Lemongrass Scented Coconut Rice Recipes

COCONUT LEMONGRASS RICE

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.

LEMONGRASS-SCENTED COCONUT RICE

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-SCENTED RICE

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.

LEMONGRASS INFUSED COCONUT JASMINE RICE PILAF

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.

LEMONGRASS-SCENTED CONGEE

Steps:

• Use the dull side of a heavy knife to press down on lemongrass and cerush slightly.
• Combine lemongrass, water, rice, rice wine, ginger, salt and lime leaf in a 4L Dutch oven.
• Place over high heat and bring to a boil, stirring occasionally. Cover and reduce heat to low; let simmer for 1 1/2 hours or until the consistency of porridge.
• Stir often during last 1/2 hour of cooking to prevent sticking.
• Discard lemongrass pieces and lime leaf. The congee will continue to thicken as it stands, so adjust consistency by adding extra hot water if necessary.
• Tolp with preferred garnishes and serve warm. Reheats well. (add a little hot water as needed to adjust the consistency).
• VARIATIONS: For savoury shrimp congee: stir in 2 cups cooked, diced shrimp and onion and top with sliced green onion and chopped peanuts.
• For a sweet coconut congee: Stir in 1 cup toasted, sweetened shredded coconut, 2 tablespoons honey and top with thinly sliced mangoes.

LEMONGRASS COCONUT RICE

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.