Soy-Free Banana Leaf Wrapped Rice
Elevate your dining experience with this aromatic Soy-Free Banana Leaf Wrapped Rice recipe, a feast for both the senses and the soul. Fragrant basmati rice is cooked to perfection in creamy coconut milk infused with lemongrass, galangal, and kaffir lime leaves, delivering a symphony of Southeast Asian flavors in every bite. Wrapped in tender banana leaves and adorned with fresh lime slices and chili peppers, this dish makes every serving a personalized surprise, bursting with vibrant aromas and a touch of spice. Naturally soy-free, gluten-free, and dairy-free, it's a deliciously inclusive recipe perfect for family meals or entertaining guests. Simple yet elegant, this dish not only tastes exquisite but also offers a visually stunning presentation that adds exotic charm to your table.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 1 cup Coconut milk
- 1 cup Water
- 1 whole Lemongrass stalk
- 1 inch piece Galangal
- 3 whole Kaffir lime leaves
- 1 teaspoon Salt
- 2 large pieces Banana leaves
- 1 whole Lime
- 2 whole Chili pepper
- 2 tablespoons Cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Drain well.
In a medium saucepan, combine the coconut milk, water, and salt. Stir well.
Bruise the lemongrass stalk by gently pounding it with the back of a knife to release its flavor, then cut it into 2-inch pieces.
Slice the galangal into thin rounds.
Add the lemongrass, sliced galangal, and kaffir lime leaves to the saucepan with coconut milk and water.
Bring the mixture to a gentle simmer over medium heat.
Add the rinsed rice to the saucepan, stirring to combine. Cover with a tight-fitting lid.
Reduce the heat to low and cook for 15-18 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the rice from the heat and let it sit, still covered, for 5 minutes to allow the flavors to meld.
While the rice is resting, prepare your banana leaves by gently wiping them with a damp cloth and passing them over a low flame to make them more pliable.
Place a banana leaf on a clean working surface. Spoon a portion of the cooked rice into the center of the leaf.
Slice the lime and chili peppers. Add a slice of each on top of the rice for added aroma and flavor.
Garnish with freshly chopped cilantro for added freshness.
Fold the sides of the banana leaf over the rice to enclose it completely, creating a neat little package.
Secure the package with kitchen twine, if necessary.
Repeat with the remaining rice and banana leaves.
Serve the banana leaf wrapped rice warm, allowing guests to unwrap their individual packages, enhancing the aromatic experience.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 22.9 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
