Lemongrass Infused Coconut Jasmine Rice Pilaf

"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!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Kathy228 photo by Kathy228
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Toast angel hair in toaster oven on light toast setting. Keep a close eye being careful not to burn.
  • Melt butter in a saucepan over medium heat.
  • Stir in the rice and toasted angelhair and salt.
  • Add the coconut milk, water and lemongrass.
  • Increase the heat to high and bring to a boil.
  • Cover and reduce heat to a simmer for 20 minutes (do not uncover or stir while it cooks).
  • Remove from heat and discard lemongrass before serving.

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Reviews

  1. Very easy to make. Cooking time was right on. I toasted the pasta in a dry frying pan. The only change I made was to substitute virgin coconut oil for the butter. But the rice didn't have that much flavor. So I added a little more salt and some lemongrass powder hoping to zing it up a bit. I garnished with toasted unsweetened coconut. If I make this again, I'll add 2-cups of coconut milk and omit the water.
     
  2. We enjoyed this subtly flavored rice very much. It was very tasty, the perfect foil for the hot n spicy shrimp and broccoli dish I served with it. This recipe was quick and easy to make with lovely results, you could taste hints of the coconut and the lemongrass. I did add more salt and pepper, personal preference only. Thank you so much for sharing this lovely recipe. Made for What's on the Menu? Tag Game
     
  3. This is an exceptional rice dish loaded with flavors that my whole family loved. We had along with sauteed shrimp, onions and peapods and we had a feast! Thank you for sharing Nennny!
     
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Tweaks

  1. Very easy to make. Cooking time was right on. I toasted the pasta in a dry frying pan. The only change I made was to substitute virgin coconut oil for the butter. But the rice didn't have that much flavor. So I added a little more salt and some lemongrass powder hoping to zing it up a bit. I garnished with toasted unsweetened coconut. If I make this again, I'll add 2-cups of coconut milk and omit the water.
     

RECIPE SUBMITTED BY

<p>I am a mom of 2 beautiful girls!&nbsp; I mostly stay at home, but I work from home too.&nbsp; I am a photographer.&nbsp; I photograph family, children and weddings.</p> <p>A foody pet peeve of mine is picky eaters!&nbsp; I just want to scream across the table at them, It won't kill you to try it... and you might actually like it!&nbsp; LOL!!!</p> <p>My mom is my inspiration for cooking.&nbsp; She had a baking busness when I was a child selling to the most gourmet restaurants and coffee houses.&nbsp; She also was amazing with all other courses on the table!&nbsp; It felt like eating at a gourmet restaurant every night growing up!&nbsp; She also cannot stand a picky eater!</p> <p>My youngest daughter who is 6 now also seems inspired in the kitchen.&nbsp; She is also my foody... her favorite food is sushi!&nbsp; Yep, the raw stuff!</p>
 
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