Thai-style Basil Rice

• tablespoon olive oil↗1
• tablespoons butter↗2
• shallots, minced↗2
• cup chopped basil1⁄2
• cloves garlic, minced↗3
• green onion, chopped↗1
• cup long grain white rice↗1
• cups water↗2
• teaspoons chicken bouillon powder or 2 chicken bouillon cubes↗2
• teaspoon red pepper flakes, to taste (optional)↗1⁄4
• teaspoon unsweetened flaked coconut, to taste (optional)↗1

Step-by-step instructions

1. 1

   In a large, heavy saucepan, melt the butter and oil together over medium heat.

2. 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. 3

   Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.

4. 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. 5

   If using, stir in red pepper and coconut flakes.

6. 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. 7

   Fluff with fork, serve, and enjoy.

8. 8

   Makes 4 servings.