Coconut Rice with Bok Choy
Fragrant jasmine rice enriched with creamy coconut and crisp-tender greens
Why This Recipe Works
This one-pot rice uses a dual-cooking method for the bok choy, sautéing the crunchy stalks for depth while steaming the tender greens at the very end to preserve their vibrant color. It is a foolproof way to turn a simple side of rice into a substantial, aromatic meal component.
Instructions
Heat the oil in a large saucepan over medium-high heat until it shimmers but does not smoke. Add the bok choy stalks and shallots and cook, stirring occasionally, until they have softened, about 2 minutes.
Stir in the rice, water, coconut milk, lemongrass, and salt and bring the mixture 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 perfectly tender and the greens have wilted, about 3 minutes.
Remove and discard the lemongrass stalk. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
