Thai Basil Coconut Rice - joe-possum/recipes GitHub Wiki
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- Serve with Thai Basil Shrimp
Ingredients
- 1 13.5-ounce can unsweetened coconut milk
- 2 cups fresh basil leaves
- 1 jalapeño pepper, seeded and chopped
- 1 tsp Kosher salt
- 1 tablespoon unsalted butter
- 4 scallions, thinly sliced (white and green parts separated)
- 6 oz jasmine rice
Procedure
Puree the coconut milk, 2 cups basil, and jalapeño in a blender, about 30 seconds. (Do not over-blend or the coconut milk might separate.) Set aside.
Melt the butter in a medium saucepan over medium-high heat.
Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes.
Add the rice, the coconut milk-basil puree and salt.
Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking.
Reduce the heat to low. Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes.
Remove from the heat and keep covered.
Fluff the rice with a fork, stir in the scallion greens.