Posting this recipe specially for Manali as requested.....
Ingredients
1 Cup White or Brown Jasmine Rice
2 Cups Lite Coconut milk (use the same measure as the rice)
1 Tbsp Olive oil
1/2 medium onion finely chopped
1 Tbsp finely grated fresh ginger
15 - 20 Thai Basil leaves
salt to taste (I don't add any salt to mine)
Recipe
Heat the olive oil in a non-stick medium pot on medium heat. Add onion and grated ginger and let soften for about 2 minutes. Add Thai basil leaves and stir. Rinse the rice in a strainer and add to the pot. Stir well to coat the grains of rice thoroughly. Toast the rice for about a minute. Add the coconut milk and salt if using and stir. When rice begins to boil, lower heat to a simmer and cover. Cook white rice for about 20 minutes and brown rice for about 45 minutes. Turn off heat and let stand for 5 minutes. Open and fluff with a fork to serve.
Note: With the brown rice, I open the pot and stir the rice and liquid about 2 - 3 times during the cooking process. I find this allows the grains to stay separated and not yield a sticky rice.
Note: Thai Basil leaves can be difficult to find so I grow my own. Regular Italian basil doesn't quite substiture well. Instead I suggest cilantro as an alternative, but don't add the cilantro until after the coconut milk and add it in as whole stems so you can remove before serving. Garnish with fresh cilantro if desired.
