Wash 2 cups (400g) long-grain rice. Place
in a saucepan with 1 cup 250ml water, 2 cups (500ml) coconut cream, 1
bruised lemon grass stem, white part only, 2 kaffir lime leaves and 1
tsp salt. Bring to the boil over high heat, stir and reduce the heat to
very low. Cover with a tight fitting lid and cook for 15 minutes. Remove
from the heat and leave to stand, covered, for 5 minutes. Lightly stir
the rice with a fork to incorporate any coconut cream which has not been
absorbed. Remove the lemon grass and lime leaves.
