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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (198g) Recipe makes 4 servings |
||
| Calories 265 | ||
| Calories from Fat 86 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 4.2g | 21% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 233mg | 9% | |
| Potassium 135mg | 3% | |
| Total Carbohydrate 40.1g | 13% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 0.4g | ||
| Protein 4.1g | 8% | |
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Thai-style Basil Rice
By: Julesong
May 18, 2002
Wonderfully aromatic, this delicious rice is a wonderful addition to your dinner!
SERVES 4
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 shallots, minced
- 1/2 cup chopped basil
- 3 cloves garlic, minced
- 1 green onion, chopped
- 1 cup long grain white rice
- 2 cups water
- 2 teaspoons chicken bouillon powder or 2 chicken bouillon cubes
- 1/4 teaspoon red pepper flakes, to taste (optional)
- 1 teaspoon unsweetened flaked coconut, to taste (optional)
Directions
1
In a large, heavy saucepan, melt the butter and oil together over medium heat.2
Add the shallots and chopped basil and cook until shallots are slightly soft, about 5 minutes; add garlic and green onion and sauté another 2 to three minutes.3
Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.4
Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil.5
If using, stir in red pepper and coconut flakes.6
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
Fluff with fork, serve, and enjoy.8
Makes 4 servings.
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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Rice > White rice
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: jane49423
On Aug 22, 2008
I love this rice. I sauteed everything and then cooked it in my rice cooker. Lots of basil this year and always looking for recipes. Didn't use coconut.
From: 'lil cooker
On Mar 7, 2008
This was a wonderful recipe. The basil adds great flavor. I did not have shallots, and I used about 1/3 of a yellow onion instead of a green onion. I will have to try "as is" next time, but I trust that it would be even better! Thanks for a tasty side dish 
From: Buckeye Karen
On Jun 13, 2007
One of the best rice dishes I've had in ages. Did not use the red pepper or coconut, and substituted yellow onions & their greens from my garden for the shallots/green onions. Stuffed this rice into grilled peppers, and it made a perfect side dish to our chicken satay.
From: Beck D
On May 8, 2005
This was really fantastic! I didn't put in the pepper flakes as I was serving this with some very hot beef but followed the rest of the recipe to the letter (using Thai basil of course)! Once it started sticking a bit to the bottom of my evil saucepan I removed from the heat and just let it sit for 5 minutes to finish absorbing the liquid. Thanks for a great recipe which will certainly be used again!
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