Reviewed: Oct. 3, 2008

I thoroughly enjoyed this recipe. I had problems cooking rice in coconut milk with another recipe I tried, so I cooked the rice with water and 1/2 tsp of salt as I usually do, along with the rest of the ingredients except the coconut milk. When the rice was done, I added in the coconut milk. This probably made it have more of a creamy texture then the original recipe, but it was delicious.

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Reviewer:

Linda

Cooking Level: Intermediate

Home Town: Keller, Texas, USA

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Reviewed: Sep. 20, 2008

This is really good, but I had to add a significant amount of salt, and I added some fresh cilantro once the rice was finished cooking. Next time I'll add extra lemongrass.

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Reviewer:

Kristen

Cooking Level: Intermediate

Home Town: Kinsman, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 14, 2008

I followed the recipe except I used brown basmati (with more liquid) and cooked it in the rice cooker. The color and aroma were lovely but the finished dish was a disappointment. It wasn't distinctive at all and with the additional fat and calories from the coconut milk I wanted bigger flavors. I might try it again with less coconut milk and more water for the brown rice, or use jasmine rice.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Aug. 13, 2008

This has potential. I found that the tumeric was not quite strong enough so I added 2 tbsp of curry powder. The rice would just not soften. It was burning the bottom of the pan. I kept having to add water which made it eventually lose taste. Next time I think I will try having pre-cooked rice and then adding the ingrdients.

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Jul. 29, 2008

Very appealing and fragrant! I love trying new tastes and foods so this was even more of treat. I'm hooked on lemongrass now. I did change the recipe based on comments and a friends' advice. I used one tin of coconut milk and two cups of instant rice. Not a fan of instant anything but this may be the first time this stuff turned out perfectly. Also, I can't stand bay leaves and left them out. This is definitely a pot luck dish. Thank you MrsElaineous!

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JavKan

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Reviewed: Feb. 13, 2008

I was in a hurry so I used about 2 Tablespoons of prepared lemon grass (not the stalks). Also added a pinch each of white sugar and salt. Used a rice cooker, but did not treat the coconut milk as liquid since it usually absorbs quickly without cooking the rice. Therefore, I still added the usual amount of water. Also don't use curry powder, tumeric has a much stronger flavor, but I doubled the amount stated here. I skipped the bay leaves since I was out of them, but wonder how they might have changed the flavor. The rice was fragrant and all flavors worked together wonderfully.

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Reviewer:

GOOBERPIE

Cooking Level: Intermediate

Home Town: Malvern, Pennsylvania, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jan. 3, 2008

I was very disappointed by this recipe. It was very bland overall. I could taste the lemongrass but not the coconut milk. Just like another reviewer described, the rice cooked way too fast even at a very low temperature and stuck to the bottom of the pan. I had to add 1 cup of water for the rice to finish cooking w/o burning.

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Reviewer:

Daisy

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Reviewed: Dec. 16, 2007

I had a hard time with this recipe! The cocomut milk was very thick, I used curry powder instead of turmeric,which I think would have been OK. It cooked much quicker than the recipe suggested, even at a very low heat and it was very dry because the moisture was gone before the rice was fully cooked. I had planned to take it to our church Christmas party but ended up throwing it out, even after keeping it overnight, thinking I might be able to doctor it up a little. I love lemongrass and coconot milk together as in Thai food so I might try this recipe again.

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Reviewer:

MEBETUTU

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: Grove City, Ohio, USA

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Reviewed: Aug. 17, 2007

This was fabulous. Was going to take a picture but it was eaten up rather quickly! It was my first cooking experience with Lemongrass and I love the subtle flavour. The bay leaves were perfect too. My only other comment is I either just plain forgot the salt altogether or a "pinch" is not enough. Whichever, I added a bit more to enhance the flavour. I love the coconut milk and rice combination. There was not a grain of rice left anywhere. I also used the 'low fat' version of coconut milk. Thank you MrsE - this will be a permanent addition to my recipe box.

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