This simple rice dish is deliciously clean eat, gluten-free, vegan and vegetarian friendly and serves as a great base for proteins and veggies (or both!) or even curries and sauces.🍛 Trust me, you can’t go wrong with this one!
Made using either long or short grain brown rice, coconut oil, and an assortment of spices including powdered turmeric, onion powder, garlic powder, salt, ginger powder and organic raw sugar this side comes together with minimal effort.
The first step is to boil the rice. If you’re opting for parboiled rice, the rice does not need to be washed. If using regular short grain brown rice then rinse the rice until the water runs clear (2-3 times). In a pot or saucepan, add 2x the amount of water to rice (a 2:1 ratio) and bring the rice and water to a boil before lowering the heat to a simmer. Cover the pot and let simmer until all the water is absorbed (15-20 min). Check the rice to ensure that it’s tender. Fluff and leave the rice uncovered for 10 minutes (this prevents moisture from being trapped which will make the rice overcooked and gummy). If you’re using a rice cooker, use the same 2:1 ratio of water to rice and cook as your cooker directs.
Once the rice is done, add in the coconut oil and spices…
…and mix until well-combined. As a final touch and to add a lovely pop of color you can fold in some diced carrots and green bell peppers and garnish your dish with fresh parsley.
Look at how bright and vibrant that looks! 😍
This dish pairs perfectly with a variety of meats and vegetables and works well with Spanish, Middle Eastern, or even Indian dishes.
My personal favorite way of enjoying it is with my Oven-roasted Cornish Hens and Vegetables or with some vegetarian-friendly Coconut Lentil Stew.
Simple Coconut Saffron Rice
Optional add-in: 1/4 cup of diced carrots and green bell peppers
- Boil the rice: If using a rice cooker use 2 1/2 cups of water to 1 cup of rice. Once the rice has cooked, fluff the rice with a fork.If cooking on the stove top, use 2 cups of water to 1 cup of rice. Bring the rice and water to a boil then lower heat to a simmer and cook covered for 15-20 minutes. Fluff the rice and leave uncovered for 10 additional minutes.
- Make the spice mix: Add the powdered saffron, onion powder, garlic powder, salt, ginger powder and organic raw sugar into a bowl and mix to combine it.
- Prepare the rice: Once the rice has cooked through, add the coconut oil and spices and fold it into the rice until everything is well blended and evenly dispersed. Optional: fold in the diced carrots and green bell peppers for a pop of color. Garnish with fresh parsley.
- Serve or store: Serve the rice with meats or vegetables or sauces and curries. Store any leftovers in an airtight container in the fridge for up to a week or separate into individual portions and freeze in containers or ziplock bags for up to six months.
- You can use whatever rice you prefer for this recipe. I like the parboiled brown rice because it holds up well and is forgiving to being overcooked.
- With parboiled rice you do not need to wash it before using it.