An easy way to prepare rice to serve with many Thai and Indian dishes. While the
ingredients are simple the flavours work well together and appears in many restaurants
as their speciality rice.
Prep: 10 minutes
Cook: 15 minutes
200g jasmine or basmati rice
150ml coconut milk
1tbsp cumin seeds
pinch saffron strand
1 cinnamon stick
4 cardamon pods
Saffron Rice: Rinse the rice thoroughly until the water runs clear
or leave it to soak for 30 minutes and then rinse thoroughly.
Place the rice in a saucepan with coconut milk and water and stir in the cumin
seeds and saffron. Place the cardamon pods and cinnamon stick in the saucepan. Bring
the water to the boil, place a lid on the saucepan and reduce to a low simmer. Allow
it to cook for 8-10 minutes stirring regularly until all the liquid is absorbed and
the rice is tender. If the rice still needs more cooking add a little more liquid and
return to the heat for a few minutes.
To Serve: Remove the cardamom pods and cinnamon sticks from the
rice and serve.