Ingredients
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1 ½ cups jasmine rice
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1 ½ cups water
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1 ½ cups thick coconut milk
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2 teaspoons minced ginger
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2 teaspoons soy sauce
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1 plump lemongrass stalk, tender white inner bulb only, minced
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15 leaves fresh curry leaves, chopped
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15 leaves Thai basil, chopped
Directions
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Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.
