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.

 

Sean Donnellan's Something Tastes Funny

Excerpt

• What Are You Eating?

Recipes

• Thai Chicken Salad
• Lemongrass Coconut Rice
• Emergency Pasta
• Sean's Cream Substitute

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

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