RICE WITH LIME AND LEMON GRASS

Preparation Method :

• Pare the limes, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set the rind aside.
• Finely chop the lower portion of the lemon grass stalk and set it aside.
• Rinse the rice in plenty of cold water until the water runs clear. Tip it into a sieve (strainer) and drain thoroughly.
• Heat the oil in a large pan. Add the onion, ginger, coriander, and cumin seeds, lemon grass, and lime rind and cook over low heat for 2 - 3 minutes.
• Add the rice to the pan and cook, stirring constantly, for 1 minute.
• Pour in the stock and bring to boil. Reduce the heat to very low and cover the pan.
• Cook gently for 30 minutes, and then check the rice. If it is still crunchy, cover the pan and cook for 3 - 5 minutes more. Remove from the heat.
• Stir in the fresh coriander; fluff up the rice grains with a fork, cover the pan and leave to stand for 10 minutes.
• Transfer to a warmed dish, garnish with spring onion and toasted coconut strips, and serve with lime wedges.