Yellow Festive Rice

1. 1

   Trim the stalks of lemongrass to about 3 inches in length.

2. 2

   Trim away any hard portions, discard the outer leaves, and coarsely chop.

3. 3

   Place the coriander, cumin, turmeric, cayenne, ginger, garlic, shallots, and 1 cup of water in a blender or food processor and puree until smooth.

4. 4

   Heat a heavy skillet over high heat, add the oil, and when very hot, add the spice blend.

5. 5

   Saute in the oil until fragrant, about 1 minute.

6. 6

   Add the coconut milk and bring to a slow boil.

7. 7

   Reduce the heat to a simmer.

8. 8

   Add the rice and lemongrass, cover, and cook until the rice is doneabout 40 minutes.

9. 9

   Taste and adjust the seasonings.

10. 10

    Heat a small skillet over medium-high heat, add a tablespoon of oil, and when hot, add the rings of a sliced green onion and fry until crispy.

11. 11

    Remove and drain on paper towels.

12. 12

    Mound the rice on a platter, garnish with the onion rings, and serve.

* Per serving · 4 servings · Values may vary.