Ingredients for Thai Style Basil Rice
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup finely chopped shallots
- 1/2 cup packed fresh basil leaves
- 2 cloves minced garlic
- 2 tablespoons chopped green onions
- 1 1/2 cups uncooked long-grain rice
- 2 1/4 cups water
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon red pepper flakes
- 2 tablespoons unsweetened coconut flakes
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How to Make Thai Style Basil Rice
- Melt 2 tablespoons of butter and 1 tablespoon of vegetable oil in a large, heavy-bottomed saucepan over medium heat.
- Add 1/2 cup finely chopped shallots and 1/2 cup packed fresh basil leaves. Cook until shallots are softened, about 5 minutes.
- Add 2 cloves minced garlic and 2 tablespoons chopped green onions. Sauté for another 2-3 minutes.
- Add 1 1/2 cups uncooked long-grain rice and stir to coat evenly with the oil and aromatics.
- Sauté the rice for 3 minutes, stirring constantly.
- In a separate bowl, whisk together 2 1/4 cups water and 1 chicken bouillon cube (or 1 teaspoon of bouillon powder) until the bouillon is completely dissolved.
- Pour the bouillon mixture into the saucepan with the rice. Bring to a boil.
- (Optional) Stir in 1/4 teaspoon red pepper flakes and 2 tablespoons of unsweetened coconut flakes.
- Cover the saucepan, reduce heat to low, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked to your desired texture. Do not lift the lid during cooking.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff the rice gently with a fork before serving. Serves 4.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
1g
Fat
21g
Carbs
13g