Ingredients
-
1
-
2
-
2
-
1/2
-
3
-
1
-
1
-
2
-
2
-
1/4
-
-
-
-
-
Directions
Thai-style Basil Rice, Wonderfully aromatic, this delicious rice is a wonderful addition to your dinner!, Doubled and made as directed except in Instant Pot. Only difference was, instead of simmering for 15-20 minutes, I cooked on low pressure for 4 minutes with 10 minute NPR and adjusted water quantity as needed. So good., This rice was a big hit at dinner. DH says it must go in rotation.:. used Thai basil, but no coconut. I didn’t have any unsweetened. I also didn’t have shallots or green onions – so used a vidalia onion, IBecause we primarily use brown rice, i precooked it in chicken broth and added it to the other ingredients. Yummy!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large, Heavy Saucepan, Melt the Butter and Oil Together Over Medium Heat. |
|
2
Done
|
Add the Shallots and Chopped Basil and Cook Until Shallots Are Slightly Soft, About 5 Minutes; Add Garlic and Green Onion and Saut Another 2 to Three Minutes. |
|
3
Done
|
Add the Uncooked Rice and Stir to Coat Well; Saut For 3 Minutes While Stirring. |
|
4
Done
|
Mix Together the Water and Chicken Bouillon and Stir Until Dissolved; Add Bouillon Liquid to Rice in Saucepan and Bring to a Boil. |
|
5
Done
|
If Using, Stir in Red Pepper and Coconut Flakes. |
|
6
Done
|
Cover Saucepan, Reduce Heat to Low, and Cook For 15 to 20 Minutes or Until the Liquid Is Absorbed and Rice Is to Preferred Texture. |
|
7
Done
|
Fluff With Fork, Serve, and Enjoy. |
|
8
Done
|
Makes 4 Servings. |
