Simple Coconut Saffron Rice

4.20 from 5 votes

A deliciously light rice dish that is infused with an assortment of deep, earthy spices.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Asian

Servings:

Calories: 239kcal

Author: Kitrusy

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.
1 cup brown rice
Make the spice mix: Add the turmeric powder, onion powder, garlic powder, salt, ginger powder and organic raw sugar into a bowl and mix to combine it.
If using saffron threads instead of turmeric powder, grind two pinches of the threads in a mortar using a pestle and add a tsp of hot water and allow it to steep for five minutes.
1 tsp turmeric powder, 1 tsp onion powder, 1 tsp Garlic Powder, 1 tsp Himalayan salt, 1/4 tsp ginger powder, 1/2 tsp raw cane sugar
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.
2 tbsp coconut oil
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.