Coconut Rice – a delicious recipe with basmati rice, olive oil, salt, saffron, chicken broth, coconut milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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
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
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
When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes.
5
Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
327
kcal
Calories
8
g
Fat
39
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup basmati rice, 1 tablespoon olive oil, 1/8 teaspoon salt, 1 pinch saffron (about 5-6 threads), and more.
Yes, Coconut Rice falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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