Rice with Lime and Lemon Grass

[Guest guest]

Rice with Lime and Lemon Grass

 

2 limes

1 lemon grass stalk

1 cup brown long grain rice

1 tablespoon olive oil

1 onion, chopped

1 inch piece fresh root ginger, finely chopped

1 1/2 teaspoons cilantro seeds

1 1/2 teaspoons cumin seeds

3 cups vegetables stock

4 tablespoons chopped fresh cilantro (coriander)

scallions (spring onion) green and toasted coconut strips, to garnish

lime wedges, to serve

 

1. Pare the limes, using a cannelle knife (zester) or fine grater, taking

care to avoid cutting the bitter pith. Set the rind aside. Finely chop the

lower portion of the lemon grass stalk and set it aside.

2. Rinse the rice in plenty of cold water until the water runs clear. Tip it

into a sieve (strainer) and drain thoroughly. Heat the oil in a large pan.

Add the onion, ginger, cilantro and cumin seeds, lemon grass and lime rind

and cook over a low heat for 2-3 minutes.

3. Add the rice to the pan and cook, stirring constantly, for 1 minute, then

pour in the stock and bring to the boil. Reduce the heat to very low and

cover the pan.

4. Cook gently for 30 minutes, then check the rice. If it is still crunchy,

cover the pan and cook for 3-5 minutes more. Remove from the heat.

5. Stir in the fresh cilantro, fluff up the rice grains with a fork, cover

the pan and leave to stand for 10 minutes. Transfer to a warmed dish,

garnish with scallions and toasted coconut strips, and serve with lime

wedges. Serves 4.