Aromatic coconut and lemongrass flavors emanate from this, easy coconut rice, making it a great side for our curry dishes.
Add the water and coconut milk to a bowl and whisk until blended together.
Preheat the pan to 300°F/ 150°C (medium- low), then add the butter and melt completely.
Cook the shallots for 1 minute or until slightly toasted.
Add the rice and cook for 1- 2 minutes or until the grains begin to turn translucent but making sure the grain don't change color.
Add the ingreidents, the lower the temperature to 230°F/ 110°C (low) and allow the liquids to come up to a simmer.
Lower the temperature to 212°F/ 100°C (low), and cook the rice with the lid on for 25 minutes without opening.
Turn the heat off and allow the rice to rest covered, for 5 minutes.
Remove the lid and discard the lemongrass. Using a spatula or a fork gently fold in the kosher salt. Once seasoned, serve as desired.
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