The first time I bruised a stalk of lemongrass for rice, the whole kitchen smelled like a warm citrus garden. I was trying to use up half a can of coconut milk from another recipe, and I did not want another Thai takeout copycat with fish sauce. I wanted something that felt like our weeknight bowls: soft rice, a protein I already had, crunchy veg, and a bright finish.
These Coconut Lemongrass Rice Bowls start with jasmine rice simmered in coconut milk with bruised lemongrass and ginger. Chickpeas get a quick skillet warm-up with cumin and chili, then everything lands in a bowl with cucumber, carrot, herbs, lime, and an optional spoon of coconut yogurt. It is vegetarian by default, easy to keep vegan, and ready in about 35 minutes once the rice is on.
Let’s build the bowls together. If you can simmer rice and toss a skillet of chickpeas, you can make this on a busy August night.
Why lemongrass belongs in a rice bowl
Lemongrass is more common in Southeast Asian cooking than in everyday Gujarati or Maharashtrian kitchens, but the flavor plays well with coconut milk the same way cardamom and ginger do in our sweets and dals: aromatic, clean, and a little floral. You do not need a long ingredient list. One stalk, smashed and simmered with the rice, is enough to perfume every grain.
I treat this as a global fusion bowl with Indian pantry habits. Cumin in the chickpeas, cilantro on top, lime at the end. If you already make our tandoori cauliflower quinoa bowl, this sits in the same dinner lane: grain base, spiced topping, cool crunch, bright finish.
Test note: Bruise the lemongrass hard (smash with the flat of a knife) and simmer the whole pieces in the rice, then pull them out before serving. The first batch I finely minced the tough outer stalk into the rice and we kept chewing fibrous bits. Whole bruised stalks give the perfume without the chew. For the look and a little extra citrus bite, fold in a spoon of finely chopped tender lemongrass heart and toasted coconut flakes after fluffing.
Why you’ll love this coconut lemongrass rice bowl
- Fragrant coconut rice without needing a Thai restaurant sauce kit
- Vegetarian weeknight bowl with chickpeas as the default protein
- Build-your-own toppings so kids can skip chili and adults can add paneer
- Gluten-free and easy to keep vegan
- Meal-prep friendly: cook rice and chickpeas ahead, assemble when hungry
Perfect for
- Weeknight dinners when you want something lighter than a heavy curry
- Lunchboxes with rice and chickpeas packed separate from raw veg
- Festival-week grain bowls next to lemon foxtail millet rice
- Using leftover coconut milk from a coconut chickpea curry so the can does not sit half-open in the fridge
- A cool dollop of coconut yogurt on top when you want extra creaminess
Coconut Lemongrass Rice Bowls
Equipment
- Medium saucepan with lid
- Wide skillet
- Fine-mesh strainer
Ingredients
For the coconut lemongrass rice
- 1 cup jasmine rice 185 g, rinsed until water runs mostly clear
- 1 cup full-fat coconut milk 240 ml, well shaken
- 1 cup water 240 ml
- 1 stalk lemongrass tough outer layer removed, smashed and cut into 3-inch pieces
- 3 thin slices fresh ginger
- 1/2 teaspoon salt
- 1 teaspoon oil or ghee optional, helps keep grains separate
- 2 tablespoons toasted coconut flakes optional, fold in after fluffing
- 1 tablespoon finely chopped tender lemongrass heart optional, fold in after fluffing
For the chickpeas
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds or 1/2 tsp mustard seeds
- 1 can chickpeas 15 oz / 425 g, drained and rinsed (about 1 1/2 cups cooked)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon Kashmiri chili powder or to taste
- 1/2 teaspoon salt or to taste
- 1 teaspoon lime juice
Bowl toppings
- 1 cup cucumber diced or ribboned
- 1 cup carrot grated or matchstick
- 1/4 cup red cabbage thinly shredded, optional, for color
- 1/4 cup cilantro chopped
- 2 tablespoons roasted peanuts or cashews roughly chopped
- lime wedges for serving
- 1 green chili thinly sliced, optional
Optional add-ins
- 1/2 cup paneer cubes pan-seared, for a non-vegan protein boost
- 1/4-1/2 cup coconut yogurt for serving
- 1 cup baby spinach or shredded lettuce under the rice, optional
Instructions
Cook the coconut lemongrass rice
- Rinse the jasmine rice under cold water until the water runs mostly clear. Drain well.
- In a medium saucepan, combine rice, coconut milk, water, smashed lemongrass pieces, ginger slices, salt, and optional oil. Stir once.
- Bring to a gentle boil over medium heat. Reduce to low, cover tightly, and simmer 15 to 18 minutes until the liquid is absorbed and the rice is tender.
- Turn off the heat. Rest covered for 8 to 10 minutes. Remove lemongrass and ginger. Fluff with a fork. Fold in optional toasted coconut flakes and finely chopped tender lemongrass heart.
Warm the chickpeas
- While the rice rests, heat oil in a wide skillet over medium. Add cumin seeds and let them sizzle 20 to 30 seconds.
- Add chickpeas, turmeric, Kashmiri chili, and salt. Toss 3 to 4 minutes until the chickpeas are hot and lightly coated. Finish with 1 teaspoon lime juice. Taste for salt and chili.
Build the bowls
- Divide the coconut lemongrass rice among bowls. Add a scoop of spiced chickpeas.
- Top with cucumber, carrot, optional cabbage, cilantro, and peanuts. Add paneer or coconut yogurt if using.
- Serve with lime wedges and optional green chili. Squeeze lime over the bowl right before eating so the herbs stay bright.
Notes
FAQs
Q1. Can I make this vegan?
Yes. The base recipe is vegan if you use oil (not ghee) and skip paneer. Coconut yogurt on top stays plant-based.
Q2. Can I use dried lemongrass or lemongrass paste?
Fresh is best. If you only have paste, start with 1 teaspoon in the cooking liquid and taste the finished rice before adding more. Dried stalks need a longer simmer and give a softer perfume.
Q3. What can I use instead of chickpeas?
Tofu cubes pan-seared until golden, leftover rajma, or pan-seared paneer all work. Keep the cumin-turmeric skillet method so the protein still tastes like part of the bowl.
Q4. My rice turned out gummy. What went wrong?
Usually the rice needed a longer rinse, or the lid came off mid-simmer. Rinse until the water clears, keep the lid on, and always rest before fluffing. Do not stir while it cooks.
Q5. Is this good for meal prep?
Yes. Pack rice and chickpeas together, and pack cucumber, carrot, herbs, and lime separately. Assemble at lunch so the veg stays crisp.
Q6. How do I store leftovers?
Store in the fridge up to 3 days in airtight containers. Reheat the rice gently with a spoon of water. Add a fresh squeeze of lime after reheating.
Closing
This coconut lemongrass rice bowl is the fragrant weeknight dinner I make when coconut milk is already open and I want something brighter than a plain dal-rice plate. It fits right into our August grain-bowl rotation next to lemon millet rice and other weeknight bowls, and a spoon of coconut yogurt on top makes it feel a little special without extra work.
If you try it, tell me: chickpeas, paneer, or tofu on your bowl, and did you go heavy on the lime? Leave a note below.
Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!
