Ingredients
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1 tablespoon olive oil
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2 tablespoons butter
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2 shallots, minced
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1/2 cup chopped basil
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3 cloves garlic, minced
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2 cups water
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2 teaspoons chicken bouillon powder or 2 chicken bouillon cubes
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1/4 teaspoon red pepper flakes, to taste
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1 green onion, chopped
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1 teaspoon unsweetened flaked coconut, to taste
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1 cup long grain white rice
Instructions
- In a large, heavy saucepan, melt the butter and oil together over medium heat.
- 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.
- Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring.
- Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil.
- If using, stir in red pepper and coconut flakes.
- 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.
- Fluff with fork, serve, and enjoy.
- Makes 4 servings.