Coconut And Saffron Creamy Rice Recipes

COCONUT SAFFRON RICE RECIPE

Steps:

• In a small bowl, soak saffron threads in warm wine for 5 minutes while you complete step 2.
• In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.
• Place the remaining ingredients in the pot with the rice and oil, taking care not to get caught in the napalm-like splattering that will inevitably happen. Gently stir ingredients, making sure that nothing sticks to the bottom while everything comes to a boil.
• Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice doesn't stick to bottom of pan and the sugar in the coconut milk doesn't burn.
• Allow to simmer *very* gently for 15-20 minutes, or until rice is tender. You do not want the coconut milk, which is high in sugar, to burn.
• Remove from heat and cover pot. Allow to sit for 5 minutes - it can actually sit like this for up to an hour. Fluff with a fork when you're ready to serve.
• Variation: while hot, mix rice with finely chopped carrots, mint, and mango, then chill in the refrigerator for a great whole grain summer salad.

THAI SAFFRON COCONUT RICE RECIPE

Steps:

• Place stock in a pot and set over high heat.
• Add the turmeric, saffron threads (if using), garlic, fish sauce, lemon juice , cumin, and chili. Stir well and bring to a boil.
• Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring liquid back to a gentle boil.
• When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).
• Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you're ready to eat. Rice will stay hot in this way for an hour or more (great if you're having company!).
• Before serving, fluff rice with a fork and taste-test for salt.
• If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice.
• Garnish with the green onion, and serve with a nice Thai Curry , Indian curry , or other dishes of your choice. For plain coconut rice, see my: Easy Coconut Rice Recipe.

COCONUT SAFFRON RICE

Steps:

• Over medium high heat combine oil, rice, salt, saffron, garlic and onion. Stirring constantly heat for 2-3 minutes then add toasted coconut. Stir another minute or until edges of rice begin to brown.
• Add chicken broth and coconut milk, being careful as it will sizzle like crazy! Stir bottom and sides of pot and reduce heat to low. Put a tightly fitting lid on and cook for approximately 15-20 minutes or until rice has absorbed all the liquid and is tender.

COCONUT AND SAFFRON CREAMY RICE

Steps:

• Place medium pot over low heat.
• Add saffron threads, cook 30 seconds till aromatic.
• Stir in water, increase heat to medium.
• Add coconut cream, rice, sugar and sultanas.
• Cook , stirring till mix comes to the boil.
• Reduce heat, simmer uncovered, stir occasionally for 20 minutes till rice is cooked and mixture is thick and creamy.
• Spoon into bowls and serve straight away.