Coconut Saffron Rice
Turning plain white rice into a fancy beautiful side dish is simple with the additions of a pinch of saffron and 1/2 cup coconut milk. The saffron gives a delicate flavor, and the coconut provides medium chain fatty acids and creaminess. This side dish is impressive to serve guests, though it doesn’t take any longer than cooking the rice with just water!
Here the rice is served with Ginger Beef Broccoli Stir Fry- recipe here. To time the two recipes, start heating the water/saffron for the rice at the same time you’re heating the pan for the stir fry. Then they’ll both be done at the same time, about 25 minutes later.
This recipe is a perfect addition to the Grain-Free Meal Plans if you have someone in your family who isn’t on GAPS, or are having guests over for dinner. If I have guests over that are used to eating more carbs than we normally eat, I make sure to include some extra easy starches, I am completely satisfied eating grain free, but I really don’t want to send guests home starving for something starchy!
Coconut Saffron Rice Recipe
1 cup filtered water (this is the water filter I use)
2/3 cup coconut milk, full fat (find coconut milk here)
5 strands Saffron (find saffron here)
1/4 teaspoon sea salt
3/4 cup white rice, not ‘minute’ or ‘quick cook’ (I use jasmine rice)
Bring water, salt, and saffron to a boil in a medium saucepan with a lid (I use this one). As you add the rice and coconut milk, cover and turn down to medium-low (continue to turn down slightly if it threatens to boil over, this is different on each stove). Cook, covered, without stirring for 20 minutes. Remove from heat and keep covered until you’re ready to serve.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.Pin It