Coconut-Lemongrass Rice with Bok Choy
A creamy, aromatic rice dish brightened with fresh greens and citrus
Why This Recipe Works
Using both the crunchy stalks and tender leaves of bok choy provides a great textural contrast to the rich coconut rice. Bruising the lemongrass before adding it allows its citrus oils to infuse the grains deeply without needing to mince the woody stalk.
Instructions
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the bok choy stalks and shallots and cook, stirring occasionally, until softened, about 2 minutes.
Stir in the rice, water, coconut milk, lemongrass, and salt and bring to a boil. Reduce the heat to low, cover, and simmer gently until the liquid is fully absorbed, 18 to 20 minutes.
Fold in the cilantro, lime zest, lime juice, and bok choy greens. Cover and cook until the rice is tender and the greens have wilted, about 3 minutes.
Discard the lemongrass pieces. Season with additional salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
