- 4 stalks lemongrass
- 4 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon cayenne powder
- One 5-inch piece of fresh ginger, peeled
- 3 cloves garlic
- 20 shallots
- 6 tablespoons vegetable oil
- 6 cups coconut milk
- 3 cups rice, washed and drained
- Salt to taste
- Fried green onion rings for garnish
- Trim the stalks of lemongrass to about 3 inches in length. Trim away any hard portions, discard the outer leaves, and coarsely chop.
- Place the coriander, cumin, turmeric, cayenne, ginger, garlic, shallots, and 1 cup of water in a blender or food processor and puree until smooth.
- Heat a heavy skillet over high heat, add the oil, and when very hot, add the spice blend. Sauté in the oil until fragrant, about 1 minute.
- Add the coconut milk and bring to a slow boil. Reduce the heat to a simmer. Add the rice and lemongrass, cover, and cook until the rice is done—about 40 minutes. Taste and adjust the seasonings.
- 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. Remove and drain on paper towels.
- Mound the rice on a platter, garnish with the onion rings, and serve.