Recipe by MrsElaineous
"A very easy, fragrant and flavorful rice dish."
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lemongrass, bottom 6 inches only, outer leaves peeled
long-grain rice, rinsed and drained
1 3/4 cups
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.
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.
Great recipe - worked really well. I do wish that people would stop rating a recipe badly, when they haven't actually followed the instructions, or even used the ingredients as recommended
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. UPDATE TIPS- Do not use brown rice and do add extra salt. Don't forget to pound even the jarred lemongrass. Add water to the coconut milk to 2 cups liquid, remember most rice needs a 2 to 1 ratio. Use a diffuser under your pan if your heat is still too high for a gentle simmer. One day I'll remember to take a picture!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemongrass Coconut Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
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