A fragrant and flavorful rice dish infused with coconut milk, saffron, and toasted nuts and seeds.
Yield: 4
Materials
Ingredients
- 40 g flaked coconut (toasted)
- 950 g basmati rice approximately 3 3/4 cups
- 680 ml coconut milk 2 x 340 ml cans
- 180 ml water approximately 3/4 cup
- 0.5 tsp saffron powder or 6 threads
- 125 g raisins approximately 1/2 cup
- 20 ml oil 2 tablespoons
- 10 ml cumin seeds 2 teaspoons
- 20 ml sesame seeds 2 tablespoons
- 500 g cashew nuts (unsalted) approximately 2 cups
Instructions
Instructions
- Wash rice in cold water several times until water is clear, then drain.
- Combine rice, coconut milk, water, and saffron in a large saucepan.
- Stir over high heat until the mixture boils.
- Add raisins, reduce heat, partly cover, and simmer for 10 minutes or until most of the liquid is absorbed.
- Cover and cook over very low heat for a further 10 minutes.
- Remove from heat and leave covered in the pan.
- Heat oil in a frying pan, add seeds and nuts, and stir over medium heat until lightly browned.
- Stir the toasted seeds and nuts into the rice mixture.
- Spoon the hot rice into a dish and sprinkle with toasted coconut.
Notes
Ensure the rice is well-washed to remove excess starch for a fluffier texture.
A fragrant and flavorful rice dish infused with coconut milk, saffron, and toasted nuts and seeds.
Notes: Ensure the rice is well-washed to remove excess starch for a fluffier texture.