Ingredients
Scale
- 2 cups jasmine rice
- 1 can (13.5 ounces) coconut milk
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 stalks lemongrass, finely chopped
- 1 teaspoon grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon cornstarch
- Fresh cilantro, for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir in the chopped lemongrass.
- Bring the mixture to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for an additional 10 minutes. Fluff the rice with a fork.
- Stir in the lime zest, lime juice, and cornstarch until well combined.
- Grease a 9×9-inch baking dish and spread the rice mixture evenly into the dish. Press down firmly to compact the rice.
- Cover with plastic wrap and refrigerate for at least 2 hours or until set.
- Once chilled, cut the rice into squares or rectangles.
- Heat a non-stick skillet over medium heat. Lightly pan-fry the rice cakes for about 3-4 minutes on each side until golden brown.
- Serve warm, garnished with fresh cilantro.
Notes
- For a spicier kick, add 1-2 finely chopped Thai bird chilies to the rice mixture before cooking.
- You can substitute the jasmine rice with sticky rice for a chewier texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 rice cake
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg