Tai Coconut Rice

Tai Coconut Rice

 

Tai Coconut Rice

3 tablespoons coconut oil (unrefined only)

1/2 of a large white onion (diced)

3 inch piece of lemongrass

2 cups (dry, uncooked measurement) long grain white rice

2-1/2 cups water

1 can (14 ounce) coconut milk (full fat)

1/4 heaping cup toasted coconut flakes

Heat the coconut oil in a saucepan over medium heat.  Add in the diced onion and saute until onions become translucent, about 4-5 minutes. Add in the rice and lemongrass and cook for about 2-4 minutes, just until rice is toasted.  Stir frequently and add in more oil if needed.

Add in the water and bring mixture to a boil.  Immediately reduce heat to a low simmer, cover saucepan with a tight fitting lid and cook for 15 minutes.  Add in the coconut milk, recover and cook 10-15 more minutes, until rice is cooked through. Remove the lemongrass piece, stir in the toasted coconut and serve.