Have you ever gone to a Thai or Indian restaurant and been asked to choose between coconut and saffron rice? Well, here I've combined the two into one simple and delicious recipe (I'm not the first to do this, by the way - I saw it done in Thailand). The result is a beautiful rice that tastes wonderful and is great to serve company or take to a dinner party or potluck. And this coconut rice is easy to make - you don't need a rice cooker. Just put everything in a pot on the stove and you'll have beautiful coconut rice in just 20 minutes.
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients:
- SERVES 4
- 2 cups rice
- 2 cups coconut milk
- 1+3/4 cups water
- 1 tsp. salt
- 1+1/2 tsp. sugar
- 3/4 tsp. turmeric
- a little canola or other cooking oil
- optional: saffron threads (1/4 to 1/2 tsp.)
Preparation:
For plain coconut rice, see my: Easy Coconut Rice Recipe.
- Rub a little cooking oil over the bottom of a regular-size pot (note that you will also need a tight-fitting lid).
- Now place all other ingredients in the pot (rice, coconut milk, water, salt, sugar, turmeric, and saffron threads, if using).
- Using a fork, stir to dissolve the sugar and turmeric. Any lumps of coconut milk will dissolve once you turn on the heat.
- Turn heat on high. Continue stirring occasionally to prevent the rice from stick to the bottom of the pot while you bring the liquid to a boil.
- When the liquid comes to a gentle bubbling boil, reduce heat to medium-low (I use 2.5 on my dial).
- Place lid askew on the pot, allowing some of the steam to escape.
- Simmer the rice in this way for 15-20 minutes, or until all (or most) of the liquid has been absorbed by the rice (use a fork to pull rice aside and check down to the bottom of the pot).
- When all or most of the liquid is gone, place lid on tight and turn off the heat. Allow to sit for at least 5 minutes (on the burner), or until you're ready to eat. Note that the rice will keep warm in this way for up to 2 hours.
- Fluff rice with chopsticks or a fork, and ENJOY!
