About this recipe:Jasmine rice is cooked in coconut milk that is flavoured with fresh ginger, lemongrass, curry leaves and fresh basil. You can usually find fresh curry leaves and Thai basil in Asian supermarkets.
300g jasmine rice
350ml coconut milk
2 teaspoons minced root ginger
2 teaspoons soy sauce
1 tablespoon minced lemongrass
15 fresh curry leaves, chopped
15 Thai basil leaves, chopped
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Method Prep:20min › Cook:30min › Ready in:50min
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 the 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.