Coconut, lime & lemongrass rice

Coconut, lime & lemongrass rice

By
From
Posh Rice
Serves
4
Prep
30 mins

Use fresh lime leaves if you can to make this fragrant Thai side – you can buy them fresh from some supermarkets or frozen in boxes from Chinese or Thai supermarkets. Store in the freezer and use when needed.

Ingredients

Quantity Ingredient
225g jasmine rice
1 stick lemongrass
3 slices fresh ginger
3 fresh lime leaves
1/2 teaspoon salt
350ml coconut milk from a carton (not full-fat from a can)
2 tablespoons desiccated coconut

Method

  1. Wash the rice and tip it into a saucepan. Remove the outer leaves from the lemongrass, halve it lengthways and bash it lightly. Add it to the rice along with the ginger, lime leaves and salt. Pour over the coconut milk and bring to a simmer. Turn down the heat, then cover and simmer for 15 minutes. Remove from the heat and leave to steam for 10 minutes.
  2. Lightly toast the desiccated coconut in a small pan. Transfer the rice to a serving dish, then scatter over the toasted coconut.
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