Lemongrass lemon cheesecake

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

This is the cookie-dough ice cream of the cheesecake world.

Rice heft straddles cream weight. The lemongrass and lemon breeze in to bring fragrant levity to this uncompromising coupling.


  • 115 g/4 oz/scant ⅔ cup Thai fragrant rice, rinsed and drained
  • 1


Put the rice in a saucepan and cover it with water. Bring to the boil over a medium-high heat, then boil for 3 minutes. Drain, then return it to a dry pan.

Crush the lemongrass with the back of a knife, ensuring that the fibrous tissue is displayed. Add the milk, half the sugar, the cardamom pods, bay leaf and lemongrass to the rice in the pan and bring to the boil. Turn down the heat a