I planted a small lemongrass plant in my garden plot this year. It was maybe 4 inches across. By the end of summer, the thing had grown to almost 2 feet across and weighed about 20 lbs. I gave much of it away but kept a one gallon ziploc bag full of stalks in my freezer. There are only two recipes I make with it and one of them is iced lemongrass tea. The other is this fabulous rice. Both recipes have lemongrass as the predominant flavor. I find that combining it with any other strong flavors mutes the subtle but distinct floral/lemon aroma and taste. If you find yourself in possession of fresh lemongrass, this is the perfect dish.
1 cup white rice
1 3/4 cups water
1/2 teaspoon turmeric
1/2 teaspoon salt
6 – 8 2 inch lengths of fresh lemongrass stalks
1/2 cup minced scallion greens
Combine the rice, water, turmeric, salt, and lemongrass in a pot and cook as you normally do for rice. When the rice is finished cooking, discardthe lemongrass, add the scallions and stir. Put the lid back on the hot rice and let it sit for 10 minutes. Serve immediately.