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Jasmine Rice With Lemongrass and Ginger

Cara is a web writer and website owner with over 15 years of experience. She enjoys writing about food and cooking, among other topics.

jasmine-rice-with-lemon-grass-and-ginger

Jasmine rice that is delicately infused with warm ginger and a bright burst of lemongrass pairs with so many different main dish recipes. It is fluffy, aromatic, and easy for almost anyone to make. There are times I serve it with an extravagant meal, and other times I serve it next to a simple roasted chicken breast.

This rice pairs perfectly with almost any Asian dish, and it’s so simple to make that you can prepare it any time. Not only am I including the recipe for this perfect rice, I’m also going to share my secrets to getting the fluffiest, perfect rice every time.

My Love for Rice

Rice is something I didn’t have a lot of growing up. It wasn’t a favorite in my family, so I didn’t really get the chance to experience it. As an adult, a close friend introduced me to the wonders of rice and how it is a filling side dish that is easy to flavor. You can infuse it with soft, mellow flavors, or you can infuse it with rich, decadent flavors. Because of this, it quickly became one of my favorites and I was lucky that as I grew my family, they loved it just as much as I do.

Why Lemongrass and Ginger?

This recipe is a twist on plain white rice. It’s delicate, and fragrant, and goes with so many different dishes.

There are very few ingredients that can be compared to ginger and lemongrass. They both offer a lot of flavors by adding just a little of each ingredient. I love serving this rice with parsley or scallions on top to bring a little added color and flavor to the dish.

Chef's Tips for Perfect Rice

If you don’t have a rice maker yet, you need to get one. I was surprised to see how affordable they are, and you really don’t need an expensive rice maker to get all of the benefits of having one. The rice cooker I have was gifted to me by a good friend and this thing has lasted a long time, it’s still in great shape also.

When you’re making rice, it is extremely important that you rinse your rice first. Use a strainer with a fine mesh and run the rice under cold water. This will get rid of that dusty layer of starch that covers the rice. Make sure to move the rice around in the strainer to get as much starch off as possible.

Every rice is different and requires a different water-to-rice ratio. Jasmine rice is a 1:1 ratio.

If you are using a rice maker, follow the directions on your rice maker to achieve the desired results.

Stovetop Directions

  • If you are making rice on the stove top, start by bringing your water and rice to a boil on medium-low heat. Once the water is boiling, reduce the heat as low as possible.
  • Do not live the lid for at least 15 minutes. You want to keep as much moisture in the pot as possible to ensure that your rice is thoroughly cooked and not crunchy in the center.
  • If your rice is still crunchy, add 2 tablespoons of water and cover the pot again.
  • If your rice is cooked through, but still wet, turn the heat back to medium-low and allow it to cook for a few minutes uncovered.
  • When your rice is cooked, make sure to fluff it with a fork or spoon. Allow it to sit off of the heat for between 5 to 10 minutes.

Another tip you may benefit from is that if you cannot find fresh lemongrass, you can use 1 teaspoon of lemongrass paste to achieve the same flavor.

Cook Time

Prep timeCook timeReady inYields

5 min

30 min

35 min

6 servings

Ingredients

  • 3 teaspoons olive oil
  • 3/4 stalk lemongrass, cut in half lengthwise and pounded
  • 1½ inch piece ginger, peeled
  • 1½ cups jasmine rice
  • 1½ cups water
  • 1½ teaspoons salt
  • 1½ large scallions, sliced thinly

Instructions

  1. Using a mesh strainer, rinse your rice under cold water. You should rinse the rice until the water is clear. Drain well.
  2. Add ginger, lemongrass, and oil to the rice cooker. Add equal parts water and rice. Cook according to the recommendations that came with your rice cooker. Uncover the rice long enough to fluff it with a fork. Place the lid back on and allow the rice to stand for 10 minutes before removing the ginger and lemongrass. Garnish with scallions.
  3. In a small saucepan, heat your oil over medium-low heat. Once your oil is hot, add in the ginger and lemongrass. Cook for 2 minutes to bring out the fragrance. Add the water, salt, and rice. Mix well. Once the water starts to boil, reduce the heat to the lowest setting. Allow the rice to cook for 15 to 20 minutes until water is absorbed and the rice is tender. Do not open the lid for the first 15 minutes of cooking. Uncover the rice and fluff it with a fork. Place the lid back on and allow it to sit for between 5 to 10 minutes. Discard the ginger and lemon grass. Serve garnished with sliced scallions.

© 2022 Cara Garrison