Monday, December 29, 2008
This is a lovely, soft, fluffy rice dish, perfumed with fresh lemon grass and limes. Recipe serves 4.
1 lemon grass stalk
Generous 1 cup brown long grain rice
1 tablespoon olive oil
1 onion, chopped
1 inch (2.5 cm) piece of fresh root ginger, peeled and finely chopped
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
3 cups vegetable stock
4 tablespoons chopped fresh coriander
Spring onion green, toasted coconut strips and lime wedges, to serve
1. Pare the limes using a canelle knife or a fine grater, taking care to avoid cutting the bitter pith. Set aside the rind. Finely chop the lower portion of the lemon grass stalk and set aside.
2. Rinse the rice in plenty of cold water until the water runs clear. Tip into a sieve and drain thoroughly.
3. Heat the oil in a saucepan. Add the onion, ginger, spices, lemon grass and lemon rind and fry gently over a low heat for 2-3 minutes.
4. Add the drained rice and cook for 1 minute, then pour in the stock and bring to the boil. Reduce the heat to very low and cover the pan. Cook gently for 30 minutes, then check the rice. If it is still crunchy, cover the pan and leave for 3-5 minutes more. Remove from the heat.
5. Stir in the fresh coriander, fluff up the grains, cover and leave for about 10 minutes. Garnish with spring onion green and toasted coconut strips, and serve with lime wedges.