Lemongrass Coconut Rice

This rice tastes best when served with simple fish or chicken.  The flavor of lemongrass coconut doesn’t steal the flavor of the main entrée.  It’s the perfect accompaniment for a light entrée with a light pinot!!!

A Ingredients

Jasmine rice                350 g

Lemongrass                    3 pieces

B Ingredients

Salt                             ½ teaspoon

Coconut milk               1 can

Water                          ½ cup

Directions:

1. Wash the lemongrass and discard the outer layer, slice the thick part open lengthwise, then cut into three sprigs. 

2. Wash the jasmine rice in the pot of a rice maker 3 times, then drain as much water out of it as possible. 

3. Place all B ingredients into the pot, then place the lemongrass on top. 

4. Press the cook button to cook.  When the cycle is done, discard the lemongrass and stir the rice a bit, replace the lid and let sit another 5 minutes, serve hot. 

Serving: 4