Best Coconut Saffron Rice Recipes

COCONUT SAFFRON RICE

Coconut Saffron Rice image

A delicious combination of coconut and saffron blended with jasmine rice. I have tried many recipes and finally came up with this myself and I love it! Be sure to use unsweetened coconut. If you can use a fresh coconut and grate it. If not, you can rinse the sugar off of sweetened and then toast.

Provided by cherylf

Categories Long Grain Rice

Time 26m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup jasmine rice
1 tablespoon grapeseed oil
1 teaspoon salt
6 -8 saffron threads
1 cup chicken broth
1 cup coconut milk
1/2 tablespoon finely chopped garlic
1 tablespoon chopped onion
1/4 cup toasted unsweetened coconut

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.

Nutrition Facts : Calories 449, Fat 26.3, SaturatedFat 20.2, Sodium 817.9, Carbohydrate 48.1, Fiber 5.3, Sugar 5.9, Protein 7.4

COCONUT SAFFRON RICE RECIPE

Coconut Saffron Rice Recipe image

This saffron rice recipe cooks up pretty quickly, making it a great dish if you're in a hurry - as long as you keep a few cans of coconut milk in the pantry for just such an occasion (and you do, too, right? Don't we all?). I've been known to eat an entire pot of this stuff to my head, foregoing all of the other goodness on my plate. Plus it's one of those rare dishes that gluten free AND vegan by default, so almost anyone can eat it.

Provided by Stephanie Stiavetti

Categories Side

Time 35m

Number Of Ingredients 10

Ingredients

1/4 teaspoon saffron threads
1 tablespoon Sauvignon Blanc (room temperature)
2 teaspoons peanut oil
2 cups uncooked white basmati rice
1 3/4 cup coconut milk
2 cups water
1 teaspoon sea salt
1 teaspoon agave nectar ((or 1/2 teaspoon of sugar))
1/2 teaspoon turmeric
1/4 teaspoon cumin

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.

Nutrition Facts : Calories 289 kcal, Carbohydrate 35 g, Protein 5 g, Fat 15 g, SaturatedFat 11 g, Sodium 275 mg, Fiber 1 g, UnsaturatedFat 2 g, ServingSize 1 serving