1 cup rice
1 3/4 cups coconut milk
1 stalk lemongrass, bottom 6 inches only
2 bay leaves
1/2 teaspoon ground turmeric
1/4 teaspoons salt


1. Wash and drain the rice several times until the water runs clear. Add coconut milk to a heavy saucepan. Add the rice, lemongrass, bay leaves, turmeric, and salt; stir. Bring to a boil. Cook, covered, over low heat for approximately 20 minutes or until the liquid is absorbed by the rice.
2. Place the partially cooked rice in a rice steamer or on aluminum foil in a Chinese bamboo steamer. Steam for approximately 20 minutes or until it is quite soft. Remove the bay leaves and lemongrass. Serve hot or at room temperature.

Recipe Courtesy of Freida's, The Specialty Produce People.

Serve as a side dish to a Thai curry or a vegetable stir-fry.

Yellow Coconut Rice
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