stir in the rice and toasted angelhair and salt.
• Add the coconut milk, water and lemongrass.
• Increase the heat to high and bring to a boil.
• Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
• Remove from heat and discard lemongrass before serving.