Name: Lemongrass Coconut Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Southeast Asian cuisine
Ingredients: 1.5 cup basmati rice (rinsed until water runs clear); 13.5 fl oz coconut milk (full-fat); 0.5 cup water; 2 pcs lemongrass (stalks, tough outer layers removed, bruised and cut into 3-inch pieces); 1 tbsp ginger (freshly grated); 2 pcs garlic (cloves, minced); 3 pcs lime leaves (fresh or dried); 0.5 tsp salt

Fluffy basmati rice, tinted pale yellow, is tossed with vibrant green herbs and tender snow peas in a creamy coconut milk sauce, ready to be served.

Indulge in the aromatic delight of Lemongrass Coconut Basmati Rice, a fragrant and lightly sweet side dish that transports your palate to Southeast Asia. Fluffy basmati grains are cooked to perfection in rich coconut milk, infused with the bright, citrusy notes of fresh lemongrass, the subtle warmth of ginger, and the savory undertones of garlic and lime leaves. This exotic and comforting rice offers a wonderfully complementary base for spicy curries, grilled fish, or succulent meats, elevating any meal into a gourmet experience. It's a simple, elegant way to transform ordinary rice into an extraordinary culinary journey.

Preparation time: 10 min
Cooking time: 20 min
Total time: 30 min
Servings: 4

Instructions

Preparation

1Rinse the basmati rice thoroughly under cold, running water until the water runs clear. Drain well.
2Prepare the lemongrass stalks by removing the tough outer layers. Bruise them with the back of a knife or a rolling pin, then cut them into 3-inch pieces.

Cooking

1In a medium saucepan with a tight-fitting lid, combine the rinsed basmati rice, full-fat coconut milk, water, bruised lemongrass pieces, grated ginger, minced garlic, lime leaves, and salt.
2Bring the mixture to a boil over medium-high heat, stirring once or twice to ensure no rice sticks to the bottom.
3Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with the lid, and let it simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
4Remove the saucepan from the heat and let it rest, still covered, for an additional 10 minutes. Do not lift the lid during this time.
5Remove and discard the lemongrass stalks and lime leaves. Fluff the rice gently with a fork before serving.

Instructions

Preparation

1Rinse the basmati rice thoroughly under cold, running water until the water runs clear. Drain well.
2Prepare the lemongrass stalks by removing the tough outer layers. Bruise them with the back of a knife or a rolling pin, then cut them into 3-inch pieces.

Cooking

1In a medium saucepan with a tight-fitting lid, combine the rinsed basmati rice, full-fat coconut milk, water, bruised lemongrass pieces, grated ginger, minced garlic, lime leaves, and salt.
2Bring the mixture to a boil over medium-high heat, stirring once or twice to ensure no rice sticks to the bottom.
3Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with the lid, and let it simmer for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender.
4Remove the saucepan from the heat and let it rest, still covered, for an additional 10 minutes. Do not lift the lid during this time.
5Remove and discard the lemongrass stalks and lime leaves. Fluff the rice gently with a fork before serving.

Nutrition Information

Calories: 351 kcal
Protein: 3 g
Fat: 18 g
Carbs: 46 g

Nutrient	Per serving
Calories	351 kcal
Protein	3 g
Fat	18 g
Carbs	46 g

Tips

Bruising the lemongrass releases its essential oils for maximum flavor infusion into the rice.
Use a heavy-bottomed pot and a tight-fitting lid to ensure even cooking and prevent scorching.
For an extra kick, finely mince a bird's eye chili and add it during the initial cooking step.