Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sunflower oil or vegetable oil
  • 1 onion (, diced)
  • pinch Morton Coarse Kosher Salt
  • 2 garlic cloves (, minced)
  • 1/4 to 1/2 teaspoon ground ginger
  • 1 thai chili (, dried and chopped, OR toasted and chopped)
  • 2-1/2 cups water
  • Morton Coarse Kosher Salt and fresh ground pepper (, to taste)
  • 1 cup Jasmine Rice
  • 1 whole lemon (, juiced)
  • 1/4 cup chopped toasted unsalted peanuts
  • 4 basil leaves (, cut into thin ribbons)
  • 1/4 cup chopped fresh cilantro

Instruction

  • Heat oil in a heavy bottomed pan or pot with a fitted lid.
  • Add onions and season with pinch of kosher salt; cook for 2 minutes, or until translucent.
  • Stir in garlic and ground ginger; cook for 20 seconds or until fragrant.
  • Stir in chopped chili and add water; season with salt and pepper and bring to a boil.
  • Add the rice, stir once, and bring to a boil again.
  • Cover with a lid and reduce heat to a simmer; continue to simmer for 20 minutes.
  • Remove from heat and let rest for 10 minutes with the lid still on.
  • Remove lid and stir in lemon juice.
  • Garnish with prepared peanuts, basil, and cilantro.
  • Serve.