Mai Tai-Infused Coconut Rice with Lemongrass
A fragrant rice dish infused with rum, lemongrass, and coconut, inspired by the iconic Tiki cocktail and Pacific Island flavors. This asian-inspired one pot ready in about 43 minutes pairs jasmine rice, (13.5 oz) coconut milk, Mai Tai rum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 2 tbsp Mai Tai rum
- 2 stalks, finely chopped lemongrass
- 1 tsp lime zest
- 1 tbsp sugar
Instructions
- Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear, then drain thoroughly. In a saucepan, combine 1 can coconut milk, 2 tbsp Mai Tai rum, 2 chopped lemongrass stalks, 1 tsp lime zest, and 1 tbsp sugar, bringing to a gentle simmer over medium-low heat.
- Step 2: Add the rinsed 1 cup jasmine rice to the simmering coconut mixture, stirring once to coat. Cover with a tight-fitting lid and reduce heat to low. Cook for 18 minutes without lifting the lid until rice is tender and liquid is absorbed.
- Step 3: Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently with a fork, discarding any remaining lemongrass stalks, and serve warm with extra lime zest for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mai Tai-Infused Coconut Rice with Lemongrass take to make?
Total time is about 43 minutes (15 min prep + 28 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 Mai Tai-Infused Coconut Rice with Lemongrass?
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 Mai Tai-Infused Coconut Rice with Lemongrass?
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 Mai Tai-Infused Coconut Rice with Lemongrass 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 Mai Tai-Infused Coconut Rice with Lemongrass?
Asian one pot 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.
What others are saying
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
