A very easy, fragrant and flavorful rice dish.

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Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Lightly pound the lemongrass stalk with a kitchen mallet. Combine the lemongrass, rice, coconut milk, bay leaves, turmeric, and salt in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally; reduce heat to low and simmer until all liquid is absorbed, about 25 minutes. Remove bay leaves and lemongrass before serving.

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Nutrition Facts

187 calories; protein 2.8g 6% DV; carbohydrates 14.3g 5% DV; fat 14.2g 22% DV; cholesterolmg; sodium 226.6mg 9% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2010
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 Read More
(23)

Most helpful critical review

Rating: 3 stars
12/17/2007
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. Read More
(7)
21 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
10/25/2010
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 Read More
(23)
Rating: 4 stars
02/13/2008
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. Read More
(20)
Rating: 4 stars
01/12/2015
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! Read More
(12)
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Rating: 3 stars
12/16/2007
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. Read More
(7)
Rating: 4 stars
10/03/2008
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. Read More
(7)
Rating: 2 stars
01/03/2008
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. Read More
(6)
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Rating: 3 stars
09/20/2008
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. Read More
(5)
Rating: 5 stars
07/29/2008
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! Read More
(5)
Rating: 3 stars
08/13/2008
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. Read More
(4)