Wow!!! I'll definitely be making this one again and again. :) It really bothers me when someone gives a recipe a rave review, then they say, "However, I substituted this, this and this..." and the list goes on for 5 more pages, lol. I DID make a substitution, but it was only to switch the amount of broth and coconut milk (I used 1 c. coconut milk and 3/4 c. broth). Thanks for a great recipe David!
This was good! :D
Awesome! I made this exactly as directed and the proportions are perfect. Thanks for this great recipe!
Turned out creamy and made the house smell wonderful! Used turmeric instead of saffron - was ok but I'm definitely going to go buy some saffron!
We used cream of coconut instead of coconut milk (accident!) and did everything else the same, and WOW was it ever incredible! We did it once before with coconut milk, and it was just okay...This was the hit of our dinner, and we will absolutely make this again! Thank you so much!
Excellent rice, easy to make in a hurry. I also added a stalk of lemongrass and simmered it with the rice for a little extra flavor. Thanks for posting. Will definitely make this again as an accompaniment to all homemade Thai meals.
We all loved this rice. It was so easy to prepare and the end result was just delicious. I used lite coconut milk, doubled the saffron (we love the flavor), and added a couple of whole cloves and a small cinnamon stick. I Served this with Chicken Korma. I'm so happy to have this recipe in my "5 Star Recipe" Cookbook. Next time I will try it with the coconut. Yum! Thanks you for sharing your wonderful recipe David. JT'sMom
Great recipe! After having coconut rice at our favourite restaurants, I decided to give this recipe a go. I cooked it in my rice cooker, so I will definitely not use the olive oil again but other than that it turned out beautfiul. I served it with Thai Beef Penang Curry.
Very tasty, nice texture, and made the whole apartment smell wonderful! The coconut flavor overwhelmed the saffron, however. Next time I'll probably omit the chicken broth and saffron, cook with the optional coconut, top with toasted coconut, and serve for dessert.
Easy, delish. I made it with light coconut milk, and substituted turmeric for saffron, still with excellent results. I served it with tandoori style chix breasts.