Lemongrass Coconut Rice Recipes
LEMONGRASS INFUSED COCONUT JASMINE RICE PILAF
Every time I serve this rice I hear someone at the table say "this is the best rice I have ever had." I hope you get the same reviews!
Provided by Momma Jenny
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
- Melt butter in a saucepan over medium heat.
- Stir in the rice and toasted angelhair and salt.
- Add the coconut milk, water and lemongrass.
- Increase the heat to high and bring to a boil.
- Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
- Remove from heat and discard lemongrass before serving.
Nutrition Facts : Calories 196.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 606.2, Carbohydrate 37.8, Fiber 1.3, Protein 3.2
CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
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- Rinse the jasmine rice in a bowl until the water runs clear. This also helps release the starches.
- Place rice, coconut milk, coconut water, salt, and pieces of lemongrass in a rice cooker. Cover tightly with lid and let cook until the liquid has been absorbed by the rice and the cooker turns to warm setting.
- Add in the coconut flakes and stir. Cover and let sit on warm setting for 10-15 minutes. When ready to serve, discard lemongrass sticks and fluff rice with a fork. Garnish with toasted coconut flakes.
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