Basil Rice is a phenomenal dish where Basil is the Star. There's just a feel good and pleasant vibe after eating this dish. It's easy too, with a Rice Cooker. Just combine, set and forget. It pairs really well as a side with anything Tomato Based. This Basil Rice recipe is especially good with Poulet Au Vinaigre or Chicken in Vinegar.
Servings: 4 portions
Equipment
- 1 Rice Cooker
- 1 Fine Sieve
- 1 Sauce Pot
Ingredients
- 1 C Basmati Rice - or other Long Grain
- 1 C Water - or more, up to an extra 1/2 C, see notes
- 1 Cube Maggi Chicken Bouillon
- 1/3 C Fresh Basil - chopped or use 3 Tbl dried Basil
- 3 Cloves Garlic - minced or fine chopped
- 1 Onion - sliced or diced
- 1 Tomato - diced
- 1 Tbl Olive Oil & Lemon Juice - each
- 1 tsp Sea Salt
- Chili Flakes or Aleppo Pepper - to Taste
Instructions
- Wash and strain the Rice to place into a Rice Cooker.
- Place the water, fat, and bouillon cube into a pot and heat over max heat. Use a fork to help press the bouillon cube down so that it completely dissolves. Mix well and empty into the rice cooker with the rice.
- Add remaining ingredients into the rice cooker. Mix well and set on the basic white rice setting.
- Fluff the Rice and mix around to evenly distribute. Adjust the seasoning if needed and serve.
Notes
The texture of the rice depends on how much water is added. Generally a ratio of 1:1 Water to Rice is pretty good and creates a firm rice that is separated and no exterior break down of the rice. For a softer rice, add a bit more water, about 1/4 C — 1/2 C more.