Toasted Sesame and Coconut Rice with Burmese Aromatics

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 toasted with sesame seeds and cooked in coconut milk, infused with Burmese aromatic spices for a flavorful side. This Asian-inspired rice and grain recipe, ready in about 40 minutes, pairs jasmine rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 30 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1.5 cups jasmine rice under cold water until water runs clear, then drain well.
  2. Step 2: Heat 2 tbsp vegetable oil in a medium saucepan over medium heat. Add 2 thinly sliced garlic cloves, 1 small thinly sliced shallot, and 8 fresh curry leaves if using; sauté for 2-3 minutes until fragrant and lightly golden.
  3. Step 3: Add the drained rice to the pan and toast it with the aromatics for 3-4 minutes, stirring frequently until grains are slightly translucent.
  4. Step 4: Pour in 1 cup coconut milk, 1 cup water, and add 1 tsp salt. Stir once, bring to a boil, then reduce heat to low and cover tightly.
  5. Step 5: Simmer gently for 15 minutes without lifting the lid, then remove from heat and let steam for another 10 minutes off heat.
  6. Step 6: Fluff the rice with a fork and stir in 2 tbsp toasted sesame seeds before serving as a fragrant side dish.

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