Best 6 Coconut Saffron 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.

SAFFRON RICE

Steps:

• Heat 3 tablespoons butter in a large saucepan over medium-high heat. Add 1 finely chopped onion and cook, stirring, until softened, 4 minutes. Stir in 2 cups basmati rice, 2 teaspoons kosher salt and 1/2 teaspoon saffron threads. Add 1 1/2 cups each water and low-sodium chicken broth. Bring to a simmer, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, 15 minutes. Let sit, covered, 5 minutes, then fluff with a fork. Stir in 1/4 cup chopped cilantro and 2 sliced scallions.

COCONUT SAFFRON RICE

Steps:

• Add 1.5 tablespoons olive oil to heavy bottom pan with a good lid. Add rice and toast for about a minute on medium heat. Add saffron threads and toast another minute til the rice and saffron become fragrant but not browning. Add the coconut milk, rice will boil up, stir together and turn heat up to high. Add the chicken stock to the can off coconut milk and stir around to get out every last drop of coconut, add to the rice. Stir, add salt and bring to a boil. Stir one more time, cover and reduce heat to low. Allow to cook undisturbed for 12-14 minutes. Fluff with fork being sure to get the rice from the bottom. if the rice at the bottom is already burning just leave it, it will be a sacrificial layer to keep the rest of the rice moist, dont mix this rice in. add salt and pepper to taste, turn off the heat and cover til ready to serve.

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.

SAVORY COCONUT RICE

Steps:

• Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
• Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.