Email to Cat      

Coconut Rice

Source of Recipe


From "The Tribeca Grill Cookbook"






List of Ingredients



• 2 cups long-grain rice, well rinsed
  
• 1 (13-1/2-ounce) can unsweetened coconut milk
  
• 1 (3-inch) piece lemongrass, cut into 1/2-inch pieces (use only the most tender part of the stalk)
  
• Coarse salt and freshly ground pepper to taste
  
• Approximately 1 cup cold water
  
• 1/2 cup toasted unsweetened coconut flakes
  






Instructions



1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch.
   
   
2. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
   
   
3. Transfer rice to a serving bowl and remove the pieces of lemongrass. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.