Ingredients

• 1 1/2 cups jasmine rice
• 1 1/2 cups water
• 1 1/2 cups thick coconut milk
• 2 teaspoons minced ginger
• 2 teaspoons soy sauce
• 1 plump lemongrass stalk, tender white inner bulb only, minced
• 15 leaves fresh curry leaves, chopped
• 15 leaves Thai basil, chopped

Instructions

1. 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.