Special Diet

Ginger, Coconut & Lime Leaf Rice

prep 10 mins, plus standing cook 15 mins
  • 250 g (8 oz) jasmine rice
  • 2 teaspoons peeled and chopped fresh root ginger
  • 300 ml (½ pint) coconut milk
  • 6 kaffir lime leaves, bashed
  • 1 lemon grass stalk, halved and bruised
  • 1 teaspoon salt
  • 250 ml (8 fl oz) water

Place the rice in a sieve and rinse in cold water until the water runs clear. Drain and shake well.

Combine the rice with all the remaining ingredients in a saucepan with a tight-fitting lid. Bring to the boil, cover with the lid and cook over a low heat for 10 minutes.

Remove from the heat and leave to stand, covered and without stirring, for 10 minutes. Fluff up with a fork before serving.

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