This garlic-basil rice is totally out-of-this world! It
is vitally important to the taste that you use very good whole leaf dried
basil. This is the perfect side dish for our
Thai Shrimp with Asparagus.
Preparation Time: 40 minutes Serving Size: 6
- 1 cup Jasmine rice
- 2 cups low-sodium chicken stock (or homemade)
- 1/3 cup dried whole leaf basil, loosely packed
- 8 cloves garlic, chopped
|
- 2 tablespoons fish sauce
- 2 teaspoons Kikkoman soy sauce
- 1/4 teaspoon red pepper flakes
|
|
| Click on picture for more images.
|
Combine all ingredients in a medium saucepan. Crush dried
whole-leaf basil when adding to the pot. Cover the pot and turn
heat to medium-high. Cook undisturbed for 4 minutes. Turn heat
down to medium-low and continue cooking undisturbed for 11 more
minutes. At the end of the 15 total minutes, lift the lid and
fluff the rice with a fork. If you notice water standing at
the bottom of the pot, immediately turn the heat back on the
low/medium-low for five more until water is absorbed. After
fluffing with the fork, let rice stand at least 15 minutes before
serving. An excellent side dish for our
Thai Shrimp with Asparagus.
|
|