1 lemon grass stalk
generous one cup of rice (jasmine or long grain brown seem to work the best)
1 Tbs olive oil
1 onion chopped (I used a bunch of green onions as I prefer their flavor to other onions)
1 inch piece of fresh ginger root chopped
1 1/2 tsp coriander seeds
3 cups vegetable stock
1 1/2 tsp cumin seeds
4 Tbs chopped fresh cilantro
garnish with sliced green onion to serve
Pare the lime, using a cannelle knife (zester) or fine grater, taking care to avoid cutting the bitter pith. Set teh rind aside Finely chop the lower portion of the lemongrass stalk and set it aside.
Rince the rice in plenty of cold water. Tip it into a sieve and drain thoroughly.
Heat hte oil in a large pan. Add the onion, ginger, corriander, and cumin seeds, lemon grass and lime rind and cook over a low heat for 2-3 minutes.
Add the rice to the pan and cook stirring constantly for one minute, then pour in the stock and bring to a boil. Reduce the heat to very low and cover the pan. Cook gently for 30 mins, then check the rice, if it is still crunchy cover the pan and cook for 3-5 mins more. Remove from teh heat.
Stir in fresh cilantro, fluff up the rice grains with a fork. Cover the pan and leave to stand for 10 mins. Transfer to a warm dish and garnish with the onion.