Coconut Saffron Rice 😊. We would like to show you a description here but the site won't allow us. Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"?
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prescription of Coconut Saffron Rice 😊
- It's 14 oz of Longrain Rice.
- You need 1 can of Coconut Milk.
- You need 1 tsp of olive oil.
- You need 1/3 of of a pint chicken stock.
- You need of About 16-20 strands Saffron.
Coconut Saffron Rice 😊 instructions
- Add the oil to the bottom of a heavy bottom pan with a good lid.heat up on medium heat add the lid for 30 secounds..
- Next add the rice to toast on the bottom close lid leave for 1 minute lift the lid and add the strands of saffron and stir then close the lid and leave for 1 minute..
- Add the Coconut milk and it will bubble the rice just stir it in. Also add the chicken stock, salt + pepper stir to mix even then turn down to low (simmer with the lid on for 10-14 minutes do not disturb no stirring..
- Lift the lid and pour out the rice if some is stuck to the bottom or if its burned leave dont mix or it will spoil the taste. Mine had a little stuck to the pan but not burned..
- Serve with a coconut curried chicken or most curries. Or on its own..