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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large, heavy saucepan, melt the butter and oil together over medium heat. | 2. 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. | 3. Add the uncooked rice and stir to coat well; sauté for 3 minutes while stirring. | 4. Mix together the water and chicken bouillon and stir until dissolved; add bouillon liquid to rice in saucepan and bring to a boil. | 5. If using, stir in red pepper and coconut flakes. | 6. 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. | 7. Fluff with fork, serve, and enjoy. | 8. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
shallot	2		minced	230.4	53.76	8.0	0.32
basil	1/2	cup	chopped	2.76	0.318	0.37799999999999995	0.0768
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
green onion	1		chopped	19.17	4.0754	0.6887	0.3337
grain white rice	1	cup		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
chicken bouillon powder	2	teaspoons		-	-	-	-
red pepper flake	1/4	teaspoon		-	-	-	-
coconut	1	teaspoon	unsweetened flaked	5.9	0.2538	0.0555	0.5582

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.