Fragrant Lemongrass Rice with Lemongrass & Ginger Infused Olive Oil Blend

Steamed jasmine rice, tender scallions, golden garlic, and a final squeeze of lime come together in a bright, aromatic bowl that feels calm but full of flavor. A drizzle of Lemongrass & Ginger Infused Olive Oil Blend layers lemongrass, ginger, and olive oil richness into the rice so each forkful tastes vivid, fragrant, and balanced. It is an easy fit for weeknight dinners, meal prep, or a table that needs a fresh side with a little personality.

Garden Infuzions

Fragrant Lemongrass Rice with Lemongrass & Ginger Infused Olive Oil Blend

Fragrant rice with bright lemongrass, fresh ginger, garlic, and scallions turns simple steamed rice into a lively side dish with a clean, aromatic finish.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 4 servings

Course: Dinner, Side Dish

Cuisine: Asian, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 cups jasmine rice
• 2 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 tablespoon olive oil
• 2 cups water
• 1/2 cup coconut milk
• 1 teaspoon kosher salt
• 2 cloves garlic minced
• 1 tablespoon fresh ginger finely grated
• 2 stalks lemongrass bruised and tied in a knot
• 3 scallions thinly sliced
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• 1 tablespoon chopped fresh cilantro

Equipment

• 1 medium saucepan with lid
• 1 fine mesh strainer for rinsing rice
• 1 Wooden spoon for stirring
• 1 set Measuring cups for rice and liquid
• 1 set Measuring spoons for oil, salt, and citrus
• 1 Fork for fluffing the finished rice

Method

 

Instructions

1. Rinse the jasmine rice under cool water until the water runs mostly clear, then drain well.
2. Warm the Lemongrass & Ginger Infused Olive Oil Blend and the olive oil in a medium saucepan over medium heat.
3. Add the garlic and ginger, then stir for 30 seconds until fragrant without browning.
4. Add the rice and stir for 1 minute to coat the grains in the oil and aromatics.
5. Pour in the water, coconut milk, salt, and bruised lemongrass stalks, then bring the pot to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
7. Remove the pot from the heat and let it rest, covered, for 5 minutes.
8. Discard the lemongrass stalks, fluff the rice with a fork, then fold in the scallions, lime juice, lime zest, and cilantro.
9. Taste and adjust the salt if needed, then serve warm.

Notes

Bruise the lemongrass well so it gives the rice a clear herbal-citrus aroma while cooking. If you want a richer bowl, stir in an extra teaspoon of the featured blend right before serving.

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Recipe Tips

Rinse the rice until the water runs mostly clear so the grains cook up fluffy instead of gummy. Keep the heat low once the rice is covered, and let it rest before fluffing so the texture stays light.

Serving Suggestions

Serve this rice beside grilled shrimp, roasted vegetables, teriyaki salmon, or seared tofu. It also works well as a base for bowls with cucumber, avocado, and quick pickled vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in the microwave or in a skillet over low heat, then fluff again before serving.

Variations

Fold in thawed peas, chopped cilantro, or toasted sesame seeds for a different finish. For a brighter version, add lime zest at the end or swap the scallions for finely chopped chives.

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