Coconut Almond Rice

• 1 stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise
• 2 cups unsweetened coconut milk
• 1 cup water
• 2 to 4 fresh or frozen kaffir lime leaves
• 2 teaspoons coarse salt
• 1 1/2 cups long-grain rice
• 1/4 cup slivered almonds, toasted
• 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish
• Freshly ground pepper

1. In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk and the water, kaffir lime leaves, and salt.
2. Heat over medium-high heat until the milk just begins to simmer.
3. Stir in the rice, and reduce heat to a simmer.
4. Cover; cook until the rice is tender, 20 to 25 minutes.
5. Stir in the nuts, cilantro, and remaining 1/4 cup coconut milk; season with pepper.
6. Discard the lemongrass.
7. Serve immediately, garnished with cilantro sprigs.

fresh lemongrass, unsweetened coconut milk, water, lime leaves, coarse salt, longgrain rice, slivered almonds, cilantro, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/coconut-almond-rice-392556 (may not work)