Creamy Coconut Rice with Charred Green Beans and Lemongrass
Looking for a side dish that brings a tropical twist to your dinner table? This creamy coconut rice infused with the fresh flavor of lemongrass pairs beautifully with charred green
3Prep min
3Cook min
40Total min
4Serves
Looking for a side dish that brings a tropical twist to your dinner table? This creamy coconut rice infused with the fresh flavor of lemongrass pairs beautifully with charred green beans, creating a wonderful harmony of tastes. It's perfect for weeknight meals or special occasions when you want to impress without too much effort. The combination of creamy coconut milk and zesty lemongrass offers a delightful flavor experience that's both unique and comforting. And let's not forget those green beans, charred to perfection, adding a smoky depth to the dish. It's a delightful mix that will leave everyone asking for seconds! A Flavorful Creamy Coconut and Lemongrass Rice with Charred Green Beans This creamy coconut rice is rich and luscious, with hints of lemongrass that brighten up every bite
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 stalk lemongrass (white part only, minced)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear, then drain well.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, minced lemongrass, sugar, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Char the Green Beans: While the rice cooks, heat olive oil in a skillet over medium-high heat. Add the green beans and sauté until charred and tender, about 5-7 minutes. Stir in soy sauce and garlic powder, cooking for an additional minute.
- Serve: Fluff the coconut rice with a fork and spoon onto plates. Top with the charred green beans and garnish with fresh cilantro if desired.
