Creamy Coconut Rice with Charred Green Beans and Lemongrass
Looking for a side dish that brings a tropical twist to your dinner table? This creamy coconut rice infused with the fresh flavor of lemongrass pairs beautifully with charred green beans, creating a wonderful harmony of tastes. It's perfect for weeknight meals or special occasions when you want to impress without too much effort. The combination of creamy coconut milk and zesty lemongrass offers a delightful flavor experience that's both unique and comforting. And let's not forget those green beans, charred to perfection, adding a smoky depth to the dish. It's a delightful mix that will leave everyone asking for seconds!
Ingredients
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1 cup water
- 1 stalk lemongrass (white part only, minced)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups green beans, trimmed
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- Fresh cilantro for garnish (optional)
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear, then drain well.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, minced lemongrass, sugar, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
- Char the Green Beans: While the rice cooks, heat olive oil in a skillet over medium-high heat. Add the green beans and sauté until charred and tender, about 5-7 minutes. Stir in soy sauce and garlic powder, cooking for an additional minute.
- Serve: Fluff the coconut rice with a fork and spoon onto plates. Top with the charred green beans and garnish with fresh cilantro if desired.
Cook’s tips
- Rinse the rice thoroughly until the water runs clear to remove excess starch and ensure fluffy grains.
- Use the white part only of the lemongrass; the outer layers are tough and fibrous. Mince it finely for maximum flavor.
- For extra char on the green beans, make sure the skillet is hot before adding them and avoid overcrowding—cook in batches if needed.
- Let the rice rest for 5 minutes after cooking before fluffing, so the grains set and don't become mushy.
- Adjust the soy sauce to your taste; if you prefer a lower sodium version, use tamari or coconut aminos.
Substitutions
- Use brown jasmine rice instead of white; increase cooking time and liquid by about 1/4 cup.
- Substitute lemongrass with 1 teaspoon of lemon zest and 1/2 teaspoon of grated ginger for a similar aromatic kick.
- Swap green beans for asparagus or snap peas if you want a different vegetable.
- Replace soy sauce with fish sauce for a more authentic Thai flavor, but reduce salt accordingly.
- Use light coconut milk for a less rich version, or add a splash of vegetable broth if you prefer a thinner sauce.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water or coconut milk to restore creaminess, or gently warm in a skillet over low heat.
FAQ
Can I use regular white rice instead of jasmine?
Yes, but jasmine rice has a delicate floral aroma that complements the coconut and lemongrass. If using long-grain white rice, adjust the liquid ratio slightly and cooking time accordingly.
What can I serve this dish with?
This side dish pairs wonderfully with grilled chicken, tofu, shrimp, or any curry. It also works as a light vegetarian main when topped with extra vegetables or a fried egg.
Is this dish spicy?
No, it's not spicy. If you'd like some heat, add a sliced Thai chili or a pinch of red pepper flakes when cooking the green beans.
Can I make this ahead of time?
Yes, you can prepare the rice and beans ahead, but the beans are best served freshly charred. For meal prep, cook the rice and store it, then char the beans just before serving.
