Lemongrass Rice

• 1 stalk fresh lemongrass
• 1 1/2 cups jasmine or white basmati rice
• 1 teaspoon vegetable oil
• 2 1/2 cups water
• 1 Keiffer lime leaf (optional)
• 1/2 teaspoon salt

1. Remove any dried outer leaves from the lemongrass stalk, cut it in half lengthwise, and mash the halves a bit with a mallet or the flat side of a large knife blade cut into lengths that fit in your pan and set aside.
2. Rinse and drain the rice.
3. In a heavy saucepan with a tight-fitting lid, saute the rice in the oil for a minute, stirring to coat the grains.
4. Add the water, lime leaf, mashed lemongrass, and salt and bring to a boil on high heat.
5. Reduce the heat to very low, cover, and simmer until the water is absorbed, 12 to 15 minutes.
6. Remove and discard the lemongrass and lime leaf.
7. Fluff the rice with a fork.
8. Great with curries, sautes, and fish or tofu dishes, or as the base for fried rice.
9. Serve this fragrant rice under Curried Tofu with Tomatoes (page 44), or Roasted Sweet Potatoes (page 197) and Easy Baked Tofu (page 64).
10. Turn leftovers into Pineapple Fried Rice with Tofu (page 88).

jasmine, vegetable oil, water, lime leaf, salt

Taken from www.epicurious.com/recipes/food/views/lemongrass-rice-377160 (may not work)