serves 2
1 stalk of lemongrass
150g (5½oz/¾ cup) basmati rice
400ml (14fl oz) can full-fat coconut milk
1 tablespoon desiccated (shredded) coconut
Delicate Thai flavours of lemongrass and coconut infuse fragrant basmati rice for an effortless side dish.
Gently bruise the lemongrass until fragrant using the back of a spoon.
Add the lemongrass stalk, rice, coconut milk, and 100ml (3½fl oz/scant ½ cup) water to a pan, then bring to the boil over a high heat. When boiling, reduce to a simmer and cover with a lid. Cook for 10–12 minutes until the liquid has been absorbed, stirring occasionally to prevent sticking.
Remove and discard the lemongrass stalk. Stir through the coconut and serve immediately.