Thai Coconut Saffron Rice

If you like coconut rice, try this delicious Thai coconut saffron rice. Instead of choosing between saffron rice and coconut rice, I've combined the two recipes into one. The result is a beautiful golden rice that tastes great and is great to serve company or take to a dinner party or potluck. And it's easy to make.

Ingredients

2 cups white Jasmine or Basmati rice
2 cups coconut milk
1 3/4 cups chicken or vegetable stock
2 1/2 Tbsp. dry shredded coconut, unsweetened (baking type)
1/4 to 1/2 tsp. saffron threads
optional: if you don't have saffron, use 1 tsp. turmeric
1 clove garlic, minced
1 Tbsp. soy sauce
1 Tbsp. lemon juice
1 tsp. ground cumin
1/4 to 1/2 tsp. dried crushed chili
2 green onions OR a few chives, sliced (for garnish)

Directions

Place stock in a pot and set over high heat. Add the saffron threads, turmeric (if using), garlic, soy 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 boiling, reduce heat to low and cover pot with tightly fitted 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 soy sauce or a sprinkling of salt. If too salty, add another squeeze of lemon juice.
Garnish with the green onion. ENJOY!

More Info

Servings / Yield: 4
Prep Time: 5   /   Total Time: 25
Category: Side Dish
Keywords: Unspecified