Peel the onions and dice finely. Wash the limes in hot water, grate off the green peel and fillet the fruit.
Peel the limes, including the white pith, remove the segments and cut them into pieces, catching the juice. Cut the lemon grass lengthways.
Put the diced onions into a 24 cm 2.8 l Eurasia, put on the high-dome lid and heat up over the highest heat to the frying window. Remove the lid, add the rice and sweat everything together, stirring constantly.
Add the wine and lemon grass and reduce until the wine has almost disappeared. Then add the vegetable stock, sugar, lime peel and juice and bring to the boil.
Season with salt and pepper. Put on a high-dome lid and cook over a low heat for about 20 minutes.
In the meantime, tear the leaves off the coriander and chop them.
At the end of the cooking time, add the lime fillets and stir in the coriander.
