4 tablespoons unsalted butter
1 large onion, chopped
1 cup basmati rice *
2 cloves of garlic, minced
1 cup chicken broth
1 cup coconut milk
3 tablespoons chopped parsley
1/4 cup diced waterchestnuts, drained
salt and pepper to taste
* Before cooking, soak rice in cold water for 3 minutes; strain and repeat the process to remove excess starch.
Melt butter in 2 quart saucepan. Add onions and saute until translucent. Add the rice and saute for 1 minute until coated with the butter and onions.
Add the garlic, chicken broth, coconut milk and salt and pepper. Bring to a boil , stirring. Reduce heat and simmer, covered for 20 minutes or until liquid is absorbed.
Remove from heat and let stand for 5 minutes. Uncover, fluff the rice, adjust seasonings and stir in parsley and waterchestnuts.