Heat the oil in a saucepan and add the onion, lemongrass, lime zest and coriander seeds and fry gently over a low heat for 3 minutes.
Now add the drained rice and toss in the oil for 2 minutes. Pour the stock over the top and bring the pan to the boil, stirring occasionally.
Turn the heat to very low and cover the pan. Cook for 30 minutes until the rice is soft and the liquid absorbed fully. Turn off the heat and leave, tightly covered, for 10 minutes.
Before serving, fork the chopped coriander/cilantro through the rice and serve with lime wedges.
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