Thai Rice
Experience the fragrant harmony of flavors with this Thai Rice recipe, a simple yet elegant dish that embodies the essence of Thai cuisine. Made with aromatic jasmine rice simmered in creamy coconut milk and infused with the vibrant notes of lemongrass, kaffir lime leaves, and optional galangal, this dish is as flavorful as it is comforting. A quick sauté of garlic in vegetable oil builds a savory base, while a touch of salt and sugar perfectly balances the natural sweetness. Ready in just 35 minutes, this side dish pairs effortlessly with Thai curries, grilled seafood, or stir-fried vegetables. Finish with a sprinkle of fresh cilantro for a bright, herbaceous garnish. Perfect for weeknight dinners or an exotic culinary adventure, this Thai-inspired rice is a true crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups jasmine rice
- 1 cup coconut milk
- 1.5 cups water
- 2 pieces lemongrass stalks
- 3 pieces kaffir lime leaves
- 1 inch galangal (optional, sliced)
- 2 pieces garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 2 tablespoons fresh cilantro (for garnish)
Instructions
Rinse the jasmine rice thoroughly in cold water until the water runs clear. Drain and set aside.
Prepare the lemongrass by trimming the ends and lightly bruising the stalks to release their aroma. You can cut them into 2-3 inch lengths for easier handling.
In a medium pot or saucepan, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Add the rinsed jasmine rice to the pot and stir well to coat the rice with the oil and garlic mixture.
Pour in the coconut milk and water, then stir in the salt and sugar to balance the flavors.
Add the lemongrass, kaffir lime leaves, and galangal (if using) to the pot. Gently push these ingredients into the liquid so they infuse the rice as it cooks.
Bring the mixture to a gentle boil over medium-high heat. Once it starts to boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes.
After the cooking time, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam and absorb any remaining liquid.
Remove the lid and discard the lemongrass, kaffir lime leaves, and galangal pieces. Fluff the rice gently with a fork.
Serve the Thai rice warm, garnished with freshly chopped cilantro. Pair it with your favorite Thai-inspired dishes like curry or stir-fried vegetables.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 21.0 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1402 mg | 30% | |
*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.
