Golden Coconut Jasmine Rice Recipe

About this recipe

A fragrant and creamy jasmine rice dish infused with coconut milk and saffron, perfect for a gluten-free dinner. This recipe is ideal for those seeking a simple yet flavorful solution to elevate their meal.

Ingredients

• 100 g Sambar Onion Peeled
• 400 ml Klf Coconad Coconut Milk
• 250 ml Coco Mama Coconut Milk
• 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 g Curio Lifestyle Kashmir Saffron Mongra (Pure Threads)
• 1 ltr Oreal Canola Oil (From The House Of Pansari)
• 50 g On1Y Onion Powder

Instructions

1. 1. Heat 1 tablespoon of canola oil in a medium pot over medium-high heat. Add 1 cup of jasmine rice, 1 teaspoon of salt, and 6-8 threads of saffron. Stir constantly for 2-3 minutes until the rice is lightly toasted.
2. 2. Add 1 tablespoon of finely chopped onion and 1 cup of shredded toasted coconut to the pot. Stir for another minute until the mixture is aromatic and the edges of the rice begin to brown.
3. 3. Carefully pour in 1 cup of water and 200 ml of coconut milk. Stir well, scraping the bottom and sides of the pot to prevent sticking.
4. 4. Reduce the heat to low and cover the pot with a tightly fitting lid. Let the rice cook for 15-20 minutes, or until all the liquid is absorbed and the rice is tender.
5. 5. Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.