Very good with poached fish. Creamy and aromatic. Adapted from Food.com
1 tablespoon olive oil
2 tablespoons butter
2 shallots, minced
1/2 cup chopped basil
3 cloves garlic, minced
1 green onions, chopped
1 cup long grain white rice
2 cups chicken broth
1/4 teaspoon red pepper flakes, to taste
1 teaspoon unsweetened flaked coconut, to taste
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. 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.