Southeast Asian Rice Bowl
6,9 / 10
ready in 35 min.
Lemongrass imbues this dish with minerals including calcium and potassium, while coconut milk packs it with antioxidants and fiber.
Add an extra dash of soy sauce on top of this dish just before you serve to ramp up the flavor.
Author of this recipe:
- Turmeric (ground)
- ½ stick cinnamon
- 1 cloves
- 1 stalk Lemongrass (flattened)
- 2 Tbsps soy sauce
- 3 cups Coconut milk
- 2.333 cups short grain rice
Add a pinch of turmeric, the cinnamon, cloves, lemon grass and soy sauce to the coconut milk and bring to the boil. Add the rice, cover and cook over a low heat for around 20 minutes.
Mix the onions and flour together and fry in the hot oil for 4-5 minutes until golden brown. Drain on kitchen paper.
Remove the cinnamon, cloves and lemon grass from the rice, season to taste with soy sauce and divide between bowls. Serve garnished with onions, cucumber and chives.