Ginger-Lemongrass Infused Jasmine Rice Pilaf

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear and drain well.
  2. 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.
  3. Step 3: Add the drained jasmine rice to the saucepan and stir for 1 minute, coating grains with oil and aromatics.
  4. Step 4: Pour in 2 1/4 cups water and add 1 tsp salt. Bring to a boil over high heat.
  5. Step 5: Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  6. Step 6: Remove from heat and let sit covered for 10 minutes. Discard lemongrass and ginger slices before fluffing rice with a fork.
  7. Step 7: Garnish with 2 tbsp chopped fresh cilantro if desired, and serve warm.

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