I made this for an Indonesian luncheon I hosted. It turned out really well. The original recipe did not include coconut oil and called for white rice. I served it with pork curry but this would go well with any grilled food.
1 kilo brown or red rice
1 can coconut milk
2 stalks lemon grass, cleaned and trimmed to fit in pan
2 inch ginger, minced
1 tbsp salt
1/4 – 1/2 cup virgin coconut oil
Wash the rice. Add the water and the rest of the ingredients, except oil. Cover and bring to a boil, then lower the heat to lowest setting and leave it to cook until rice is tender.
Remove lemongrass stalks. Fluff rice with a fork. Put rice in a bowl and mix in the virgin coconut oil.
* Pour in enough water to cover the rice by 1/2 inch. You may also use all coconut milk in place of water.