Lemongrass Coconut Rice

11
MrsElaineous 0

"A very easy, fragrant and flavorful rice dish."

Ingredients 35 m {{adjustedServings}} servings 187 cals

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Nutrition

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  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews 11

  1. 13 Ratings

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GOOBERPIE
2/13/2008

I was in a hurry so I used about 2 Tablespoons of prepared lemon grass (not the stalks). Also added a pinch each of white sugar and salt. Used a rice cooker, but did not treat the coconut milk as liquid since it usually absorbs quickly without cooking the rice. Therefore, I still added the usual amount of water. Also don't use curry powder, tumeric has a much stronger flavor, but I doubled the amount stated here. I skipped the bay leaves since I was out of them, but wonder how they might have changed the flavor. The rice was fragrant and all flavors worked together wonderfully.

allotmentmum
10/25/2010

Great recipe - worked really well. I do wish that people would stop rating a recipe badly, when they haven't actually followed the instructions, or even used the ingredients as recommended

DRAGNLAW
1/12/2015

This was fabulous. Was going to take a picture but it was eaten up rather quickly! It was my first cooking experience with Lemongrass and I love the subtle flavour. The bay leaves were perfect too. My only other comment is I either just plain forgot the salt altogether or a "pinch" is not enough. Whichever, I added a bit more to enhance the flavour. I love the coconut milk and rice combination. There was not a grain of rice left anywhere. I also used the 'low fat' version of coconut milk. Thank you MrsE - this will be a permanent addition to my recipe box. UPDATE TIPS- Do not use brown rice and do add extra salt. Don't forget to pound even the jarred lemongrass. Add water to the coconut milk to 2 cups liquid, remember most rice needs a 2 to 1 ratio. Use a diffuser under your pan if your heat is still too high for a gentle simmer. One day I'll remember to take a picture!