- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
We thank Devagi Shanmugan, who runs the Thomson Cooking School in Singapore, for this rice recipe. Colorful and fragrant, it goes well with meat dishes. If you ever get to Singapore, be sure to take some of her classes. Remember to use coconut milk in this recipe, not canned coconut cream, which is too sweet. To make the garnish, simply slice the white part of a green onion into rings and fry them in a little vegetable oil.
- 4 stalks lemongrass
- 4 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne powder
- One 5-inch piece of fresh ginger, peeled
- 3 cloves garlic
- 20 shallots
- 6 tablespoons vegetable oil
- 6 cups coconut milk
- 3 cups rice, washed and drained
- Salt to taste
- Fried green onion rings for garnish
Trim the stalks of lemongrass to about 3 inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.
Place the coriander, cumin, turmeric, cayenne, ginger, garlic, shallots, and 1 cup of water in a blender or food processor and puree until smooth.
Heat a heavy skillet over high heat, add the oil, and when very hot, add the spice blend. Sauté in the oil until fragrant, about 1 minute.
Add the coconut milk and bring to a slow boil. Reduce the heat to a simmer. Add the rice and lemongrass, cover, and cook until the rice is done—about 40 minutes. Taste and adjust the seasonings.
Heat a small skillet over medium-high heat, add a tablespoon of oil, and when hot, add the rings of a sliced green onion and fry until crispy. Remove and drain on paper towels.
Mound the rice on a platter, garnish with the onion rings, and serve.
© 2005 Dave DeWitt and Nancy Gerlach
Note from Cookstr's Editors
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include fried green onion rings for garnish.