Lemongrass scented coconut rice is a flavorful and aromatic dish that is sure to impress your taste buds. With its vibrant green color and tantalizing aroma, this rice dish is a perfect accompaniment to a variety of Southeast Asian dishes. Whether you're looking for a simple side dish or a more elaborate main course, this recipe will guide you through the steps of making this delicious and authentic dish.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT LEMONGRASS RICE
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
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-SCENTED COCONUT RICE
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
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
This is delicious served with curries and other spicy Asian dishes.
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
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
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
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-SCENTED CONGEE
Congee is a rice porrige that is a staple dish in many Asian households. Eaten as a satisfying breakfast, lunch or dinner, congee is a great way to stretch a small amount of food and may be flavored in a dozen different ways.
Provided by Chef mariajane
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 141.6, Fat 0.2, SaturatedFat 0.1, Sodium 590.5, Carbohydrate 28.4, Fiber 0.5, Sugar 0.1, Protein 2.5
LEMONGRASS COCONUT RICE
A very easy, fragrant and flavorful rice dish.
Provided by MrsElaineous
Categories Rice Side Dishes
Time 35m
Yield 6
Number Of Ingredients 6
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
Tips:
- To get the most flavor out of the lemongrass, bruise it with a knife before adding it to the rice.
- If you don't have fresh lemongrass, you can use 1 tablespoon of dried lemongrass or 1 teaspoon of lemongrass paste.
- Use full-fat coconut milk for the richest flavor. You can also use light coconut milk, but the rice will be less creamy.
- Be careful not to overcook the rice. It should be tender but still have a slight bite to it.
- Serve the rice with your favorite Thai dishes, such as Pad Thai, green curry, or Massaman curry.
Conclusion:
Lemongrass-scented coconut rice is an easy and flavorful side dish that is perfect for any Thai meal. The lemongrass and coconut milk give the rice a unique and delicious flavor that will complement any dish. So next time you're looking for a simple but impressive side dish, give this recipe a try.
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