Coconut and Saffron Rice

This aromatic rice makes a tasty accompaniment to many Asian dishes. Most recipes call for coconut milk or creamed coconut but in this recipe I use desiccated coconut for a nice change.

6 Portions
Prep: 2 minutes
Cook: 10 minutes



  • 250g jasmine or basmati rice
  • 100g desiccated coconut
  • 500ml water
  • pinch saffron strand
  • 4 cardamom pods


  1. Coconut 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, pour over the water and stir in the desiccated coconut, saffron and cardamom pods. 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 from the rice and serve.