Lemongrass Infused Coconut Jasmine Rice Pilaf
Transform your mealtime with this fragrant Lemongrass Infused Coconut Jasmine Rice Pilaf—a dish that combines the velvety richness of coconut milk with the citrusy brightness of lemongrass. Perfectly cooked jasmine rice is gently infused with aromatic shallots, garlic, and bruised lemongrass stalks, creating a harmonious balance of flavors. A hint of lime zest and a sprinkle of fresh cilantro elevate this pilaf to gourmet status, while optional toasted coconut flakes add a delightful crunch. Easy to prepare in under 35 minutes, this recipe is an impressive side dish for curries, grilled seafood, or tropical-inspired meals, or it can stand alone as a satisfying vegetarian option. Savor the essence of Southeast Asian cuisine in every bite with this irresistibly creamy, fragrant rice pilaf!
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Recipe Information
Ingredients
- 1.5 cups jasmine rice
- 1 cup coconut milk (full-fat)
- 1 cup water
- 2 lemongrass stalks
- 1 tablespoon unsalted butter or coconut oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon lime zest
- 2 tablespoons toasted coconut flakes (optional, for garnish)
Instructions
Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch. Drain and set aside.
Trim the ends of the lemongrass stalks, peel away the tough outer layers, and lightly bruise the stalks using the back of a knife to release their flavor.
In a medium saucepan or pot, heat the butter or coconut oil over medium heat until melted and shimmering.
Add the finely chopped shallot and sauté for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the rinsed jasmine rice and stir to coat the grains in the butter and aromatics. Toast the rice for 1-2 minutes, stirring constantly.
Add the coconut milk, water, bruised lemongrass stalks, salt, and sugar to the pot. Stir once, then bring the mixture to a gentle boil over medium heat.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer undisturbed for 15 minutes.
After 15 minutes, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the steam to finish cooking the rice.
Carefully remove and discard the lemongrass stalks. Fluff the rice gently with a fork to separate the grains.
Stir in the chopped cilantro and lime zest for a fresh burst of flavor. Taste and adjust the seasoning, adding more salt if needed.
Transfer the rice pilaf to a serving bowl and garnish with toasted coconut flakes, if desired. Serve warm alongside your favorite main dish or enjoy on its own!
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2422 mg | 105% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.0 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 205 mg | 16% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1834 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
