Coconut Saffron Rice

A delicious combination of coconut and saffron blended with jasmine rice. I have tried many recipes and finally came up with this myself and I love it! Be sure to use unsweetened coconut. If you can use a fresh coconut and grate it. If not, you can rinse the sugar off of sweetened and then toast.

• Ready In: 26 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 1  cup  jasmine rice
• 1  tablespoon  grapeseed oil
• 1  teaspoon salt
• 6 -8  saffron threads
• 1  cup chicken broth
• 1  cup coconut milk
• 1⁄2 tablespoon  finely chopped garlic
• 1  tablespoon  chopped onion
• 1⁄4 cup  toasted unsweetened coconut

Directions

1. Over medium high heat combine oil, rice, salt, saffron, garlic and onion. Stirring constantly heat for 2-3 minutes then add toasted coconut. Stir another minute or until edges of rice begin to brown.
2. Add chicken broth and coconut milk, being careful as it will sizzle like crazy! Stir bottom and sides of pot and reduce heat to low. Put a tightly fitting lid on and cook for approximately 15-20 minutes or until rice has absorbed all the liquid and is tender.