Vegetarian Banana Leaf Wrapped Rice

Delight in the vibrant flavors of Southeast Asia with this Vegetarian Banana Leaf Wrapped Rice recipe—a beautiful fusion of fragrant jasmine rice, creamy coconut milk, and colorful vegetables like carrots, red bell peppers, and peas. Infused with ginger, garlic, soy sauce, and a splash of lime juice, this dish is then lovingly wrapped in banana leaves to lock in the aroma and steamed to perfection. The use of fresh banana leaves not only imparts a subtle earthy flavor but also elevates the presentation, making it a feast for both the palate and the eyes. Perfect as a main course or a show-stopping side dish, this recipe is vegan-friendly, gluten-free, and ideal for those craving an authentic taste of tropical cuisine. Serve the leafy bundles straight from the steamer for a warm, aromatic dining experience that’s sure to impress!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Jasmine rice
• 3 cups Water
• 1 cup Coconut milk
• 1 teaspoon Salt
• 1 medium, diced Carrot
• 1 medium, diced Red bell pepper
• 0.5 cup Frozen peas
• 1 inch, finely grated Ginger
• 2 cloves, minced Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 4 large sheets Banana leaves
• 0.25 cup, chopped Cilantro
• 1 tablespoon Chili sauce
• 2 tablespoons Vegetable oil

Directions

Step 1

Rinse the Jasmine rice under cold water until the water runs clear to remove excess starch.

Step 2

In a large pot, combine the rice with 3 cups of water, coconut milk, and salt. Bring to a boil over medium heat, then lower the heat to simmer. Cover and cook for about 15 minutes or until the rice is tender and liquid is absorbed. Set aside to cool slightly.

Step 3

While the rice is cooking, heat the vegetable oil in a skillet over medium heat. Sauté the ginger and garlic until fragrant, about 1 minute.

Step 4

Add the diced carrot, red bell pepper, and frozen peas to the skillet. Stir-fry for 5 minutes or until the vegetables are just tender.

Step 5

Stir in the soy sauce, lime juice, and chili sauce, mixing well to combine with the vegetables.

Step 6

Gently mix the cooked rice with the sautéed vegetable mixture in a large bowl. Stir in the chopped cilantro.

Step 7

Prepare banana leaves by passing them over a low flame to make them pliable and easy to work with, wiping them clean with a damp cloth.

Step 8

Place a large banana leaf on a clean surface. Spoon a quarter of the rice mixture into the center of the leaf.

Step 9

Fold the sides of the leaf over the rice, then fold the ends to form a secure package. Tie with a thin strip of banana leaf or kitchen twine to hold the packet together. Repeat with remaining leaves and rice mixture.

Step 10

Place the packets on a steamer rack in a pot and steam over boiling water for about 15 minutes to infuse the flavors.

Step 11

Remove from the steamer and let cool for a few minutes before serving. Serve directly in the banana leaf for an authentic presentation and enhanced aroma.

Nutrition Facts

Serving size	(2054g)

Amount per serving	% Daily Value*
Calories	927.9

Total Fat 28.6g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3822.6mg	0%
Total Carbohydrate 152.0g	0%
Dietary Fiber 10.8g	0%
Total Sugars 30.6g
Protein 19.0g	0%

Vitamin D 0IU	0%
Calcium 173.0mg	0%
Iron 3.2mg	0%
Potassium 1167.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 8.1%

Carbs: 64.6%