Coconut and lemongrass rice: Arroz con coco y te limon

articles Food & Cuisine Recipes

Karen Hursh Graber

Coconut ready to drain the milk © Sergio Wheeler, 2011
Coconut ready to drain the milk © Sergio Wheeler, 2011

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


  • 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.

Link to source articles
Mexico’s coconuts: A tasty way to beat the heat
Cooking in Puerto Escondido: Fish and fruit from Mexico’s tropics

Published or Updated on: October 21, 2010 by Karen Hursh Graber © 2010
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