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Fluffy white rice scented with coconut and lemongrass takes simple rice to another level. Top it with your favorite mushrooms and settle in for a simple but delicious experience | www.breakingbreadwithashley.com
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Coconut Lemongrass Rice with Mushrooms

Fluffy white rice scented with coconut and lemongrass takes simple rice to another level. Top it with your favorite mushrooms and settle in for a simple but delicious experience.
Course Side Dish
Cuisine Asian American Fusion
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 3/4 cup
Calories 219kcal
Author Ashley

Ingredients

  • 3 cups long grain white rice See Notes
  • 1 cup coconut milk
  • 2 cups chicken broth or water
  • 1 large piece lemongrass cut in half
  • 2 tsp ginger
  • 1 cup mixed mushrooms piopino and blue oyster in mine
  • 2 tbsp butter
  • salt

Instructions

  • Rinse rice with cold water until water runs relatively clear.
  • Using a mallet, gently pound the lemongrass stalks to help release their flavor.
  • Finely mince or zest the ginger.
  • Pressure Cooker Instructions. Put rice into pot of Instant Pot. I used the smaller Instant Pot for this rice recipe.
  • Add in coconut milk, chicken broth or water, lemongrass, and minced ginger.
  • Stir to combine.
  • Ensure lid is closed and sealed. Set timer to cook at High Pressure for 3 minutes. Once 3 minutes are done, let it naturally release pressure for 10 minutes. After 10 minutes, use quick release valve to release any remaining pressure.
  • Carefully remove lid. Proceed to step 11.
  • Stovetop Instructions. Put rice, coconut milk, broth or water, lemongrass, and ginger into medium size pot.
  • Over medium-high heat bring contents to a boil. Reduce to simmer and cover with lid. Let rice simmer covered for 15 minutes. Then remove from heat, keeping lid on, and let rest for 10 minutes. The residual heat in pot will continue to steam rice to complete the cooking.
  • While rice is cooking, prepare the mushrooms. Warm a saut√© pan over medium heat on stove. Once pan is hot, add in butter. Let butter start to brown slightly, then add in mushrooms. Season lightly with salt.
  • Occasionally stir mushrooms to avoid burning. You want mushrooms to be a golden brown. When mushrooms are done, remove from heat and season with any additional salt and pepper desired.
  • Using a fork gently fluff the rice. Season rice with salt and a dash of pepper.
  • Place rice into bowls and garnish each bowl with some of the mushrooms. Enjoy!

Notes

I prefer long grain rice from Lundberg, but feel free to use any rice you prefer. Keep in mind, though, that type of rice (short, wild, brown, etc.) may affect cooking time and rice to water ratio.