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This Cambodian rice recipe transforms simple jasmine rice into a luxurious dish with fragrant coconut cream and aromatic spices. The secret lies in layering flavors—coconut milk, lemongrass, and kaffir lime leaves—creating a dish that's both comforting and sophisticated.
I developed this version after years of perfecting Cambodian home cooking techniques, ensuring every grain absorbs the rich, creamy essence.
The result is tender, fragrant jasmine rice infused with coconut cream, offering a delicate balance of sweetness and earthiness. Unlike plain rice, this version stays moist and flavorful, making it the perfect centerpiece for any Cambodian meal.
The spices—like cardamom and cinnamon—add warmth without overpowering, while the coconut milk gives it that signature velvety texture.
This dish pairs beautifully with grilled meats, fresh herbs, or a simple cucumber salad, creating a complete meal that feels both elegant and approachable. The process is straightforward: toast the spices, simmer the coconut milk, and let the rice absorb all the flavors as it cooks.
It’s a recipe that honors tradition while fitting seamlessly into modern cooking.
Whether you're serving it at a family gathering or enjoying a quiet dinner, this Cambodian-inspired rice will elevate your meal. The aroma alone will transport you to the streets of Phnom Penh, where it’s a staple in homes and restaurants alike. Ready to bring this dish to your table?
Ingredients for cambodian rice
Jasmine rice meets Cambodian spices and coconut cream for a fragrant, velvety dish that feels like a hug in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Jasmine Rice 🍚 | 1 ½ cups | Uncooked, long-grain preferred |
| Full-Fat Coconut Milk 🥥 | 13 ½ oz | Canned, no additives |
| Lemongrass 🌿 | 1 whole | Bruised stems only, organic preferred |
| Kaffir Lime Leaves 🍋 | 4 pieces | Fresh, stems removed |
| Cardamom Pods 🌶️ | 6 whole | Green pods, lightly crushed |
| Cinnamon Sticks 🍃 | 2 whole | Ceylon preferred, 2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Shallots 🧅 | 2 whole | Peeled, thinly sliced |
| Fish Sauce 🐟 | 1 tbsp | Red Boat preferred |
| Palm Sugar 🍯 | 2 tbsp | Granulated, or sub brown sugar |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Water 💧 | 2 ½ cups | Filtered preferred |
| Vegetable Oil 🫒 | 1 tbsp | Neutral flavor, high smoke point |
The coconut milk is non-negotiable here—Red Monkey or Thai Kitchen brands from the Asian aisle are my go-tos, but any full-fat canned version works. Look for cans with no additives or preservatives, and always shake before opening. Kaffir lime leaves? Asian markets carry them fresh, but if you can't find them, substitute lime zest plus a few drops of lime oil—it won't be identical, but it'll save the dish. The jasmine rice should be uncooked long-grain, not basmati or short-grain. I buy mine in bulk from World Market—cheaper and fresher than the grocery store.
No kaffir lime leaves? Double the lime zest and add 1/4 tsp lime extract—it's a lifesaver. Cardamom pods can be swapped for 1 tsp ground cardamom, but toasting whole pods first gives deeper flavor. The fish sauce is essential—Red Boat is the gold standard, but any reputable brand will work. Palm sugar? Trader Joe's carries it, or use dark brown sugar in a pinch. The shallots can be swapped for onions, but they add a more delicate sweetness. And if you're short on time, pre-minced garlic from a jar works—just rinse it well to remove excess salt.
This rice keeps 3-4 days in the fridge, but the flavor actually deepens overnight—perfect for meal prep. For longer storage, freeze portions in airtight containers for up to 3 months. When reheating, add a splash of water or coconut milk to restore moisture. I always make extra because it disappears fast—leftovers taste even better the next day once the flavors meld completely.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this trick—just toss the jasmine rice, coconut milk, and whole spices (cardamom, lemongrass) into one pot, let it simmer, and walk away. No fancy layers, no burning the bottom. That creamy coconut aroma alone makes the whole kitchen smell like a Cambodian street market.
- Fragrant Obsession: The moment I cracked open those kaffir lime leaves and crushed cardamom pods, I knew this wasn’t just rice—it was experience. The lime’s citrusy whisper and lemongrass’s grassy depth cut through the coconut’s richness like a perfect balance. Honestly, it’s the kind of flavor that makes you pause mid-bite.
- Weeknight to Weekend: This rice is my lazy Sunday lunch and my "I have no idea what to feed everyone" dinner. Pair it with grilled fish for a fancy vibe, or just serve it with scrambled eggs and a fried egg on top for a no-fuss breakfast. The coconut milk stretches to feed four, so it’s my budget-friendly hero.
- Leftovers That Lie: Between us—these leftovers disappear faster than I can say "second helping." The rice stays moist for days, and the cardamom’s warmth only gets better as it cools. I’ll make a big batch on Saturday, reheat portions for lunches, and still have enough to freeze for those "oh no, I forgot to meal prep" moments. No sad dry rice here.
Step-by-step instructions for Cambodian coconut jasmine rice
This fragrant fusion transforms simple jasmine rice into a luxurious Cambodian-inspired dish with rich coconut cream and aromatic spices.
Prepare the Aromatic Base
In a medium saucepan, heat the 1 tablespoon vegetable oil over medium heat until shimmering. Add the 2 whole shallots and 4 cloves garlic cloves, cooking for 3-4 minutes until the shallots soften and turn translucent. Here's the thing—don't let them brown or they'll add bitterness to your delicate rice.
Next, add the 6 whole cardamom pods and 2 whole cinnamon sticks, stirring for 1 minute until fragrant. Toss in the 1 whole lemongrass (bruised stems only) and 4 pieces kaffir lime leaves, letting them sizzle for 30 seconds to release their essential oils. This aromatic layer forms the flavor foundation—don't skip this step, as it's what makes this rice uniquely Cambodian.
Build the Coconut Cream Mixture
Pour in the 13.5 oz full-fat coconut milk, 2.5 cups water, 2 tablespoons palm sugar, and 1.5 teaspoons salt. Stir well to combine all ingredients thoroughly. Bring the mixture to a gentle simmer over medium-low heat, then reduce heat to low to maintain a steady simmer—not a rolling boil, which can cook the rice unevenly.
Let the coconut mixture simmer for 5 minutes to allow the spices to infuse fully. You'll notice the liquid develop a subtle golden hue and the aroma becomes more pronounced—this is when the flavors meld together. The coconut milk should be warm but not hot, as excessive heat can curdle it.
Add and Toast the Rice
Gently stir in the 1.5 cups jasmine rice, spreading it evenly through the liquid. Increase heat to medium and bring to a boil. Once boiling, reduce heat immediately to low and let the rice toast for 3 minutes without stirring. This initial toasting creates a delicate texture and prevents the rice from becoming mushy.
Here's where it gets crucial: the rice should be just barely covered by the liquid. If it looks too dry, add 1-2 tablespoons water—but don't overdo it. The goal is to maintain a 1:1.5 rice-to-liquid ratio for perfect texture. You'll know it's right when the rice grains are separated and the liquid is just about to absorb completely.
Simmer to Perfect Texture
Cover the saucepan tightly with a lid and reduce heat to lowest setting. Let the rice steam undisturbed for 15 minutes. The key here is patience—resist the urge to peek or stir, as this disrupts the even cooking process and can lead to uneven texture.
After 15 minutes, check the rice. It should be tender but still slightly firm to the bite. If there's still liquid remaining, cover and cook for another 5 minutes. The rice should be perfectly cooked with a slight bite in the center—this is what gives Cambodian rice its signature texture. If it's too firm, tent with foil and let it steam for another 5 minutes off the heat.
Rest and Finish with Fish Sauce
Once the rice is perfectly cooked, remove from heat and let it sit covered for 10 minutes. This resting period allows the steam to redistribute and the grains to plump up fully. The rice should be fragrant with notes of coconut, cardamom, and citrus from the kaffir lime leaves.
After resting, gently fold in the 1 tablespoon fish sauce using a wooden spoon. This final step adds depth and balances the sweetness of the coconut. The fish sauce should be distributed evenly—this is what transforms good rice into exceptional Cambodian rice. Serve immediately while still warm, garnished with any remaining kaffir lime leaves for presentation.
Pro Tips For Making Cambodian Rice
- Toast the Spices: Lightly brown the cardamom pods and lemongrass stalks in a dry pot for 30 seconds before adding coconut milk—it deepens their aroma without burning. I learned this the hard way after making rice that smelled like coconut milk and nothing else.
- Rinse Rice Twice: Swirl jasmine rice in cold water twice, then drain, to remove excess starch—this prevents gummy rice later. Skip this, and your coconut milk will turn into glue.
- Simmer, Don’t Boil: Keep the coconut milk mixture at a gentle simmer (tiny bubbles, not rolling) after adding rice, or the rice will absorb liquid unevenly. I used to rush it, and the result was always either dry or soggy.
- Bundle the Lemongrass: Tie the lemongrass stalks and kaffir lime leaves into a knot with kitchen twine—easier to remove later, and the flavors stay concentrated. Sounds weird, but it works: no more picking out leaves after cooking.
Creative variations of this dish
Spicy Cambodian Style
Add 1-2 tbsp Cambodian red curry paste (like Maesri) to the coconut milk mixture before simmering—this brings bold, spicy depth without overpowering the rice. I like to toast ½ tsp coriander seeds with the cardamom and cinnamon for extra warmth.
Finish with ½ cup fresh cilantro and a squeeze of lime for brightness. This version pairs perfectly with grilled pork or shrimp. 🌶️
Sweet Coconut Rice
Double the palm sugar to 4 tbsp and add 1 star anise pod while toasting the spices for a sweeter, dessert-like rice. This works beautifully as a side for curries or as a standalone dish with a drizzle of honey and toasted sesame seeds.
I’ve served this at brunch with fresh fruit—trust me, it’s a game-changer. 🍯
Herb-Infused Variation
Stir in ¼ cup chopped Thai basil or mint leaves during the final resting period for a fresh, herbal twist. This version is lighter and brighter, perfect for summer meals. Pair it with a cucumber salad or grilled lemongrass chicken for a refreshing Cambodian feast. 🌿
Vegetarian Adaptation
Replace the fish sauce with 1 tbsp soy sauce and add ½ tsp turmeric to the coconut milk for a vibrant, plant-based version. This works great with roasted vegetables or tofu. The turmeric adds color and earthiness, while the soy sauce keeps the umami balance. 💛
Regional Twist: Khnor Style
For a more rustic, rural Cambodian touch, use broken jasmine rice (like khnor) and add 1 tbsp fermented soybean paste (taek)** to the fish sauce step.
This gives the rice a funky, savory depth that’s traditional in rural areas. Serve with pickled vegetables for a true Cambodian country meal. 🗺️
Meal Prep Hack
Make a big batch and store it in the fridge for up to 4 days—the flavors only get better! Reheat with a splash of water or coconut milk to restore moisture.
I love prepping this on Sundays for quick weeknight meals. The coconut aroma fills the house, making it feel like a Cambodian feast every time. ✨
Nutrition facts
Frequently asked questions
Can I use regular white rice instead of jasmine rice?
Jasmine rice is ideal for this recipe because its delicate aroma and slightly sticky texture perfectly absorb the coconut and spices. However, if you must substitute, use long-grain white rice and reduce the water by 1/4 cup to prevent mushiness. Avoid basmati or short-grain rice—they won't achieve the same balance of tenderness and separation.
What if I can't find kaffir lime leaves?
No problem! Use lime zest (2 tbsp) + 1/4 tsp lime extract for a close substitute. For extra depth, add 1/2 tsp lime juice at the end. The flavor won't be identical, but it'll still taste amazing. If you're feeling adventurous, try 1/2 tsp dried lime peel (found in Asian markets) for a more authentic touch.
Can I make this recipe without coconut milk?
While coconut milk is traditional, you can substitute with 1 cup full-fat Greek yogurt + 1/2 cup water for a lighter version. For a dairy-free alternative, use 1 cup unsweetened almond milk + 1 tbsp coconut oil, though the texture will be less creamy. The dish will still be flavorful but lose its signature Cambodian richness.
Why does my rice turn out mushy?
Mushy rice usually happens from overcooking or too much liquid. Always maintain a 1:1.5 rice-to-liquid ratio and avoid peeking under the lid while cooking. If using a rice cooker, reduce the coconut milk mixture by 1/4 cup and cook on the "white rice" setting. For stovetop, check at 15 minutes—if it's not done, let it steam 5 more minutes off heat.
How do I serve this Cambodian rice?
This fragrant rice pairs beautifully with grilled meats like lemongrass pork or fish amok, but it's also delicious on its own. For a complete meal, serve with a simple cucumber salad, steamed greens, or pickled vegetables. In Cambodia, it's often eaten with hands—grab a small portion, dip it in sauce, and enjoy! The coconut aroma makes it perfect for both casual lunches and elegant dinners.