Ingredients:
- 225 g desiccated coconut (for milk extraction)
- 1 stem lemon grass
- 225 g grain rice
- Salt to taste
- Ring of fresh chili
- Sprigs of fresh coriander to garnish
- Extract about 600 ml of coconut milk from the desiccated coconut.
- Rinse a heavy bottom pan with water and then pour coconut milk. Add the stem of lemon grass and boil.
- Remove from fire and stir in rice and salt. Bring to boil, stirring occasionally. Cover and cook over the lowest heat possible for 12 minutes or until rice is tender.
- Stir with a chopsticks or fork. Turn off heat. Leave it covered until required.
- Remove the stem of lemon grass. Garnish with rings of fresh
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