Last updated on October 7th, 2017 at 10:11 pm
This Jasmine Rice is light, fluffy and aromatic. Infused with the warmth of ginger and the bright citrus flavors of lemongrass.
This delicious Jasmine Rice with Ginger and Lemongrass is a simple and easy side dish to make anytime! The perfect accompaniment for Asian inspired dishes. Plus my secrets for making the perfect fluffiest rice!
I grew up eating rice everyday of the week (unless pasta was served). Rice has a mild flavor so it’s the perfect side dish!
This Jasmine Rice with Ginger and Lemongrass is my Asian twist on plain ‘ol white rice. It’s fragrant and delicate and goes extremely well with dishes like this 20-minute Honey Ginger Salmon
Only a few ingredients add so much flavor to this rice dish. Lemongrass, ginger, and a bit of salt. And of course, you can serve it with some scallions on top for some color and extra oomph! (actual real word)
- If you do not have a rice maker, go get one! Seriously, best cooking investment. They are incredibly affordable and last forever.
- You do not need a top of the line rice maker. Mine was a $20 gift 16 years ago and it’s still working like the first day I got it!
- To make rice (any type), rinse your rice first. This is a must. Place the rice in a strainer (fine mesh please) and rinse it under cold water. You want to get rid of some of the dusty old starch covering the rice grains. I actually kind of massage my rice while rinsing it.
- Rice to water ratios vary depending on the rice. This particular Jasmine Rice recipe asks for 1:1 ratio.
- On the stove top, I start the cooking process with the heat on medium low. Once the water gets to a boil, I immediately lower the heat to the lowest setting possible.
- Do not open the lid in the first 15 minutes of cooking. Just let it be! No peeking! You don’t want to lose any steam.
- If your rice is still a bit crunchy (hard) don’t panic! Add a little bit of hot water (about 2 tablespoons), cover the pot and let it do it’s thing!
- If your rice is wet but cooked through, turn the heat a bit higher (almost to medium low) and let it cook for a few more minutes uncovered.
- Always fluff the rice! After the rice is cooked through, fluff it with a fork. Put the lid back on and let it sit – heat off – for 5 to 10 minutes.
- You can substitute fresh lemongrass with 1 teaspoon of lemongrass paste.
- Serve it with Miso Honey Glazed Salmon and Thai Red Curry Chicken with Vegetables
- 2 teaspoons coconut, vegetable or olive oil
- 1/2 stalk lemongrass, cut in half lengthwise and pounded
- 1 inch piece ginger, peeled
- 1 cup Jasmine rice
- 1 cup water
- 1 teaspoon salt
- 1 scallion, sliced thinly (optional)
Place the rice in a sieve and rinse under cold water. Rinse until the water runs clear (we are trying to get rid of some starch). Drain well.
Add the oil, lemongrass and ginger into the rice cooker. Add the water, salt and rice and mix well. Cover and cook according to manufacturer's instructions (turn on and wait until the timer goes off. Done!).
Uncover, fluff the rice with a fork. Put the lid back on and let it stand for 10 minutes in the rice cooker.
Remove and discard the lemongrass and ginger and serve garnished with scallions (optional)
In a small saucepan, heat the oil over medium-low heat. Add the lemongrass and ginger. Cook for 2 minutes.
Add the water, rice and salt and mix well. As soon as the water starts boiling, lower the heat and cover the pot. Cook on low for 15 to 20 minutes or until the rice is tender and all the liquid is absorbed.
Uncover and fluff the rice with a fork. Put the lid back on and let it sit for 5 minutes. Remove and discard the lemongrass and ginger and serve garnished with sliced scallions (optional)