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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I had some leftover coconut milk after making a recent Indian dish and thought, What the heck; let's add some to the rice as it cooks! What came out is now a real favorite of mine! Ingredients:
1 cup basmati rice |
1 tablespoon olive oil |
1/8 teaspoon salt |
1 pinch saffron (about 5-6 threads) |
1 cup chicken broth |
3/4 cup coconut milk |
Directions:
1. In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage.
2. Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously!
3. Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. Put on the lid and cook for 13 minutes.
4. When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
5. Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
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