Ingredients
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1
-
1
-
1/8
-
1
-
1
-
3/4
-
-
-
-
-
-
-
-
-
Directions
Coconut Rice,I had some leftover coconut milk after making a recent Indian dish and thought, “What the heck; let’s add some to the rice as it cooks!” What came out is now a real favorite of mine!,This was good! :D,Wow!!! I’ll definitely be making this one again and again. 🙂 It really bothers me when someone gives a recipe a rave review, then they say, “However, I substituted this, this and this…” and the list goes on for 5 more pages, lol. I DID make a substitution, but it was only to switch the amount of broth and coconut milk (used 1 c. coconut milk and 3/4 c. broth). Thanks for a great recipe David!
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Steps
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1
Done
|
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. |
|
2
Done
|
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! |
|
3
Done
|
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. |
|
4
Done
|
When 13 Minutes Are Up, Turn Off the Heat and Let the Covered Rice Sit For 5 Minutes. |
|
5
Done
|
Remove the Lid and Fluff With a Fork Before Serving With Any Asian, Polynesian, or Indian Dish. |
