Lemongrass Coconut Rice in Banana Leaf
Creamy Lemongrass and Coconut Rice in Banana Leaf BBQ
To all the culinary adventurers who’ve ever conjured up a pot of lemongrass coconut rice, have you ever paused to appreciate the aroma? Believe it or not, it bears an uncanny resemblance to the sweet, fruity fragrance of Fruit Loops! Don’t take my word for it – whip up this recipe and step away from your kitchen for a second. When you return, you’ll understand precisely what I mean, and perhaps, even chuckle at this unexpected sensorial connection.
Surprisingly here in the tropics cooking over an open fire or BBQ might seem hot, and it is! However, on warm summer days it is delightful to get out of the kitchen and enjoy the late summer sun. Catching sporadic breezes and savoring the fruits of your flame-grilled labors – it’s a recipe for perfection!
What if the tropics, or a bounty of banana leaves, coconuts, and lemongrass, seem like a world away from your backyard? Fear not, my friends, I have some helpful tips and tricks to transport your culinary adventures into the heart of this lush paradise, no matter where you call home.
We have been sharing some of our top favorite summer recipes. So as you gear up to craft this lovely meal consider elevating your culinary experience by pairing it with our Coconut Mint Chutney, Zucchini and Summer Squash Lasagna, Garlic Ginger Greens, and of course the Vegan Banana S’mores for a decadent dessert. My goodness we sure will!
Summer Cooking on the Fire- Perfect for Coconut Rice
While Ayurvedic wisdom does not favor leftover food, we all know that sometimes you make too much rice! Consuming chilled food straight from the refrigerator can pose digestive challenges, as it isn’t easily assimilated by the body. The key to transforming these leftovers into a delectable delight is to properly and evenly warm them back up. We lean into this recipe often when we have ‘lefties’ as the rice cooks up to perfection in these neat little bundles, slow cooked over the open flames.
Let’s get the process started!
How we do it- Lemongrass Coconut Rice, the Banana Leaf and all the Goodies
Prepare the Coconut Milk (see recipe attached) or grab one can of full-fat variety from your local grocery store. Next, gather a small bunch of lemongrass. If you do not have lemongrass try this recipe with fresh rosemary, thyme or Thai basil. Each presents a delightful flavor profile and they are all excellent alternatives.
How to Make Lemongrass Coconut Rice
In a medium size pan, add a teaspoon of coconut oil over medium heat. As the oil gently warms, add 8 cloves of garlic and 1 1/2 cups of rice, preferably basmati or jasmine, and sauté until fragrant . Add one cup of water and one cup of coconut milk. Tie up the lemongrass or herbs in a neat bundle (this will make it easy to take out after cooking). Bring to a low boil, cover and reduce heat to a simmer. Let the rice cook until perfectly tender, after which you can remove the herb bundle. (We leave the garlic in because it gets sweet and subtle in the rice. It’s also delicious if you are the lucky one to bite into it!)
You can enjoy this with a meal, maybe double the recipe, or use it as it cools for your banana wraps.
Now it’s time to pick your banana leaf! We look for one large leaf but smaller leaves can be used as well. You will cut out the spine and create rectangular pieces to wrap your meal. If you do not have banana leaf use parchment paper. We use hemp or fine cotton cordage to tie off.
Making the Banana Leaf Package
As your prep the rice and banana leaf you can cut up seasoning peppers or red bell pepper, spring onions, red onion, additional basil, Thai basil or other fresh veggies. We have tried zucchini and arugula chopped into small bites and added it to the layers. Play with what you have!
Place a few onions or spring onions in the center of the banana leaf along with small slices of pepper, two cloves of garlic from the rice and any other veggies. Add about 1/4 cup of rice. Top with basil or other herbs. If we have fresh coconut milk or coconut cream we drizzle a small amount over the top along with a kind serving of fresh ground black pepper and a sprinkle of Himalayan salt. Wrap nicely, tie off and continue bundling.
When all banana rice packages are prepped and the fire is going place on the outer edge away from direct flame or intense heat. Allow to steam. This can take about 15 minutes. If you are making Charred Breadfruit you can place the breadfruit inside of the cooking area.
Join us for our Summer Rutacharya (Regimen) Workshop
We all know the joy of shifting our diet during new seasons with the garden being the guide toward fresh new alternatives. Did you know that there are certain tastes, practices, movement and even breathing approaches that are recommended to support us to stay cool throughout the intensity of summer?! By paying attention to these areas we can avoid burnout, fatigue, digestive upset, skin flareups and weakened immunity that often presents itself as autumn or winter colds and flus.
Stay ahead of the game! Join us for a Seasonal Rutacharya Workshop. Here we guide you step-by-step with dietary support, comprehensive handouts, nurturing self-care practices, balancing exercise routines and skin care suggestions all tailored to ensure you thrive throughout the season. Sign up HERE and watch our video about the Best Tastes of for the Summer Season below to ease and elevate your summer experience. Haven’t subscribed to our YouTube Channel yet? Make today the day! Stay healthy friends.