Indonesian Lemongrass Scented Coconut Rice (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 cups jasmine rice |
1 quart water |
3 stalks fresh lemongrass, bruised with the side of a knife and tied in a bundle |
1 -inch piece ginger |
5 fresh lime leaves |
1 1/2 cups water |
1 cup coconut milk |
1 teaspoon kosher salt |
1 tablespoon crushed peanuts, for garnish |
Directions:
1. In a 2-quart saucepan, add the rice and 1 quart of water. Scoop out any rice that floats to the top and gently swirl the rice in the water until it becomes cloudy. Drain the water and repeat the process several times until the water begins to run fairly clear. Leave the washed rice in the pot.
2. Add all remaining ingredients to the pot except the crushed peanuts. Stir well to combine. Make sure the aromatics are fully submerged in the rice.
3. Place the pot over high heat and bring the liquid to a boil, stirring to prevent any of the rice from sticking to the bottom of the pan. The liquid will thicken slightly as it comes to a boil. Once the liquid boils, immediately reduce the heat to low and cover the pot. Continue to cook until the rice tender and liquid is absorbed, about 15 minutes.
4. Remove the pot from the heat and allow the rice to steam with the lid on for an additional 10 minutes.
5. Discard the lemongrass, ginger and lime leaves. Gently fluff the rice with a fork and transfer to a deep serving bowl. Garnish with the crushed peanuts. The rice may be served hot or just warm.
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