Fragrant jasmine rice infused with buttery (non-dairy) coconut milk just about melts in your mouth. Fresh coconut milk is ideal, but difficult to come by outside the tropics and sub-tropics.  Fresh frozen coconut milk can be found if you know where to look, and canned organic coconut milk is a good stand in. Scallions, cilantro, and lemongrass match a savory marriage reminiscent of warm winds from the South Seas.

Yields: 4-6 servings

INGREDIENTS:

1-1/2 cups jasmine rice
12 oz. coconut milk
2-1/4 cups vegetable broth or filtered water
2 stalks fresh lemongrass*, bruised 
sea salt to taste
3/4 cup finely chopped green onion
1/2 cup chopped cilantro leaves

*if lemongrass is unavailable, add 1 teaspoon lemon zest and 1 tablespoon lemon juice after cooking

PROCEDURE:

Rinse rice 2-3 times. Place in a bowl and cover with water and stir. Drain in a colander. Repeat once or twice more.
Place rinsed rice, coconut milk, broth or water, and lemon grass in a medium saucepan with a pinch of salt. Bring to a boil, uncovered. Stir with a wooden spoon. Reduce heat to low and cover. Cook, undisturbed, for 20-30 minutes. Cooking time varies with stoves and pots. Check the rice after 20 minutes. The rice is done when liquid is absorbed and small air-vent holes appear on the surface of the rice. Keep covered to stand 10 minutes.
Before serving, fluff the rice and fold in chopped green onion and cilantro. If you did not use fresh lemon grass, fold in 1 teaspoon lemon zest and 1 tablespoon lemon juice. Season to taste with sea salt or a dash of umeboshi plum vinegar.

SERVICE

Serve fresh and warm.

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 2 days.
Reheat in a saucepan over medium heat with a few tablespoons of water to plump and hydrate the rice as it warms.