Coconut and lemongrass rice: Arroz con coco y te limon

Karen Hursh Graber

This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea.

Ingredients

• 2 tablespoons vegetable oil such as canola or peanut, or use coconut oil if available
• 1 cup rice, washed until water runs clear and left in a strainer to dry
• 1 6 inch piece fresh lemongrass stalk, bottom part only
• 1 cup water
• 1cup unsweetened coconut milk
• ½ teaspoon salt, or to taste

Heat oil in a heavy saucepan, add rice and stir until rice is coated with oil and slightly golden.

Add all remaining ingredients, stir once, bring to a boil. Cover saucepan tightly, lower heat and simmer until all liquid is absorbed. Serves 4.