A delightful twist on a classic Thai-inspired rice dish, combining aromatic herbs and a hint of coconut for a flavorful experience.
Heat the olive oil and butter in a large saucepan over medium heat.
Using a combination of oil and butter prevents the butter from burning while adding flavor.
Add the chopped shallots and basil to the pan and sauté until the shallots are softened.
Stir frequently to avoid burning the shallots and to evenly cook them.
Stir in the minced garlic and green onions, cooking for an additional 2 minutes.
Adding garlic later prevents it from burning and becoming bitter.
Add the rice to the pan and stir to coat it with the oil and butter mixture.
Coating the rice helps toasting it slightly, which enhances its flavor.
Pour in the water and stir in the chicken bouillon powder until dissolved. Bring to a boil.
Ensure the bouillon is fully dissolved for even seasoning.
Reduce the heat to low, cover the pan, and let the rice cook for 15 minutes.
Avoid lifting the lid during cooking to maintain steam and ensure even cooking.
Once the rice is cooked, fluff it with a fork and stir in the red pepper flakes and coconut flakes.
Fluffing the rice with a fork prevents it from becoming mushy.
Serve the rice warm and enjoy.
Garnish with additional fresh basil for a vibrant presentation.
Continua nella nostra app per un'esperienza migliore
