1. In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage.
2. Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously!
3. Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. PUt on the lid and cook for 13 minutes.
4. When 13 minutes are us, turn off the heat and let the covered rice sit for 5 minutes.
5. Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 104 (35%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 329.7mg||11 %|
|Potassium 235.7mg||6 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 42.6g|
|Protein 5.6g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 300
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!