Lime And Lemongrass Pilaf

• 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

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, chili, stock and coconut milk.
3. 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.
4. Remove saucepan from heat and stand (without lifting lid) for 5 minutes. Remove lemongrass and discard.
5. Add green onions and cilantro, and stir gently with a fork to incorporate evenly and separate grains. Serve immediately with lime wedges.

basmati rice, vegetable oil, lemongrass stalks, lime, red chili, vegetable stock, coconut milk, green onions, cilantro, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/26973 (may not work)