Thai Coconut Rice

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 fresh coconut
• 2 inches fresh ginger, cut into 1/4-inch slices
• 4 fresh kaffir lime leaves
• 1 stalk lemongrass, bruised with a mallet
• 2 cups basmati rice

Recipe

• 1 cut coconut in half and reserve coconut water.
• 2 separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.
• 3 grate the coconut on the coarse side of a grater.
• 4 in a medium pot, bring 4 cups of water to a boil.
• 5 add grated coconut, turn off heat and let sit for 15 minutes.
• 6 strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. discard the solids and return the resulting coconut milk to the original pot.
• 7 add the reserved coconut water to the coconut milk and bring to a boil.
• 8 add rice, ginger, lime leaves and lemongrass.
• 9 cover and cook for approximately 20 minutes, or until rice is fluffy.
• 10 discard ginger, lime leaves and lemongrass, and serve.