Coconut Rice with Bok Choy and Lime
Fragrant basmati rice infused with coconut and aromatics
Why This Recipe Works
Using the traditional method of simmering rice in coconut milk, this version adds depth with smashed lemongrass and baby bok choy. Sautéing the bok choy stalks first ensures they reach the same perfect tenderness as the rice grains.
Instructions
Heat the oil in a medium saucepan over medium heat until it shimmers. Add the bok choy stalks and shallot and cook until they soften and the shallot becomes translucent, about 3 to 5 minutes.
Stir in the rice, water, coconut milk, lemongrass, salt, and pepper. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer until the liquid is fully absorbed and the rice is tender, about 15 to 18 minutes.
Remove the pan from the heat and discard the lemongrass stalk. Gently fold in the bok choy greens, cilantro, lime zest, and lime juice—the residual heat will wilt the greens perfectly. Cover and let the rice rest for 5 minutes to finish steaming.
Fluff the grains with a fork and serve hot with your favorite curry or stir-fry.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 4 days.
What substitutions can I make?
- basmati rice: long-grain white, jasmine, or Texmati rice
