City Palate

The Wine and Beer Issue - May June 2017

Kaffir Coconut Rice
Mar/Apr 2009
This unusual version of coconut rice comes from the September 2008 issue of delicious.Magazine.

1 lemongrass stem, pale bulb only, trimmed
1 c. jasmine rice, rinsed and drained
1-1/2 c. coconut milk
4 kaffir lime leaves
1-inch piece of ginger, peeled and bruised

Bruise the lemongrass bulb and place it in a saucepan with the rice, coconut milk, lime leaves and ginger. Stir to combine and bring to a boil over medium-high heat. Reduce heat to very low, cover and cook 10 to 12 minutes until the rice is cooked and liquid has been absorbed.

Turn the heat off and keep the lid on to steam until ready to serve. Remove the lemongrass, ginger and lime leaves to serve. Serves 2.

Rice Grains and Pastas