Coconut Rice with Lemon Grass

Side Dishes

Coconut Rice with Lemon Grass

Since rice is eaten at nearly every Indonesian meal, don’t pass on this one. Lemon grass and coconut milk make for a fragrant, ultra-creamy side dish. Serve with Grilled Chicken Thighs with sambal marinade.


6 servings

Total Time

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Test Kitchen Tip

If necessary, substitute the peel from 2 lemons for the lemon grass.


Heat coconut milk, water, and vinegar in a saucepan over medium-high to a boil.

Stir in rice, lemon grass, bay leaves, and salt. Cover pan, reduce heat to low, and cook rice until tender, 15 minutes; remove from heat and let stand 510 minutes. Discard lemon grass and bay leaves, then fluff rice with a fork.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 286

% Daily Value*

Total Fat 14g 21%

Saturated Fat 12g 60%

Cholesterol 0mg 0%

Sodium 328mg 13%

Carbs 38g 12%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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