Tamarind & Lemongrass Coconut Porridge

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. (1 minute)

   ~1 min
2. 2

   In a saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the water is absorbed. (20 minutes)

   ~20 min
3. 3

   While the rice cooks, prepare the aromatics. Bruise the lemongrass stalks by hitting them with the back of a knife or a rolling pin, then chop them finely. Peel and finely mince the fresh ginger.

4. 4

   In a separate small saucepan, combine the coconut milk, chopped lemongrass, minced ginger, tamarind paste, and salt. Heat gently over medium-low heat, stirring occasionally, until well combined and fragrant. Do not boil. (5 minutes)

   ~5 min
5. 5

   Once the rice is cooked and tender, stir in the coconut milk mixture. If you prefer a thinner porridge, add a little more water or coconut milk. If you want to balance the sourness, stir in the optional sugar. Cook for another 5 minutes, stirring frequently, until heated through and the porridge has thickened slightly. (5 minutes)

   ~5 min
6. 6

   Ladle the porridge into serving bowls. Garnish with fresh cilantro and serve immediately with lime wedges on the side for extra zest. (1 minute)

   ~1 min