We serve this creamy rice dish with grilled skewered shrimp and a spicy lime dipping sauce.
Recipe information
Yield
serves 6
Ingredients
1
stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise
2
cups unsweetened coconut milk
1
cup water
2 to 4
fresh or frozen kaffir lime leaves
2
teaspoons coarse salt
1
1/2 cups long-grain rice
1
/4 cup slivered almonds, toasted
1
/2 cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish
Freshly ground pepper
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Preparation
Step 1
In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk and the water, kaffir lime leaves, and salt. Heat over medium-high heat until the milk just begins to simmer. Stir in the rice, and reduce heat to a simmer. Cover; cook until the rice is tender, 20 to 25 minutes.
Step 2
Stir in the nuts, cilantro, and remaining 1/4 cup coconut milk; season with pepper. Discard the lemongrass. Serve immediately, garnished with cilantro sprigs.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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