Turmeric Rice with Aromatic Ginger and Lemongrass

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 cooked with fresh turmeric, lemongrass, and ginger for a vibrant side dish that complements any Vietnamese meal. This Vietnamese-inspired rice and grain recipe (vegan), ready in about 35 minutes, pairs jasmine rice, fresh turmeric root, grated, fresh ginger, minced 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: 5 min Cook: 30 min Serves 4 Vietnamese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until the water runs clear. Drain well.
  2. Step 2: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tbsp grated fresh turmeric, 1 tbsp minced ginger, and 1 bruised and chopped lemongrass stalk, sauté for 2-3 minutes until aromatic.
  3. Step 3: Add the drained rice to the pot, stirring to coat each grain in the turmeric-ginger mixture, cooking for 1-2 minutes.
  4. Step 4: Pour in 3 cups water and add 1 tsp salt, stirring once. Bring the mixture to a boil over high heat.
  5. Step 5: Once boiling, reduce heat to low, cover the pot tightly, and simmer for 15 minutes until all the water is absorbed and rice is tender.
  6. Step 6: Remove from heat and let the rice rest covered for 10 minutes.
  7. Step 7: Fluff the rice gently with a fork, discarding the lemongrass pieces. Stir in 2 sliced scallions.
  8. Step 8: Serve garnished with 2 tbsp fried shallots for a toasty crunch.

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