Cambodian Rice Recipe: Fragrant Jasmine and Coconut Rice With Lemongrass Twist

This Cambodian rice recipe brings the aromatic heart of Southeast Asia to your kitchen with a fragrant blend of jasmine, coconut, and lemongrass. 🌿 The dish centers on Bai Sach Chrouk, Cambodia's beloved breakfast staple—tender grilled pork, fluffy coconut rice, and crisp pickled vegetables that balance rich flavors.

I've perfected this version to capture the essence of Phnom Penh street food, where every bite tells a story of tradition and simplicity.

The secret lies in the rice itself—a delicate balance of jasmine grains, coconut milk, and lemongrass that infuses the dish with a subtle floral aroma and creamy texture. While the rice simmers gently, the pork is marinated in a tangy tamarind and garlic paste before grilling to perfect medium-rare tenderness.

This isn't just rice; it's a complete meal where every component plays a role in harmony.

What makes this recipe special is its authenticity without compromise. The coconut rice absorbs the lemongrass's citrusy notes while staying light, while the grilled pork delivers smoky, savory depth.

Served with quick-pickled cucumbers and a fried egg, it becomes a symphony of textures and flavors—crisp, creamy, tender, and tangy all at once.

Perfect for weekend brunches or weeknight dinners, this dish transports you to Cambodia's bustling markets with every bite. The method is straightforward, but the result is restaurant-quality. Let's bring this Cambodian classic to your table.

Ingredients for cambodian rice

Jasmine rice, coconut milk, and lemongrass create the fragrant base for Cambodia's iconic breakfast dish.

The jasmine rice is the heart of this dish—look for Thai or Cambodian brands at Asian markets for that extra floral aroma. Costco or Trader Joe's usually carry good options if you're short on time. Coconut milk can be tricky; avoid the 'light' versions—full-fat is essential for that creamy texture. Fresh lemongrass is non-negotiable here. Most Asian grocery stores sell it pre-bruised, which saves you the hassle of pounding it yourself. If you can't find it, frozen works too—just thaw and pat dry before using. The pork loin should be thinly sliced against the grain—ask your butcher to do this if they won't slice it for you.

No tamarind paste? Lime juice plus a pinch of sugar gets you close, though it won't have that exact funky depth. Fish sauce is the umami bomb—Red Boat is the gold standard, but any reputable brand works. Running out of palm sugar? Brown sugar or honey (if not vegan) will work in a pinch, though the flavor will be slightly different. For the cucumbers, English cucumbers are ideal, but Persian or regular cucumbers sliced thinly will do. The eggs should be fresh from the fridge—room temperature eggs fry up nicer, but cold ones work fine if you're impatient. Want to skip the pork? Chicken thighs work beautifully here—they stay juicy during grilling.

The rice keeps for 3 days in the fridge, though it's best fresh. Store it in an airtight container with a damp paper towel to keep it from drying out. The pork marinade can be made a day ahead—it actually gets better as the flavors meld. For the cucumber pickles, they're ready in 30 minutes but taste even better if left to sit overnight. The fried eggs keep for 2 days in the fridge if you're making this ahead, but honestly, they're best served fresh alongside the hot rice. Freeze the rice in portions—it reheats beautifully with a splash of water.

Step-by-step instructions for fragrant Cambodian coconut rice

Aromatic, creamy, and infused with lemongrass—this isn't your average rice dish.

In a medium saucepan, combine the 13.5 oz coconut milk, 1 whole bruised lemongrass stalk, and 4 cloves minced garlic. Bring to a gentle simmer over medium heat—you should see tiny bubbles forming at the edges but no vigorous boiling. Let it steep for 10 minutes, stirring occasionally, until the mixture smells intensely fragrant and the lemongrass releases its citrusy aroma.

This infusion is the soul of your rice—don't rush it. The lemongrass needs time to break down and impart its signature brightness. Strain out the lemongrass and garlic (save them for another dish if you're feeling fancy), then return the infused coconut milk to the pot and set aside. The milk should now have a pale golden hue and smell like a Cambodian market.

While the coconut milk infuses, rinse the 1.5 cups jasmine rice under cold water until the water runs clear—this removes excess starch that would make your rice gummy. Drain well in a fine-mesh strainer, then transfer to a dry skillet over medium heat. Toast the rice for 3-4 minutes, stirring constantly, until it's fragrant and just beginning to turn translucent at the edges. You're looking for nutty aroma, not browned bits.

This toasting step transforms bland rice into something complex. The heat activates the rice's natural oils, giving your dish that signature Cambodian aroma. As soon as you smell that toasty fragrance, immediately transfer the rice to a bowl and set aside.

In the same skillet (no need to clean it—the toasted rice bits add flavor), pour in the infused coconut milk. Bring to a gentle simmer over medium-low heat, then add the toasted rice along with 1.5 tsp salt and 0.5 tsp black pepper. Stir once to distribute everything evenly, then cover tightly with a lid. Reduce heat to low and cook for 18-20 minutes, checking occasionally to ensure no water evaporates completely.

Here's the thing—this rice needs patience. The coconut milk should be fully absorbed, and the grains should be tender but still slightly firm to the tooth. If you peek and see dry spots, add 1-2 tablespoons hot water through the lid's crack. When the rice is done, turn off the heat and let it steam, covered, for 5 minutes—this resting period ensures even cooking and prevents mushy grains.

While the rice cooks, prepare the pork by combining 1 lb thinly sliced boneless pork loin, 2 tbsp tamarind paste, 1.5 tbsp fish sauce, and 2 tbsp palm sugar in a bowl. Mix well until the pork is evenly coated. Heat 2 tbsp vegetable oil in a clean skillet over high heat until shimmering. Add the pork in a single layer and sear for 2-3 minutes per side until deeply browned and cooked through.

Don't overcrowd the pan—the pork needs space to develop that beautiful caramelized crust. The tamarind adds a bright tang that cuts through the richness of the coconut milk, while the fish sauce and sugar create a perfect balance of salty and sweet. Remove the pork and let it rest on a plate while you finish the dish.

In the same skillet (cleaned of pork bits), fry the 2 large eggs sunny-side up in 1 tbsp reserved vegetable oil over medium heat until the whites are set and yolks are still runny. While the eggs cook, slice the 1 whole cucumber into half-moons and juice the 1 whole lime. Fluff the coconut rice gently with a fork, then divide among plates.

Top each serving with a fried egg, several slices of grilled pork, cucumber slices, and a squeeze of lime juice. The contrast of creamy rice, crispy pork, runny yolks, and cool cucumber is pure Cambodian comfort food magic. Serve immediately while everything is at its peak—this dish tastes best fresh from the stove!

Regional styles of this recipe

Phnom Penh Street Style

This is the version you'll find at breakfast stalls across Cambodia's capital, where Bai Sach Chrouk reigns supreme. The key difference? Extra crispy pork achieved by grilling the slices twice—first over charcoal for smoky depth, then quickly seared in a hot pan.

Locals add 1 tsp grated kaffir lime zest to the rice for that extra zing, and serve it with pickled mustard greens instead of cucumbers. 🌿

Northern Kampong Cham

Up north, they take their rice even more seriously. The Kampong Cham style uses partially cooked rice (pre-soaked for 4 hours) to create a stickier texture that clings to the pork.