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Lemongrass Coconut Rice

Lemongrass Coconut Rice

Asian food has become a favorite around my house. My son LOVES all Asian flavors and my daughter is a huge fan of sushi. I decided to make some lemongrass coconut rice this evening. I used Jasmine rice and added some coconut milk, lemongrass paste, and sesame oil to make it extra flavorful. The lemongrass scent and flavor were really nice, I loved the creaminess the coconut gave to the rice, and it was cooked just the way we like it, nice and fluffy. We all absolutely loved this rice, especially my daughter. I’ll be making this again, soon.

Lemongrass Coconut Rice

How to Make Lemongrass Coconut Rice

Pour the Jasmine rice into a large saucepan then fill with some cold water. Swirl the water around the rice using your hand to rinse the rice, the water will be cloudy. Carefully, drain the water from the saucepan making sure the rice stays in the pan. Refill the pan with water and swirl then drain and repeat one more time. Drain very well.

Add the coconut milk, water, lemongrass paste, sesame oil, and salt to the rice in the saucepan. Place on the stove over high heat and bring to a boil, while making sure to mix the lemongrass paste into the rice very well. Once it’s boiling, place a lid on top of the saucepan, turn the heat to simmer, and cook for 20 minutes. DO NOT LIFT THE LID!!! Remove the saucepan from the heat and let the rice sit for 5 minutes. DO NOT REMOVE OR LIFT THE LID!!! After five minutes, remove the lid and fluff the rice with a fork. Pour into a serving bowl. Enjoy.

Lemongrass Coconut Rice

 

 

Lemongrass Coconut Rice

 

Yield: 4-6  

Total Time: 30 minutes +/-

Ingredients:

1 ½ cups jasmine rice, rinsed well
1 ½ cups coconut milk
1 ½ cups water
1 tbsp lemongrass paste
1 tsp sesame oil
Pinch of salt

Directions:

Pour the Jasmine rice into a large saucepan then fill with some cold water. Swirl the water around the rice using your hand to rinse the rice, the water will be cloudy. Carefully, drain the water from the saucepan making sure the rice stays in the pan. Refill the pan with water and swirl then drain and repeat one more time. Drain very well.

Add the coconut milk, water, lemongrass paste, sesame oil, and salt to the rice in the saucepan. Place on the stove over high heat and bring to a boil, while making sure to mix the lemongrass paste into the rice very well. Once it’s boiling, place a lid on top of the saucepan, turn the heat to simmer, and cook for 20 minutes. DO NOT LIFT THE LID!!! Remove the saucepan from the heat and let the rice sit for 5 minutes. DO NOT REMOVE OR LIFT THE LID!!! After five minutes, remove the lid and fluff the rice with a fork. Pour into a serving bowl. Enjoy.

Recipe and photos by For the Love of Cooking.net

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10 Comments

  1. We also love Asian food, this sounds very yummy. Have a good week Diane

  2. Hi Pam:)
    We are huge fans of Asian food around here too. I think it’s great that your children find it appealing too. I happen to adore Jasmine rice but never would think to add the coconut and lemon grass flavorings. It must have tasted delicious!!!

    Thank you so much for sharing, Pam…

  3. What a nice take on a rice side! I’d have this with a shrimp stir fry and be one happy camper!

  4. Asian flavors are pretty seductive, aren’t they? Lemongrass has exceptional flavor, too. Love it in this rice — such a nice dish. Yum! 🙂 Thanks so much.

  5. HOw would you use fresh lemongrass vs a lemongrass paste?

    1. Jennifer Albert says:

      Put big pieces of lemongrass in the pot while cooking and then remove one the rice is done

  6. This was delicious and the perfect pair with Ahi Tuna and veggies.