Lemongrass and Ginger-Infused Forbidden Rice
Makes 6 Servings
  • 4 (½-inch) slices unpeeled ginger
  • 3 stalks lemongrass, cut into thirds and smashed
  • 1 teaspoon sea salt flakes
  • 15 ounce forbidden rice
  1. In a small-size Dutch oven, bring 4 cups of water, ginger, lemongrass and salt to a boil. Add in rice.
  2. Cover, lower the heat and simmer for 25 minutes. Turn the heat off and let stand with a lid on for another 10 minutes to steam. Check if the rice is tender enough or al dente.
  3. Remove ginger slices and lemongrass before serving.
Recipe by Flavor and Friends at http://flavorandfriends.com/lemongrass-and-ginger-infused-forbidden-rice/