INGREDIENTS:

• 2 cup of rice

• ½ tsp Kosher salt

• 1 tsp olive oil

• ½ cup roughly chopped fresh cilantro leaves

• 5 fresh lime leaves (or 2 tsp fresh lime juice)

• 2 stalks of lemongrass, cut 2 inch long and smash for aroma

• 12 ounces of coconut juice

Note: Add more or less of the ingredient to taste

DIRECTIONS:

Preparation

1. Make rice in the rice cooker. Rinse and add coconut juice, salt, lime leaves and lemongrass so that the juice is 1 inch above the rice.

2. Once the rice is cooked. Fluff the rice with fork or chop-stick and add olive oil. Add more salt to taste.

Note: You can cook the rice in the medium saucepan if you don’t have a rice cooker. In a medium sauce pan, rinse rice. Combine rice with salt, lime leaves, lemongrass and coconut juice (juice should be 1 inch above the rice level). Bring to boil. Cover and reduce heat to medium-low. Simmer until the rice is tender and juice is absorbed, about 17 minutes. Continue on step 2 above.