Thai Saffron Coconut Rice
This recipe for saffron rice cooks up rather quickly, making it a fantastic dish if you're in a rush - as long as you have a few cans of coconut milk in the cupboard for just such an occasion. It is also one of the uncommon foods that is both gluten-free and vegan by default, making it accessible to virtually everyone.
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.