Coconut and Lemongrass Infused Rice

A fragrant and subtly flavored rice dish cooked in coconut milk with lemongrass and ginger, perfect as a side dish for Asian-inspired meals.

Prep Time

10 minutes

Total Time

35 minutes

Calories

480 kcal

Difficulty

Easy

Equipment

1 item

Cost

£0.68/serving

Season:

🌍 Year-round

Meal Type:

Side Dish

Cuisine:

Asian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Ingredients

Servings

1cupJasmine Rice(Long grain rice works best)

£0.30

1can (13.5 oz)Coconut Milk(Full fat coconut milk recommended for richer flavor)

£1.40

0.5cupWater

2stalksLemongrass(Bruised for more flavor)

£0.75

1inchFresh Ginger(Peeled and thinly sliced)

£0.25

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonSugar(Optional, to balance flavors)

£0.01

Total Cost

£2.72

£0.68 per serving

Instructions

1.
Rinse the rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2.
In a medium saucepan, combine the rinsed rice, coconut milk, water, bruised lemongrass stalks, sliced ginger, salt, and sugar (if using).
3.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18-20 minutes, or until the rice is tender and all the liquid has been absorbed.
4.
Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes to allow the rice to steam and finish cooking. This step is crucial for fluffy rice.
5.
Fluff the rice with a fork. Remove the lemongrass stalks and ginger slices before serving. Discard them.
6.
Serve hot as a side dish.

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My Notes

Nutrition Information

Nutrition per serving (170g)

480 kcal / 2008 kJ

Carbs

52g

20% of RDA

Fat

28g

40% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

5 g

6% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a stronger lemongrass flavor, you can tie the bruised stalks in a knot using kitchen twine before adding them to the rice. This will make it easier to remove them later.

If you don't have fresh lemongrass, you can substitute with 1 tablespoon of lemongrass paste. Add it to the saucepan along with the other ingredients.

Adjust the amount of coconut milk and water to your preference for creaminess. More coconut milk will result in a richer, more flavorful rice.

To prevent sticking, ensure your pot is heavy bottomed and that the lid is well fitting.

Cooking Equipment

Medium saucepan with lid

Wine Pairings

No wine pairing suggestions available for this recipe.

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