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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

25 minutes

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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.

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