Thai style fragrant rice

    50 mins

    This rice dish is quick and easy and great to serve with Thai curry.

    13 people made this

    Serves: 4 

    • 250g cups raw jasmine rice
    • 375ml water
    • 375ml thick coconut milk
    • 2 teaspoons minced ginger
    • 2 teaspoons soya sauce
    • 1 lemongrass stalk, white inner bulb only, minced
    • 15 leaves fresh curry leaves, chopped
    • 15 leaves Thai basil, chopped

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

    1. Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soya sauce, lemongrass and curry leaves in a saucepan and stir.
    2. Bring to a 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)

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