Lemongrass Coconut Rice Recipes

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LEMONGRASS-SCENTED COCONUT RICE



Lemongrass-Scented Coconut Rice image

Provided by James Oseland

Categories     Rice     Side     Dinner     Coconut     Lemongrass     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6

2 cups jasmine rice
3 thick stalks of fresh lemongrass, bruised and tied into knots
1-1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt
10 fresh or dried whole daun salam leaves (optional; see Cook's Note, below)

Steps:

  • 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
  • 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
  • 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
  • 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
  • 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)

COCONUT LEMONGRASS RICE



Coconut Lemongrass Rice image

Put rice in rice cooker with coconut milk, vegetable broth, garlic, lemongrass, and kaffir lime leaves. Season with salt and stir well. Turn on for white rice

Provided by Tamar Genger MA, RD

Categories     Side Dish

Time 30m

Yield 4 Servings

Number Of Ingredients 7

1 cup Basmati rice
1/4 cup coconut milk
2 cup vegetable broth
2 garlic cloves, sliced
1 blade lemongrass
2 kaffir lime leaves (optional)
salt to taste

Steps:

  • Put rice in rice cooker with coconut milk, vegetable broth, garlic, lemongrass, and kaffir lime leaves. Season with salt and stir well. Turn on for white rice setting and cook until ready. Serve with extra coconut milk if desired.

Nutrition Facts :

LEMONGRASS INFUSED COCONUT JASMINE RICE PILAF



Lemongrass Infused Coconut Jasmine Rice Pilaf image

Every time I serve this rice I hear someone at the table say "this is the best rice I have ever had." I hope you get the same reviews!

Provided by Momma Jenny

Categories     Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup uncooked angel hair pasta, broken (about 1 inch long)
1 tablespoon butter
1 cup jasmine rice
1 teaspoon salt
1 cup reduced-fat unsweetened coconut milk
1 cup water
1 stalk lemongrass, white part only (cut in 2 inch pieces)

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.

Nutrition Facts : Calories 196.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 606.2, Carbohydrate 37.8, Fiber 1.3, Protein 3.2

LEMONGRASS COCONUT RICE



Lemongrass Coconut Rice image

A very easy, fragrant and flavorful rice dish.

Provided by MrsElaineous

Categories     Rice Side Dishes

Time 35m

Yield 6

Number Of Ingredients 6

1 stalk lemongrass, bottom 6 inches only, outer leaves peeled
1 cup long-grain rice, rinsed and drained
1 ¾ cups coconut milk
2 bay leaves
½ teaspoon ground turmeric
1 pinch salt

Steps:

  • Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 14.3 g, Fat 14.2 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 12.5 g, Sodium 226.6 mg, Sugar 0.5 g

CHICKEN IN LEMONGRASS COCONUT BROTH



Chicken in Lemongrass Coconut Broth image

I made this soup after trying it at a Thai noodle house in my area. I just kept playing around with ingredients until I got something similar. I have the seasonings adjusted to my liking, however there is an adjustment guide in the footnotes if you would like a slightly different flavor. This soup is also good with rice or pasta, but ramen seems to be the favorite. You can use any flavor of ramen noodles.

Provided by QTSunDoll

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 17

1 fresh lemongrass stalk, outer leaves removed
2 quarts chicken stock
½ cup minced fresh ginger, divided
4 fresh kaffir lime leaves
1 tablespoon minced garlic
1 tablespoon Sriracha chile sauce
1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch strips
½ cup fresh cilantro, bundled
2 (14 ounce) cans coconut milk
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon fish sauce
6 (3 ounce) packages ramen noodles (exclude seasoning packets)
2 large carrots, shredded
1 cup chopped tomatoes
3 green onions, chopped
¼ cup chopped fresh cilantro, or to taste

Steps:

  • Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife.
  • Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard.
  • Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes.
  • Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls.
  • Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.

Nutrition Facts : Calories 550.5 calories, Carbohydrate 56.5 g, Cholesterol 44.6 mg, Fat 24.2 g, Fiber 4.3 g, Protein 29.8 g, SaturatedFat 19.3 g, Sodium 1646.4 mg, Sugar 9.6 g

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