Name: Coconut Rice with Bok Choy and Lime
Total time: 50 min
Ingredients: 2 teaspoons vegetable oil; 2 heads baby bok choy (4 ounces each), stalks sliced ½ inch thick and greens chopped; 1 shallot , minced; 1 1/2 cups basmati rice , rinsed; 1 1/2 cups water; 3/4 cup canned coconut milk; 1 lemon grass stalk, trimmed to bottom 6 inches and smashed; Salt and pepper; 2 tablespoons minced fresh cilantro; 1 teaspoon grated lime zest plus 2 teaspoons juice

Why This Recipe Works

Rich, creamy coconut rice is served around the globe as a cooling accompaniment to spicy curries, stir-fries, and more. This dressed-up version features baby bok choy along with aromatic lemon grass, lime, and cilantro. Here, we cooked basmati rice in coconut milk along with the aromatic lemon grass, which steeped in the liquid and lent its flavor as the rice simmered. To ensure the bok choy stalks turned tender by the time the rice was cooked, we sautéed them in the pan along with some minced shallot before adding the rice. When the rice was done, we stirred in fragrant lime zest and juice and cilantro along with the delicate bok choy greens.

Before You Begin

We prefer the flavor of basmati rice in this recipe, but long-grain white, jasmine, or Texmati rice can be substituted.

Instructions

Heat oil in large saucepan over medium-high heat until shimmering. Add bok choy stalks and shallot and cook, stirring occasionally, until softened, about 2 minutes.

Stir in rice, water, coconut milk, lemon grass, and 2 teaspoons salt and bring to boil. Reduce heat to low, cover, and simmer gently until liquid is absorbed, 18 to 20 minutes.

Fold in cilantro, lime zest and juice, and bok choy greens, cover, and cook until rice is tender, about 3 minutes. Discard lemon grass. Season with salt and pepper to taste, and serve.