Side Dish: Thailand – ข้าวหอมมะลิ ▶ Khao Hom Mali (Jasmine Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (270 g) jasmine rice, rinsed until water runs clear
1 cup (240 ml) unsweetened coconut milk
1 1 / 4 cups (300 ml) water
1 stalk lemongrass, trimmed and bruised
1-inch (2.54 cm) piece fresh ginger, thinly sliced
1 tsp (5 ml) ground turmeric (or 2 tsp (10 ml) freshly grated turmeric)
2 kaffir lime leaves or 1 strip lime peel (optional)
1 tbsp (15 ml) neutral oil
3 / 4–1 tsp (3.75 to 5 ml) fine salt, to taste
2 tbsp (30 ml) crispy fried shallots, for garnish
Lime wedges, for serving (optional)

Show original ingredient measurements

1 1 / 2 cups (270 g) jasmine rice, rinsed until water runs clear
1 cup (240 ml) unsweetened coconut milk
1 1 / 4 cups (300 ml) water
1 stalk lemongrass, trimmed and bruised
1-inch piece fresh ginger, thinly sliced
1 tsp ground turmeric (or 2 tsp freshly grated turmeric)
2 kaffir lime leaves or 1 strip lime peel (optional)
1 tbsp neutral oil
3 / 4–1 tsp fine salt, to taste
2 tbsp crispy fried shallots, for garnish
Lime wedges, for serving (optional)

Instructions

Heat the oil in a medium saucepan over medium heat. Add lemongrass and ginger; sauté 1 minute until fragrant.
Stir in the rinsed rice and turmeric; cook 1 minute, coating the grains evenly.
Add coconut milk, water, salt, and kaffir lime leaves (if using). Bring to a gentle simmer, stir once, then cover.
Reduce heat to low and cook 12–15 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and rest, covered, 10 minutes. Discard lemongrass, ginger, and lime leaves.
Fluff with a fork, garnish with fried shallots, and serve hot with lime wedges alongside.