Follow these steps for perfect results
fresh lemongrass
outer leaves peeled, 3-inch piece sliced
unsweetened coconut milk
water
kaffir lime leaves
fresh or frozen
coarse salt
long-grain rice
slivered almonds
toasted
fresh cilantro leaves
coarsely chopped
fresh cilantro sprigs
for garnish
freshly ground pepper
Prepare lemongrass by peeling outer leaves and slicing a 3-inch piece lengthwise.
Combine lemongrass, 1 3/4 cups coconut milk, water, kaffir lime leaves, and salt in a medium saucepan.
Heat over medium-high heat until the mixture begins to simmer.
Stir in the rice, then reduce heat to a low simmer.
Cover the saucepan and cook until the rice is tender, approximately 20-25 minutes.
Stir in toasted slivered almonds, cilantro, and the remaining 1/4 cup coconut milk.
Season with freshly ground pepper to taste.
Remove and discard the lemongrass.
Serve the rice immediately, garnished with fresh cilantro sprigs.
Expert advice for the best results
Toast the almonds lightly for enhanced flavor.
Use high-quality coconut milk for the best flavor.
Adjust the amount of salt to your liking.
Everything you need to know before you start
5 minutes
Can be made ahead and reheated.
Serve in a bowl and garnish with cilantro sprigs.
Serve as a side dish with grilled chicken or fish.
Serve alongside a vegetarian curry.
The slight sweetness complements the coconut milk.
A light beer won't overpower the delicate flavors.
Discover the story behind this recipe
Coconut milk is a staple ingredient in many Southeast Asian dishes.
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