Thai-style Basil Rice

"Wonderfully aromatic, this delicious rice is a wonderful addition to your dinner!"
photo by mMadness97 photo by mMadness97
photo by mMadness97
Ready In:




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

Questions & Replies

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  1. This is a terrific recipe. I used chicken broth instead of water and omitted the chicken cubes. I also omitted the coconut because we do not care for it in our rice. This recipe is excellent, nothing left to save for the next day!
  2. Made this for lunch today, threw everything in my microwave rice cooker. Yumm! Simple, easy and subtle taste. Will be making this again.
  3. i cooked my rice beforehand and added the rest of the ingredients afterwards minus the coconut - I used a combo of basmati and jasmine rice - excellent dish
  4. Doubled and made as directed except in Instant Pot. Only difference was, instead of simmering for 15-20 minutes, I cooked on low pressure for 4 minutes with 10 minute NPR (and adjusted water quantity as needed). So good.
  5. This rice was a big hit at dinner. DH says it must go in rotation.:). I used Thai basil, but no coconut. (I didn't have any unsweetened). I also didn't have shallots or green onions - so I used a vidalia onion, IBecause we primarily use brown rice, i precooked it in chicken broth and added it to the other ingredients. Yummy!


  1. This rice is great - I used regular yellow onion instead of shallots, and added more red pepper flakes to intensify the heat, and husband loved it! Maybe add a pinch of turmeric also for a bit of yellow coloring next time I make it to see how that works out.
  2. I made this with tarragon instead of basil, and it was a hit! With this change, I used slightly less than the 1/2 cup the recipe called for to balance out the flavor, but I will definately make this again. This a flexible recipe and I will alter it as needed with different herbs to work as a side dish.
  3. This was a wonderful recipe. The basil adds great flavor. I did not have shallots, and I used about 1/3 of a yellow onion instead of a green onion. I will have to try "as is" next time, but I trust that it would be even better! Thanks for a tasty side dish :)
  4. One of the best rice dishes I've had in ages. Did not use the red pepper or coconut, and substituted yellow onions & their greens from my garden for the shallots/green onions. Stuffed this rice into grilled peppers, and it made a perfect side dish to our chicken satay.
  5. This is a terrific recipe. I used chicken broth instead of water and omitted the chicken cubes. I also omitted the coconut because we do not care for it in our rice. This recipe is excellent, nothing left to save for the next day!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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