If I could dream up the perfect fantasy rice dish, this would be it. We’re talking evocatively scented jasmine rice infused with a symphony of my favorite flavors: aromatic Thai basil, a kick of hot chile, creamy coconut, and the perfect crunch of roasted cashews. It’s a complete one-pan meal that’s both incredibly easy and endlessly customizable. Feel free to make it your own—a little diced baked tofu is a fantastic addition for a protein boost!
Ingredients
• Serves 4
• 2 tablespoons (30 ml) canola oil
• 4 scallions, minced
• 1 cup (110g) grated carrot
• 1 teaspoon (5g) fresh or bottled minced ginger
• ¼ to ½ teaspoon red pepper flakes, to taste
• 2 cups (475 ml) water
• 2 tablespoons (30 ml) tamari, plus more to taste
• 1½ cups (285g) jasmine rice
• 1 cup (145g) frozen baby peas, thawed
• ¼ cup (10g) firmly packed fresh Thai basil leaves
• 2 tablespoons (20g) roasted cashews, chopped
• 2 tablespoons (15g) shredded dried coconut, toasted
Instructions
1. Heat the oil in a large skillet or saucepan over medium heat. Add the minced scallions and grated carrot and cook, stirring occasionally, until softened, about 2-3 minutes.
2. Add the minced ginger and red pepper flakes and cook for 30 seconds more until fragrant. Stir in the water and tamari and bring the mixture to a boil.
3. Stir in the jasmine rice, decrease the heat to low, cover the skillet, and let it simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
4. A few minutes before the rice is finished cooking, stir in the thawed peas and fresh Thai basil leaves. Replace the cover and let them steam with the rice for the final 2-3 minutes.
5. Fluff the rice with a fork. Taste and adjust the seasonings, adding more red pepper flakes for heat or tamari for saltiness, if desired. Serve immediately, sprinkled generously with the roasted cashews and toasted coconut.
Nutritional Information
• (per serving, approximate)
• Calories: 465 kcal
• Protein: 10g
• Carbohydrates: 78g
• Fat: 12g
• Fiber: 6g
Pro Tips
• For a heartier meal, add 1 cup of diced baked tofu or pan-fried tempeh along with the scallions and carrots.
• If you can’t find Thai basil, regular sweet basil, fresh cilantro, or mint are all excellent and fragrant substitutes.
• To toast shredded coconut, spread it in a dry skillet over medium-low heat. Stir constantly for 2-3 minutes until golden and aromatic. Watch carefully as it burns quickly!
• For a richer, creamier rice, replace ½ cup (120 ml) of the water with full-fat canned coconut milk.
FAQ
Q: How can I add more protein to this Thai basil rice
A: This dish is perfect for adding plant-based protein. For a substantial boost, add one cup of diced baked tofu or pan-fried tempeh along with the scallions and carrots at the beginning of cooking. You could also stir in a cup of shelled edamame or chickpeas with the peas for an easy protein addition.
Q: Is this Thai basil coconut rice recipe vegan
A: Yes, this recipe is 100% vegan as written. All ingredients, including the canola oil, vegetables, tamari, and coconut, are plant-based. It’s a delicious and complete meal suitable for a vegan diet.
Q: What can I use if I can’t find Thai basil
A: If you can’t find Thai basil, you have several great options. Regular sweet Italian basil will work well, though it has a less pronounced anise flavor. For a different but equally delicious twist, you can substitute it with fresh cilantro or mint.
Q: How should I store and reheat leftovers
A: Store any leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a microwave-safe bowl with a splash of water to prevent it from drying out, and heat until warm. You can also gently reheat it in a skillet over low heat.
