Coconut Milk-Infused Jasmine Rice with Lemongrass

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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, and 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 "Build a week of meals around this recipe" 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 lemongrass, finely minced
• 1 1/4 cups water
• 1/4 tsp salt

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Instructions

1. 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.
2. 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.
3. 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.