Coconut Rice..great Change of Pace! |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Adopted this recipe...original description is as follows...This is a lovely rice dish to serve with dinner. I would suggest pairing with a grilled asian chicken or pork dish. Recipe adapted from: The Tribeca Grill Cookbook Ingredients:
2 cups long-grain rice, well rinsed |
1 (13 1/2 ounce) can unsweetened coconut milk |
lemongrass, cut into 1/2-inch pieces (use only the most tender part of the stalk) |
coarse salt |
fresh ground black pepper |
1 cup cold water |
1/2 cup toasted unsweetened flaked coconut |
Directions:
1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch.
2. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
3. Transfer rice to a serving bowl and remove the pieces of lemongrass.
4. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.
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