Coconut And Saffron Creamy Rice Recipes
COCONUT SAFFRON RICE RECIPE
This saffron rice recipe cooks up pretty quickly, making it a great dish if you're in a hurry - as long as you keep a few cans of coconut milk in the pantry for just such an occasion (and you do, too, right? Don't we all?). I've been known to eat an entire pot of this stuff to my head, foregoing all of the other goodness on my plate. Plus it's one of those rare dishes that gluten free AND vegan by default, so almost anyone can eat it.
Provided by Stephanie Stiavetti
Categories Side
Time 35m
Number Of Ingredients 10
Steps:
- In a small bowl, soak saffron threads in warm wine for 5 minutes while you complete step 2.
- In a large saucepan, heat peanut oil over a medium heat until it begins to shimmer, about 2 minutes. Stir in rice, mixing with a wooden spoon until all of the grains are coated with peanut oil. Fry for 1 minute, stirring constantly.
- Place the remaining ingredients in the pot with the rice and oil, taking care not to get caught in the napalm-like splattering that will inevitably happen. Gently stir ingredients, making sure that nothing sticks to the bottom while everything comes to a boil.
- Once liquid achieves a boil, reduce heat to low. Place lid on pot, slightly askew to allow some steam to escape. Stir occasionally to make sure rice doesn't stick to bottom of pan and the sugar in the coconut milk doesn't burn.
- Allow to simmer *very* gently for 15-20 minutes, or until rice is tender. You do not want the coconut milk, which is high in sugar, to burn.
- Remove from heat and cover pot. Allow to sit for 5 minutes - it can actually sit like this for up to an hour. Fluff with a fork when you're ready to serve.
- Variation: while hot, mix rice with finely chopped carrots, mint, and mango, then chill in the refrigerator for a great whole grain summer salad.
Nutrition Facts : Calories 289 kcal, Carbohydrate 35 g, Protein 5 g, Fat 15 g, SaturatedFat 11 g, Sodium 275 mg, Fiber 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
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
SPICED COCONUT RICE
A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.
Provided by Kari
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
- Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g
SAVORY COCONUT RICE
I love coconut rice, especially as a side for spicy grilled meats, but when I order it out, it's usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
- Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.
Nutrition Facts : Calories 535.1 calories, Carbohydrate 67.1 g, Fat 27.7 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 24.5 g, Sodium 500 mg, Sugar 5.4 g
COCONUT AND SAFFRON CREAMY RICE
Make and share this Coconut and Saffron Creamy Rice recipe from Food.com.
Provided by katew
Categories Dessert
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 231.2, Fat 0.2, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 54.8, Fiber 0.6, Sugar 26.6, Protein 2.6
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