• 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

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.