It’s winter and I’m always jonesing for something hot and comforting.
Basmati rice is loaded with good stuff: it contains all eight essential amino acids, folic acid, is low in fat, and has a low to medium glycemic index, meaning the energy is released at a more steady rate. It also contains iron, fiber, and has zero cholesterol.
Basmati rice is a favorite of mine because it’s quick to cook and has a creamy texture. Plus, it doesn’t stick as much as other kinds of rice.
What you’ll need:
>> Basmati rice (white or brown)
>> Veggie broth
>> Favorite herbs (your choice/experiment)
>> Avocado oil
>> Earth Balance or Smart Balance
>> Coconut milk
Full prep/cook time: ~ 20 minutes
Below I use measurements for one person. Please adjust according to the number of diners.
In a pot, get a the rice going with the veggie broth. Add a little salt. I usually do 1/3 cup if it is just myself. With the veggie broth, I do a five to one ratio, but it depends on how firm or soft you prefer your rice. Stir when appropriate.
Chop up the onion and garlic. Use your judgement on how much or little onion and garlic you want based on taste. I usually do about 1/2 cup of chopped onion and a clove of garlic when I am cooking for myself. Adjust how much depending on the amount of rice.
In a saucepan, sauté the onions and garlic with some salt and the avocado oil. Cook until the onions are clear.
When the rice is cooked the way you like it, add in the sautéed onions and garlic with 1/2 teaspoon of the Earth Balance or Smart Balance and 1/2 teaspoon of coconut milk. Add more of those to make it even creamier, depending on taste. Add more salt if needed.
Stir it all up, add in any of your favorite herbs (or no herbs) and enjoy!
The rice should almost melt in your mouth.
This is perfect with a sweet potato and a small salad.