Lemongrass Ginger Rice

This is the less-creamy, more tangy version of your standard coconut rice. Lemongrass and ginger are always fun. Plus you get to infuse something here, and that makes everyone feel much more culinarily-empowered.

2 cups of vegetable stock (recipe coming soon)
2 lemongrass stalks, chopped
2-inch piece of ginger, chopped
1 cup of jasmine rice
splash of coconut milk
salt to taste

  1. Heat stock in a sauce pot. Add ginger and lemongrass.  Simmer for 15 minutes.
  2. Strain Stock. Add rice to pot with infused stock. Bring to boil.
  3. Once it comes to a boil, cover and turn off heat. Let steam for 20 minutes.
  4. Add a splash of coconut milk, stir and serve.
About these ads

4 Comments

Filed under Asian food, Rice, Side dishes

4 responses to “Lemongrass Ginger Rice

  1. Wow, this looks great. And so do the next four recipes on the page. Love your blog. Can’t wait to try the oil!

  2. Thanks Rufus! The oil and rice are relatively quick recipes too, and that’s always a plus in my book. Please let us know how they work out for you!

  3. Mmmmm what a great recipe. I think this will go quite well with the curry I’m making next week. So happy I read this post, thanks for sharing!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s