Monday, February 1, 2010

Coconut Jasmine Rice With Green Onions And Cilantro

I have to ask… do you call them green onions or scallions? My mom always called them scallions but I think most people call them green onions.

Anyhoo *Bitch Cakes* posted a recipe from the cookbook The Balanced Plate by Renee Loux. It called for cilantro and lemongrass. I love those. It called for coconut milk. I was intrigued. It called for jasmine rice. I have never cooked with jasmine rice and that + cilantro and lemongrass love + coconut milk intrigue = I must try this!

I scoured the grocery store but wasn’t able to find any lemongrass, not even the lemongrass powder that Bitch Cakes had to resort to using. So I was stuck with using lemon juice and lemon zest because I couldn't wait any longer to try this recipe!

First you put the rice on to boil after rinsing it a few times. I did three rinses, swirling it in a bowl of water and then draining it through a mesh strainer. Combine the rice with 2 ¼ cups water or broth (I used water) and 12 ounces off coconut milk. Bring to a boil then cover, reducing the heat. Check on it in 20 minutes. If it goes like mine did, you’ll check it in 10 more minutes and then in 10 more.

Meanwhile chop enough green onion for ¾ cup, and tear enough cilantro leaves for ½ cup. I chopped my cilantro; I thought it would help release the flavor since you don’t add it until the rice is cooked.

On to the lemon. This was a battle second only to the oatmeal can. I was already miffed that I could not find lemongrass. I got all set to zest the lemon.

It would not zest! The skin was impervious to my grater! I resorted to slicing off zest and chopping it. Sigh.

Once the rice is done remove it from the heat and let it sit, covered, for 10 more minutes. Then add a pinch of sea salt, the cilantro, green onions, a teaspoon of lemon zest and a tablespoon of lemon juice. I ended up adding the juice of an entire lemon after I tried it.

It was good! I was mystified be the absence of coconut flavor; I had been looking forward to a coconutty/cilantro/lemony taste sensation. So it was not what I expected. But it was tasty and went really well with the chicken breasts I sautéed with some lemon juice and salt and pepper. The jasmine rice was lovely. I have not had white rice in forever and this is of course a very special white rice. I will probably try it with brown rice next time. It will not be the same, but one must make concessions in the quest for more fiber. I will make this again for sure, and in the meantime I will be on the lookout for lemongrass so I can get the full experience! Thanks to Bitch Cakes for sharing the recipe.

And let me know... do you say green onions or scallions?


JourneyBeyondSurvival said...

That does sound good! I say green onions. Technically I think they might be different things. But I wouldn't know the difference.

Anonymous Fat Girl said...

I'm so jealous, you are quite the chef! :)

My mom always called the green onions so I wasn't acquainted with the term "scallions" until I hit my 20's. I had no idea what it was. lol

The Chubby Girl Diaries said...

I love Thai food! That rice looks fabulous!!


liz said...

it was easy-peasy... boil, leave on stove for a while, chop some stuff in the meantime, mix it all together :)
i wonder why mom calls them scallions. she's from the south, maybe it's a southern thing?

*Bitch Cakes* said...

Even though I have made this myself, yours looks so yummy!!!

I say 'scallions'. The recipe called them 'green onions'.

liz said...

@bitch cakes: thanks! there are 2 or 3 more of your recipes i want to try,too. thanks for posting that one!

Chelsea said...

Lemongrass can be tricky to track down. We get ours at the local "Oriental Market," but you'd probably have luck at any kind of Asian/Middle Eastern grocery.

FWIW, my dad called them scallions and my mom called them green onions.