Lemongrass & lime Thai rice

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Preparation info

  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in

Pimp My Rice: Over 100 inspirational rice recipes from around the world

Pimp My Rice

By Nisha Katona

Published 2017

  • About

I like to use brown rice in this light, fragrant dish – the shrill lemongrass and lime sit well on the wholesome depth of the heavier grain, which makes a lovely contrast with all kinds of main courses.


  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 1 lemongrass stalk, just the lower tender portion, finely chopped
  • grated zest of 2 limes
  • tsp coriander seeds
  • 250 g/9 oz/1⅓ cups long-grain brown rice, soaked for 2 hours, rinsed and drained
  • 625 ml/21½ fl oz/2⅔ cups vegetable stock
  • 4 tbsp chopped coriander/cilantro leaves
  • 1 lime, cut into wedges


Heat the oil in a saucepan and add the onion, lemongrass, lime zest and coriander seeds and fry gently over a low heat for 3 minutes.

Now add the drained rice and toss in the oil for 2 minutes. Pour the stock over the top and bring the pan to the boil, stirring occasionally.

Turn the heat to very low and cover the pan. Cook for 30 minutes until the rice is soft and the liquid absorbed fully. Turn off the heat and leave, tightly covered, for 10 minutes.

Before serving, fork the chopped coriander/cilantro through the rice and serve with lime wedges.

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