THAI SAFFRON COCONUT RICE RECIPE
If you like coconut rice, try this delicious Thai coconut saffron rice recipe. This uses both saffron rice and coconut rice combined in one recipe.
Provided by Darlene Schmidt
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 488 kcal, Carbohydrate 28 g, Cholesterol 56 mg, Fiber 1 g, Protein 20 g, SaturatedFat 26 g, Sodium 429 mg, Sugar 1 g, Fat 34 g, ServingSize Serves 4, UnsaturatedFat 0 g
THAI COCONUT RICE
Creamy coconut combined with a little bite from red pepper flakes and ginger, create a delicious rice dish to accompany a wide range of entrees.
Provided by Geema
Categories Long Grain Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
- Stir well to combine.
- Cook over medium high heat, stirring until mixture comes to a low boil.
- Immediately reduce heat to low.
- Cover and cook for about 18 minutes.
- Fluff with a fork.
- The cover, and let sit for 5 more minutes.
- Garnish the finished rice with the candied ginger and the sliced almonds.
Nutrition Facts : Calories 369.6, Fat 22.5, SaturatedFat 19, Sodium 307.4, Carbohydrate 39.2, Fiber 1.7, Sugar 1, Protein 5.7
EASY SAFFRON RICE
Steps:
- Gather the ingredients.
- Pour the stock into a medium-sized pot with a tight-fitting lid. Place the pot on the stove over high heat.
- While the stock is coming to a boil, add the turmeric, saffron, chile (if using), and a squeeze of lemon or lime juice. Stir well.
- Add the rice plus 1 1/2 tablespoons fish sauce (or 1/4 teaspoon salt) and stir. Bring to a boil.
- Reduce the heat to low and cover tightly with a lid. Cook 12 to 15 minutes, or until liquid has been absorbed by the rice. (Insert a fork or knife straight down into the pot and push the rice aside. If you see liquid, it still needs more time to cook.)
- When most of the liquid is gone, turn off the heat and place the lid on tightly. Allow the pot to remain on the burner for another 5 to 10 minutes, or until you're ready to eat. The residual heat inside the pot will finish steaming the rice. The rice will stay warm in this way for 1 hour or more.
- Before serving, remove the lid and fluff rice with chopsticks or a fork. Taste test for salt, adding 1/2 tablespoon more fish sauce or a little more salt if needed (the amount will depend on the saltiness of your stock). If the rice tastes too salty, add another squeeze of lemon juice.
Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Cholesterol 3 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, Sodium 504 mg, Sugar 2 g, Fat 1 g, ServingSize 4 servings, UnsaturatedFat 0 g
COCONUT SAFFRON RICE
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
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
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