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Categories:Viewed: 35 - Published at: 2 years ago
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
Method
- 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.
- 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!
- 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.
- When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
- Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
