Pat's notes: Very good rice. Was a great accompaniment to Chicken Wings (Thighs) with Curry-Yogurt Glaze. Had to tweak the rice a tad. Didn't have basmati rice on hand so I used jasmine which turned out to be a good choice. Didn't have coconut milk either so I put some coconut in a measuring cup, poured some milk over it, nuked ever so briefly just to warm it slightly to bring out the coconut milk flavor, strained the coconut out and wallah....in just minutes we had coconut milk...worked great. I may do that from now on when coconut milk is called for instead of buying can that I can never seem to use up.

1	cup	basmati rice (used jasmine)
2	tsp	vegetable oil
2	cloves	garlic, minced
2	tsp	fresh ginger, minced
1	cup	chicken stock
1/2	cup	coconut milk
2	tsp	basil, chopped
2	tsp	cilantro, chopped
2	tsp	mint, chopped

• Heat oil in medium saucepan. Saute garlic and ginger. Add rice and stir until well coated with oil. Add stock and coconut milk. Bring to a boil. Add remaining ingredients.
• Bake at 350°C for 15 minutes. Stir. Bake for 15 minutes more. Let set until ready to use, covered.

  Serves 6