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Recipe

 

Lemon Grass Coconut Rice

Serves 6

 
  • 1 cup long-grain rice
  • 1 stalk lemongrass, bottom 6 inches only
  • 1—3/4 cups coconut milk
  • 2 bay leaves
  • 1/2 teaspoon turmeric
  • Salt

Wash the rice under running cold water until water runs clear. Bruise the lemongrass stalk by hitting it with the blunt end of a knife.

Place coconut milk rice lemongrass, bay leaves, turmeric, and a pinch of salt in a medium saucepan. Slowly bring to a boil, stirring once in a while. Once it boils. Lower heat to a low simmer, cover and cook for 25 minutes, or until all liquid is absorbed.

Remove bay leaves and lemongrass and serve hot.

Note: This is an amazingly fragrant and flavorful rice dish.

Per Serving
 
Calories (kcal) 163.6
Total Fat (g) 16.8
Saturated Fat (g) 14.8
Cholesterol (mg)   0
Carbohydrate (g) 4.5
Dietary Fiber (g) 17
Protein (g) 1.7
Sodium (mg) 11
Calcium (mg) 17
Iron (mg) 1.5
Vitamin C (mg) 2
Vitamin A (i.u.) 37
 
 

Recipe from:
Something Tastes Funny
by Sean Donnellan
Recipes by Naidre Miller
Photos by Max S. Gerber
Warner Books, $9.99
189 pages; June 1, 1997
ISBN 0-446-67322-6
Recipes and photos reprinted by permission.

 

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This Archived Page created between 1994 and 2001. Modified August 2007


 


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