Name: Lime and lemongrass pilaf
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 6
Ingredients: 300 gram (11/2 cups) basmati rice; 1 tablespoon vegetable oil; 2 lemongrass stalks, pale section only, bruised; 5 kaffir lime leaves, finely shredded; 1 long fresh red chilli, halved lengthways, deseeded and finely chopped; 500 millilitre (2 cups) vegetable or fish stock; 125 millilitre (1/2 cup) coconut milk; 6 green onions (shallots), thinly sliced diagonally; 1/2 cup coriander leaves, firmly packed; lime wedges, to serve

Lime and lemongrass pilaf

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Serves 6

Prep

15M

Cook

14M

Total

29M

Ingredients

300 gram (11/2 cups) basmati rice

1 tablespoon vegetable oil

2 lemongrass stalks, pale section only, bruised

5 kaffir lime leaves, finely shredded

1 long fresh red chilli, halved lengthways, deseeded and finely chopped

500 millilitre (2 cups) vegetable or fish stock

125 millilitre (1/2 cup) coconut milk

6 green onions (shallots), thinly sliced diagonally

1/2 cup coriander leaves, firmly packed

lime wedges, to serve

Method

1.Place rice in a sieve and rinse under cold, running water until water runs clear. Drain well and set aside.

2.Heat oil in a medium saucepan on medium. Add rice and stir for 1-2 minutes, until coated and starting to stick to base of pan. Add lemongrass, kaffir lime leaves, chilli, stock and coconut milk.

3.Increase heat to high and bring to the boil. Stir, reduce heat to lowest possible setting, cover with a tight-fitting lid and cook gently for 10-12 minutes, until all stock has been absorbed.

4.Remove saucepan from heat and stand (without lifting lid) for 5 minutes. Remove lemongrass and discard.

5.Add green onions and coriander, and stir gently with a fork to incorporate evenly and separate grains. Serve immediately with lime wedges.

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