Some meals are about so much more than just the food. They’re about people, memories, and the stories that gather around the table—while we make new ones. This was one of those meals.
We were hosting a casual cousin gathering, and I knew from the start that lumpia had to be on the menu. It’s a beloved family favorite that connects us to shared time in childhood. My uncle—my cousins’ dad—spent time in the Philippines while in the military and came home with a taste for those crispy, golden little rolls. My aunt learned to make them from a Filipino neighbor, and when they moved just a few doors down from us during my beachy Texas Gulf Coast childhood and teenage years, lumpia became a regular part of our lives. It’s a great hand-held dish, and all of us kids learned how to make it. But somehow, it had been years since I’d put lumpia on my table. It was time: lumpia was my appetizer course.
But lumpia is rich and filling, and I wanted to make sure the rest of the meal didn’t weigh us down. So I balanced it out with a lighter main course: our plank-grilled salmon (you can find the recipe here)—which is simple, smoky, and deeply flavorful. To round out the plate, I added my fruit salad slaw (here), which brings color, crunch, and a tropical brightness that just sings next to the salmon.
Still, something was missing. We needed a starch to complete the plate, but I knew it had to be light, zesty, and herbaceous—nothing heavy or creamy (because: lumpia appetizer). That’s where this Citrus-Herb Jasmine Rice came in. It started as a simple rice dish, but as usual, I couldn’t resist doing a Glover Gardens treatmentt: a splash of wine, a hit of lime, some lemon-infused olive oil, and a handful of herbs from the garden.
The result? A side dish that sparkled. It held its own but didn’t compete. It added brightness without upstaging the slaw. It played beautifully with the salmon.
And it was a good thing I didn’t go heavy on the starchy side! We all had about one too many lumpia during the appetizer course—sitting together on the patio by the pool, catching up, laughing, remembering. Each bite was like eating a memory: crispy, savory, and so tied to our shared past that every morsel felt like a reunion. I only snapped one quick photo before they disappeared (because of course, they disappeared), but I’ll be sharing the recipe soon—along with a few tips from my lumpia-making apprenticeship. Sometimes the best dishes vanish before you can stage them, and that’s how you know they’re the real deal.
Citrus-Herb Jasmine Rice Recipe
This citrusy-herbaceous rice is the ideal supporting player for grilled fish, tropical slaws, or anything rich and savory. A splash of white wine and a finishing drizzle of olive oil give it elegance, while the fresh herbs and lime bring it firmly into sunny territory.
Ingredients
- 1 cup jasmine rice, rinsed
- 1¼ cups water
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio work beautifully)
- ½ tsp kosher salt
- 1 tbsp lemon-infused olive oil (or another flavored oil, or a good-quality extra virgin olive oil)
- Zest of 1 lime
- Juice of 1 whole lime
- 1 tbsp additional olive oil (same as above, for finishing)
- ⅓ cup finely chopped fresh herbs, such as cilantro, mint, and basil, plus a few extra sprigs for garnishing
- Optional: lime wedges to serve alongside the rice
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs mostly clear. This removes excess starch and helps keep the rice light and fluffy.
- In a medium saucepan, combine the rinsed rice with 1¼ cups water, ½ cup dry white wine, ½ tsp kosher salt, and 1 tbsp olive oil (lemon-infused or otherwise). Stir to combine.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let the rice sit, covered, for 5 minutes to finish steaming.
- Fluff the rice with a fork, then stir in the zest of 1 lime, the juice of 1 whole lime, and 1 more tablespoon of olive oil.
- Gently fold in ⅓ cup of finely chopped herbs. I used a mix of cilantro, mint, and basil, but feel free to use whatever fresh herbs are on hand or in your garden. If you want a little heat, add a pinch of red pepper flakes or a few slivers of fresh jalapeño or serraño peppers.
- Taste and adjust seasoning.
- Garnish as desired and serve warm, room temp, or even cold—it works at any temperature.
Note: To rinse rice, place it in a bowl or pot, cover it with cold water, and gently swirl it around with your hand. The water will turn milky white as the starch is released. Drain the rice using a colander, refill, and repeat the process until the water runs mostly clear.
Wine Pairing Notes
This meal—crisp lumpia, grilled salmon, fruit slaw, and citrus-herb rice—calls for something clean, lively, and balanced. These wines do the trick:
- Dry Riesling – Lively acidity and stone fruit to complement the lumpia and slaw
- Sauvignon Blanc – Zippy citrus and herbaceous notes mirror the lime and fresh herbs
- Albariño – Soft, round, and just a little floral—ideal with grilled seafood
- Dry Rosé – Bright, refreshing, and versatile (my cousins brought a fab bottle from the Texas Hill Country and it was wonderful with the meal)
- If you prefer reds, a chilled Pinot Noir or a light Beaujolais works well.
Join Me in the Kitchen
This is a really simple dish to make! Just cook the rice and enhance it afterward with the add-ins.
Let me know if you try this one—or give it your own twist! I’d love to hear how it fits into your story.
© 2025, Glover Gardens
Looks yummy. 👍🏻
Thank you!