lunch · festive · radha-ashtami · no-onion-no-garlic
Kesar Coconut Rice
Basmati toasted in oil, then simmered in coconut milk with saffron, turmeric and a little cumin until each grain is golden and fragrant. Coat the rice in oil before any liquid goes in so the grains stay separate. Simmer with the lid slightly open and stir now and then — coconut milk catches on the bottom of the pan quickly.
Cook along · 7 steps
Method
- 1
Soak the saffron threads in the warm milk for 5 minutes.
- 2
Heat the peanut oil in a large saucepan over medium heat until shimmering. Add the rice and stir until all the grains are coated with oil. Fry for 1 minute, stirring constantly.
- 3
Add the coconut milk, water, salt, agave nectar or sugar, turmeric, cumin and saffron mixture. Stir gently, ensuring nothing sticks to the bottom, and bring to a boil.
- 4
Once boiling, reduce the heat to low. Cover the pan, leaving the lid slightly askew to allow some steam to escape.
- 5
Simmer very gently for 15–20 minutes, stirring occasionally to prevent the rice from sticking or the coconut milk from burning.
- 6
Once the rice is tender, remove the pan from the heat and cover completely. Let it rest for 5 minutes.
- 7
Fluff the rice gently with a fork and serve.
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