Recipe: Coconut Rice

COCONUT RICE

2 cups long-grain rice, well rinsed
One (13 1/2-oz.) can unsweetened coconut milk.
One (3-inch) piece lemongrass, cut into 1/2-inch pieces (use only the most tender part of the stalk)
Coarse salt and freshly ground pepper to taste
Approximately 1 cup cold water
1/2 cup toasted unsweetened coconut flakes

1. Combine the rice, coconut milk, lemongrass, and salt and pepper to taste in a medium saucepan over medium heat. Add enough water to allow the liquid to cover the rice by 1 inch. Bring to a boil; cover, lower the heat, and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.

2. Transfer rice to a serving bowl and remove the pieces of lemongrass. Stir in the coconut flakes. Taste and, if necessary, adjust the seasoning with salt and pepper. Serve warm.

Serves 6
Excerpted from The Tribeca Grill Cookbook by Don Pintabona
Copyright 2000 by Don Pintabona. Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.