Ginger-Lemongrass Infused Jasmine Rice Pilaf
Fragrant jasmine rice gently cooked with fresh ginger and lemongrass to create a subtly aromatic and fluffy rice pilaf perfect as a side dish. This Thai-inspired rice and grain recipe, ready in about 35 minutes, pairs jasmine rice, water, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 1/2 cups jasmine rice
- 2 1/4 cups water
- 1 inch piece, peeled and thinly sliced fresh ginger
- 1 stalk, bruised and cut into 2-inch pieces lemongrass stalk
- 1 tsp salt
- 1 tbsp vegetable oil
- 2 tbsp chopped, optional for garnish fresh cilantro
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Equipment for this recipe
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Instructions
- Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear and drain well.
- Step 2: In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add 1 inch peeled and thinly sliced fresh ginger and 1 bruised lemongrass stalk cut into 2-inch pieces; sauté for 2 minutes until fragrant.
- Step 3: Add the drained jasmine rice to the saucepan and stir for 1 minute, coating grains with oil and aromatics.
- Step 4: Pour in 2 1/4 cups water and add 1 tsp salt. Bring to a boil over high heat.
- Step 5: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
- Step 6: Remove from heat and let sit covered for 10 minutes. Discard lemongrass and ginger slices before fluffing rice with a fork.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro if desired, and serve warm.
Frequently asked questions
How long does Ginger-Lemongrass Infused Jasmine Rice Pilaf take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Lemongrass Infused Jasmine Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Ginger-Lemongrass Infused Jasmine Rice Pilaf?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Lemongrass Infused Jasmine Rice Pilaf for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Ginger-Lemongrass Infused Jasmine Rice Pilaf?
Thai rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
