Although I don't really eat a lot of rice, my husband love this recipe! I always have a little bit, but usually substitute steamed and mashed cauliflower for starches (rice, potatoes etc) for suppers.
Coconut & Saffron Rice
Enough for about 3 servings
2 cups light coconut milk
1 cup dry rice (any kind will do, if you use brown or wild rice you may need to add a bit of water)
1 pinch saffron threads, mulched so they are in tiny pieces (you can do this easily in the palm of your hand)
1 tbsp unsweetened coconut flakes
15-20 oven roasted cashew nuts; chopped
1) Rinse rice under lukewarm water until the water runs clear. (I usually measure out 1 c, put it in the pot and the fill it up 3 or 4 times and stir and dump the water)
2) Add 2 cups light coconut milk to rice in pot. Cover and turn element to high. Watch closely. As soon as the pot starts to boil turn the element down to low and add in the saffron threads. . Let the rice simmer at a low boil until all of the liquid is gone. Once the liquid is gone, test the rice for texture. If using brown or wile rice (or your rice seems a bit crunchier that you would like) add 1/4 to 1/2 cup of water or chicken stock. Let the rice cook a bit longer until it has the desired texture.
3) While your rice is cooking, take unsalted uncooked cashews and put on a cookie sheet. It is very important that they are unsalted. Cook at 400 degrees for 5-10 minutes. Watch them VERY closely. As soon as they start to darken it is time to take them out. (It is very easy to over cook the nuts, so watching them is very important). Once the nuts are out of the over, dice them using either a large knife or you can put them in a ziploc bag and use a rolling pin.
4) Once the rice is done, add the roasted cashews. Stir to incorporate the nuts.
5) To serve sprinkle the unsweetened coconut (you can toast this too with the cashews if you desire) on top of the rice.
Coconut & Saffron Rice
Enough for about 3 servings
2 cups light coconut milk
1 cup dry rice (any kind will do, if you use brown or wild rice you may need to add a bit of water)
1 pinch saffron threads, mulched so they are in tiny pieces (you can do this easily in the palm of your hand)
1 tbsp unsweetened coconut flakes
15-20 oven roasted cashew nuts; chopped
1) Rinse rice under lukewarm water until the water runs clear. (I usually measure out 1 c, put it in the pot and the fill it up 3 or 4 times and stir and dump the water)
2) Add 2 cups light coconut milk to rice in pot. Cover and turn element to high. Watch closely. As soon as the pot starts to boil turn the element down to low and add in the saffron threads. . Let the rice simmer at a low boil until all of the liquid is gone. Once the liquid is gone, test the rice for texture. If using brown or wile rice (or your rice seems a bit crunchier that you would like) add 1/4 to 1/2 cup of water or chicken stock. Let the rice cook a bit longer until it has the desired texture.
3) While your rice is cooking, take unsalted uncooked cashews and put on a cookie sheet. It is very important that they are unsalted. Cook at 400 degrees for 5-10 minutes. Watch them VERY closely. As soon as they start to darken it is time to take them out. (It is very easy to over cook the nuts, so watching them is very important). Once the nuts are out of the over, dice them using either a large knife or you can put them in a ziploc bag and use a rolling pin.
4) Once the rice is done, add the roasted cashews. Stir to incorporate the nuts.
5) To serve sprinkle the unsweetened coconut (you can toast this too with the cashews if you desire) on top of the rice.
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