Coconut and Saffron Creamy Rice

READY IN: 35mins
Recipe by katew

A wheat free dessert.

Top Review by UmmBinat

Nice creamy. DD (toddler) liked this a lot. I used real Iranian saffron which is the best! It gave it a creamy yellow colour and light fragrance and taste. I did change the proportions a little and used a bit more coconut milk instead and used somewhat less hot water. I used white Indian Basmati rice that usually takes only 10 minutes to cook. I cut down the sugar a little but I would use just about the same amount next time as it almost wasn't sweet enough. I used Iranian raisins which were yellow since I didn't have the type of sultanas that I believe this recipe calls for. I would like to make this again for DH, DD and myself!! Made for RECIPE SWAP #48 - January 2011.

Ingredients Nutrition


  1. Place medium pot over low heat.
  2. Add saffron threads, cook 30 seconds till aromatic.
  3. Stir in water, increase heat to medium.
  4. Add coconut cream, rice, sugar and sultanas.
  5. Cook , stirring till mix comes to the boil.
  6. Reduce heat, simmer uncovered, stir occasionally for 20 minutes till rice is cooked and mixture is thick and creamy.
  7. Spoon into bowls and serve straight away.

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