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.
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| 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 |
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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.
Review: Sean Donnellan's Something Tastes Funny
Excerpt:
Recipes:
Sean Donnellan's Publicity Schedule
This Archived Page created between 1994 and 2001. Modified August 2007
