Lime And Lemongrass Pilaf - cooking recipe

Ingredients

1 1/2 cups basmati rice
1 tbsp vegetable oil
2 None lemongrass stalks, pale section only, bruised
5 None kaffir lime leaves, finely shredded
1 None long fresh red chili, halved lengthwise, deseeded and finely chopped
2 cups vegetable stock
1/2 cup coconut milk
6 None green onions, thinly sliced diagonally
2 tbsp cilantro leaves, firmly packed
None None lime wedges, to serve

Preparation

Place rice in a sieve and rinse under cold, running water until water runs clear. Drain well and set aside.
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, chili, stock and coconut milk.
Increase heat to high and bring to a 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.
Remove saucepan from heat and stand (without lifting lid) for 5 minutes. Remove lemongrass and discard.
Add green onions and cilantro, and stir gently with a fork to incorporate evenly and separate grains. Serve immediately with lime wedges.