Coconut Milk-Infused Jasmine Rice with Lemongrass
A fragrant rice dish where jasmine rice absorbs aromatic coconut milk and lemongrass, creating a delicate, slightly sweet base for any protein. This one-pot recipe (gluten-free, vegan), ready in about 30 minutes, pairs jasmine rice, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup jasmine rice
- 1/2 cup coconut milk
- 1 stalk, finely minced lemongrass
- 1 1/4 cups water
- 1/4 tsp salt
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Instructions
- Step 1: In a medium saucepan, combine 1 cup jasmine rice, 1/2 cup coconut milk, 1 stalk finely minced lemongrass, 1 1/4 cups water, and 1/4 tsp salt. Stir gently to distribute ingredients.
- Step 2: Bring to a rolling boil over medium-high heat, then reduce heat to low, cover tightly with a lid, and simmer for 15 minutes until rice is tender and liquid is absorbed.
- Step 3: Remove from heat, let stand covered for 5 minutes, then fluff gently with a fork until grains separate and are moist but not sticky.
