Saffron Rice

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.

4-6 Portions
Prep: 10 minutes
Cook: 15 minutes  



  • 200g jasmine or basmati rice
  • 150ml coconut milk
  • 250ml water
  • 1tbsp cumin seeds
  • pinch saffron strand
  • 1 cinnamon stick
  • 4 cardamon pods


  1. Saffron Rice: Rinse the rice thoroughly until the water runs clear or leave it to soak for 30 minutes and then rinse thoroughly.
  2. 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.
  3. To Serve: Remove the cardamom pods and cinnamon sticks from the rice and serve.