A tasty, carby treat from a vegetarian magazine clipping I have had for years.
It’s is so easy and so delicious. Make double!
1 cup basmati rice
200ml can coconut cream
300ml vegetable stock
1 stalk lemongrass, bent a few times to release the flavour and fit it in the pan
2 tsp ground turmeric
Bung it all in a saucepan, that has a lid, bring to a simmer, clamp on the lid and turn the heat down very low. Leave for 15 minutes, turn off the heat and leaving the lid on, let it rest for about 5 minutes.