Thai Coconut Rice

Step 1: Cut coconut in half and reserve coconut water.

Step 2: Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.

Step 3: Grate the coconut on the coarse side of a grater.

Step 4: In a medium pot, bring 4 cups of water to a boil.

Step 5: Add grated coconut, turn off heat and let sit for 15 minutes.

Step 6: Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot.

Step 7: Add the reserved coconut water to the coconut milk and bring to a boil.

Step 8: Add rice, ginger, lime leaves and lemongrass.

Step 9: Cover and cook for approximately 20 minutes, or until rice is fluffy.

Step 10: Discard ginger, lime leaves and lemongrass, and serve.