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
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
BAKED SAFFRON RICE PUDDING
This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.
Provided by 199949
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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 RICE
If you can only find regular coconut milk, buy 2 cans and use the thick cream that's floating at the top. The coconut cream will caramelize during cooking, leaving sweet brown flecks in the rice.
Provided by Andy Ricker
Categories Rice Side Vegetarian Low Cal Coconut Vegan Simmer Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Rinse rice in a large bowl with cool water until water runs clear. Drain rice.
- Combine rice, coconut cream, sugar, salt, and 2 cups water in a medium saucepan. Bring just to a boil, stirring to dissolve sugar, then cover and reduce heat to low. (Alternatively, cook rice in an electric rice steamer.) Cook until rice is tender and liquid is absorbed, 40-45 minutes. Fluff rice with a fork; cover and let sit for 20 minutes.
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Cuisine AsianTotal Time 35 minsCategory SideCalories 289 per serving
- 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.
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