Thai jasmine rice

    50 min

    Jasmine rice is cooked in coconut milk that is flavoured with fresh ginger, lemongrass, curry leaves and fresh basil. You can usually find fresh curry leaves and Thai basil in Asian supermarkets.

    39 people made this

    Serves: 4 

    • 300g jasmine rice
    • 350ml water
    • 350ml coconut milk
    • 2 teaspoons minced root ginger
    • 2 teaspoons soy sauce
    • 1 tablespoon minced lemongrass
    • 15 fresh curry leaves, chopped
    • 15 Thai basil leaves, chopped

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass and curry leaves in a saucepan and stir. Bring to the boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

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    Reviews in English (10)


    This was easy and very tasty. I used basmati rice also and dry curry powder. I didn't have lemon grass, but did top with green onions.  -  02 Aug 2007  (Review from Allrecipes US | Canada)


    This is a very easy recipe and tastes really good. The rice when cooked has a mild yet flavourful and authentic Thai taste. It will compliment any spicy curry like a Thai red curry. However the only modification I would make is to add about half tsp of salt and maybe another lemon grass stalk. Will definitely be making it again.  -  19 Feb 2010  (Review from Allrecipes US | Canada)


    Tasty... I added 1 tsp. of brown sugar and I used brown rice instead of jasmine, which took a good 45 minutes more to cook and I had to keep adding water 1/2 cup at a time, so next time I'll precook the rice in a rice cooker... then I threw is some cubed tofu at the end.  -  30 Oct 2008  (Review from Allrecipes US | Canada)