This tasty and simple Thai saffron coconut rice recipe will spice up your rice. You won’t ever make plain, boring rice again when you try this dish made with basmati rice, premium saffron threads, and stock.
If you are looking for another variation of rice recipe, you can also try our delicious Pineapple Thai Fried Rice recipe.
Jump To
What is Thai Saffron Coconut Rice?
Over the world, saffron rice is a popular food. India, Bangladesh, Pakistan, and other South Asian countries use it most frequently. Moreover, it can be found in Persian cuisine throughout the Middle East and even in other regions of Asia, such as Thai cuisine (where it is made with jasmine rice and mixed with fish sauce).
It is often cooked with white basmati rice and comes in both sweet and savory varieties.
What is Saffron?
The Crocus sativus flower is the source of the spice known as saffron. Saffron of high quality has an earthy, flowery flavor. Some people say it tastes a little sugary. Avoid cheap saffron if at all possible because it might have a harsh taste.
Tips and Variations
- Rinsing the rice makes the Thai saffron rice fluffy by removing excess starch from the surface.
- Steep the saffron in hot water before we begin cooking. This facilitates the saffron flavor evaporating from the threads and permeating the rice while it cooks.
- After cooking, allow the moisture in the pot to be distributed evenly and let the saffron rice rest.
- Put the rice in the refrigerator as soon as possible after it was cooked; if you leave it out too long, hazardous bacteria can grow because of the temperature.
- Keep for up to four days in an airtight container.
- Reheat to a sizzling temperature.
- Avoid reheating more than once.
- Rice with saffron freezes well. You can freeze it in freezer bags or meal-prep containers.
- Use vegetable stock and salt in place of the fish sauce if you want to make it vegetarian, but avoid using brown rice.
Ingredients
- vegetable oil
- jasmine rice
- vegetable broth
- coconut milk
- turmeric powder
- garlic
- curry powder
- saffron threads
- salt
Instructions
After getting all the ingredients, you can start adding oil to a heated pot and set it to medium heat. Sauté jasmine rice, turmeric powder, sliced garlic, curry powder, and saffron threads for around two minutes.
This time you can now pour the vegetable broth, coconut milk, and salt and mix it well. Now, you bring the mixture to a boil and reduce to a simmer and cover it for about 10 minutes.
You can slowly reduce the heat to low and continue cooking for another three minutes.
You are almost done, once you can see that that its perfectly cooked already remove from the heat and fluff the rice. Plate in serving bowls and serve immediately.
Frequently Asked Questions
Brown rice varieties like Jasmine and Basmati still have their germ and bran layers, so they give athletes a variety of vital nutrients like B vitamins, phosphorous for developing bones, and magnesium.
It depends on the kind of rice you’re cooking. The ratio for long-grain rice is 1 cup of rice to 2 cups of water. The ratio for short-grain rice is 1 cup of rice to 1.5 cups of water. Moreover, with basmati rice, the proportion is 1.25 cups of water for every cup of rice. So now you are aware of the rice secret.
Brown rice is a wholesome, nutritious food for diabetes. Brown rice’s fiber content has been proven to dramatically lower postprandial blood sugar levels in overweight and type 2 diabetic individuals.
Thai Saffron Coconut Rice
Ingredients
- 2 tablespoon vegetable oil
- 2 cups uncooked jasmine rice
- 2 1⁄2 cups vegetable broth
- 1⁄2 cup coconut milk
- 1⁄4 teaspoon turmeric powder
- 1 piece garlic clove sliced
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon saffron threads
- 1⁄2 teaspoon salt
Instructions
- Add oil to a heated pot over medium heat.
- Saute jasmine rice, turmeric powder, sliced garlic, curry powder, and saffron threads for 2minutes.
- Pour vegetable broth, coconut milk, and salt; mix well.
- Bring the mixture to a boil and reduce to a simmered and covered for 10 minutes.
- Reduce the heat to low and continue cooking for another 3 minutes.
- Remove from the heat and fluff the rice.
- Serve immediately.
