New This Month

Coconut Almond Rice

We serve this creamy rice dish with grilled skewered shrimp and Spicy Lime Dipping Sauce.

  • Servings: 6

Source: Martha Stewart Living, February 2003


  • 1 stalk fresh lemongrass, outer leaves peeled, 3-inch-long piece cut from root end and sliced in half lengthwise
  • 2 cups unsweetened coconut milk
  • 1 cup water
  • 2 to 4 fresh or frozen kaffir lime leaves
  • 2 teaspoons coarse salt
  • 1 1/2 cups long-grain rice
  • 1/4 cup slivered almonds, toasted
  • 1/2 cup lightly packed fresh cilantro leaves, coarsely chopped, plus several sprigs for garnish
  • Freshly ground pepper


  1. In a medium saucepan, combine the lemongrass, 1 3/4 cups coconut milk, the water, kaffir lime leaves, and salt. Heat over medium-high heat until milk just begins to simmer. Stir in rice, and reduce heat to a simmer. Cover; cook until rice is tender, 20 to 25 minutes.

  2. Stir in nuts, cilantro, and remaining 1/4 cup coconut milk; season with pepper. Discard lemongrass. Serve immediately, garnished with cilantro sprigs.

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