Bamboo lemon grass rice

November 12th, 2006

1½ cups jasmine or basmati rice, soaked and drained
2 cups lemon grass stock
1 tbsp oil
2 tbsp butter
1 medium onion, chopped
1 inch piece ginger, chopped
2 fresh red chillies, sliced
Salt to taste
¾ cup coconut milk
Prepared bamboos as required

Preheat oven to 180°C. Keep the bamboos in the oven so that they get preheated too.
Heat oil and butter in a pan. Add onion, ginger and sauté till translucent. Add fresh red chillies and sauté for a minute. Add rice and sauté. Add salt and stir gently. Add lemon grass stock and when it comes to a boil, add coconut milk and cook till three fourth done.
Remove the bamboos from the oven. Fill rice into the hot bamboos. Seal the mouth with aluminium foil and cook in the oven at 180°C for 10 minutes. Let it stand in the oven till it is required for serving. Serve from the bamboo itself.





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