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.