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.
Makes
6 servings
Total Time
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Ingredients
HEAT:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
If necessary, substitute the peel from 2 lemons for the lemon grass.
Instructions
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 5–10minutes. Discard lemon grass and bay leaves, then fluff rice with a fork.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 286
% Daily Value*
Total Fat 14g 21%
Saturated Fat 12g 60%
Cholesterol 0mg 0%
Sodium 328mg 13%
% Daily Value*
Carbs 38g 12%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
