Lemongrass Infused Coconut Jasmine Rice Pilaf |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Every time I serve this rice I hear someone at the table say this is the best rice I have ever had. I hope you get the same reviews! Ingredients:
1/2 cup uncooked angel hair pasta, broken (about 1 inch long) |
1 tablespoon butter |
1 cup jasmine rice |
1 teaspoon salt |
1 cup reduced-fat unsweetened coconut milk |
1 cup water |
1 stalk lemongrass, white part only (cut in 2 inch pieces) |
Directions:
1. Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
2. Melt butter in a saucepan over medium heat.
3. Stir in the rice and toasted angelhair and salt.
4. Add the coconut milk, water and lemongrass.
5. Increase the heat to high and bring to a boil.
6. Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
7. Remove from heat and discard lemongrass before serving.
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