Coconut Rice
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The Tribeca Grill Cookbook 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 flakesCombine the rice, coconut milk, lemongrass, 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. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Transfer the 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.