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
Prep: 2 minutes
Cook: 10 minutes
250g jasmine or basmati rice
100g desiccated coconut
pinch saffron strand
4 cardamom pods
CoconutSaffron 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, 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
To Serve: Remove the cardamom pods from the rice and serve.