Coconut and lemongrass rice

Coconut and lemongrass rice

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Delicate Thai flavours of lemongrass and coconut infuse fragrant basmati rice for an effortless side dish.

Ingredients

Quantity Ingredient
1 stalk lemongrass
150g basmati rice
400ml can full-fat coconut milk
1 tablespoon desiccated coconut

Method

  1. Gently bruise the lemongrass until fragrant using the back of a spoon.
  2. Add the lemongrass stalk, rice, coconut milk, and 100ml water to a pan, then bring to the boil over a high heat. When boiling, reduce to a simmer and cover with a lid. Cook for 10–12 minutes until the liquid has been absorbed, stirring occasionally to prevent sticking.
  3. Remove and discard the lemongrass stalk. Stir through the coconut and serve immediately.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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