Coconut And Saffron Creamy Rice Food

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.

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 SAFFRON ICE CREAM

Steps:

• In a medium-sized saucepan, bring all the ingredients to a boil.
• Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.
• Once chilled, freeze in your ice cream maker according to the manufacturer's directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.

SHAKI KHEER CREAMY RICE PUDDING WITH A COCONUT TWIST

Steps:

• Soak the rice in cold water 30 minutes & rinse.
• Measure the sweetened condensed milk and stir in the saffron. Set aside.
• Boil the rice and coconut milk together, then simmer, stirring from time to time, until the rice is tender (about 15 minutes).
• Add the condensed milk and saffron to the rice and coconut milk. Turn off heat.
• Can be served warm and garnished with golden raisins or sliced almonds.
• Served cool can be topped with Redi Whip.

BAKED SAFFRON RICE PUDDING

Steps:

• Preheat oven to 350°F.
• Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
• As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
• Remove from heat, and stir in the sugar, coconut and nuts.
• Beat in the egg, single cream and butter.
• Transfer to an ovenproof dish.
• Sprinkle with nutmeg if desired.
• Bake for 20-30 minutes until set or lightly golden.
• Garnish with chopped nuts or dribbled with additional cream.
• Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.

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.