Lemongrass Rice (Nasi Serai): 3 Citrus-Fresh Dishes

I have a whole list of things to share with all of you about lemongrass, or as we call it in our local language, serai. The most important thing is that I grow them right here in Nava’s Zen. In fact, I have a few bunches growing now, as I use lemongrass quite regularly in my cooking. One of the simplest things I do is make lemongrass rice (AROMATIC CUMIN RICE), also known as Nasi Serai (BALINESE FISH SAMBAL) amongst us Malaysians. I have three different recipes to share with you. And oh, before I forget (VEGETARIAN POTATO SAMBAL), I also grow Thai betel leaves and papaya trees as part of Nava’s Zen urban gardening.

Traditional Lemongrass Rice (Nasi Serai Tradisi)

Ingredients

2 cups rice  -  washed and rinsed

Water as needed

1 or 2 bruised lemongrass

A pinch of salt (optional)

Method

Add lemongrass, rice, and water to the rice cooker.

Stir in salt if using.

Cook the rice.

Fluff and serve.

Classic Lemongrass Rice (Nasi Serai)

Ingredients

2 cups rice  - washed and rinsed

Water as needed

4 shallots  - sliced

3 tbsp oil

2 sliced lemongrass

A pinch of salt

Method

Heat oil in a wok.

Fry shallots until slightly crispy.

Set aside.

In the same oil, fry lemongrass until aromatic.

Add rice, stir, and transfer to the rice cooker.

Add water and salt.

Cook the rice.

Fluff and garnish with fried shallots before serving.

Thai Betel Leaves Lemongrass Rice

Ingredients

2 cups rice  -  washed and rinsed

Water as needed

1 or 2 sliced lemongrass

A few sliced Thai betel leaves

Salt to taste (optional)

 

Method

Cook the rice with water and salt in a rice cooker.

Once rice is cooked, stir in lemongrass and Thai betel leaves while the rice is still hot.