Recipe: Fragrant Jasmine Rice (with lemon, garlic, basil, chile, and pineapple)

Fragrant Jasmine Rice
Source: Moosewood Restaurant Low-Fat Favorites
From: Judi M. Phelps
Serves 4 to 6

2 cups Jasmine rice
1 tsp canola or vegetable oil
2 tbsp lemongrass minced* or 2 tsp lemon peel; freshly grated
4 garlic cloves; minced or pressed
1 small fresh green chile; minced, seeds removed for a milder flavor
1/2 tsp salt
1 cup unsweetened crushed pineapple undrained
2 tbsp fresh basil; chopped
2 1/2 cups boiling water

*Peel off at least two layers of the tough outer leaves of the lemongrass and cut off the root ends and the tops. Mince only 3 or 4 inches of the tender lower stalk.

Place the rice in a colander or sieve, rinse with cool water, and set aside.

In a medium saucepan, preferably nonstick, warm the oil and add the lemongrass or lemon peel, garlic, chile, and salt. Cook on medium heat for 2 to 3 minutes, stirring frequently. Add the pineapple with its juice the basil, rice, and boiling water. Cover and bring to a boil, reduce the heat, and cook for 15 minutes. Remove from the heat and allow to sit for 5 minutes before serving.

Judi's Notes: This is great served with a vegetable curry or roasted vegetables.