Ingredients
Scale
- 1 cup jasmine rice
- 1 cup coconut milk
- 1 cup water
- 1/4 teaspoon saffron threads
- 1 teaspoon salt
- 2 tablespoons oil
- 1 shallot, thinly sliced
- 1/4 cup fresh herbs (such as cilantro or parsley), chopped
Instructions
- In a small bowl, steep saffron threads in a little warm water for 10 minutes.
- In a medium saucepan, combine jasmine rice, coconut milk, water, saffron with its liquid, and salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender.
- Meanwhile, heat oil in a small skillet over medium heat.
- Add sliced shallots and cook until golden brown and crispy.
- Remove shallots from oil and drain on paper towels.
- Fluff the cooked rice with a fork, then stir in fresh herbs.
- Top the rice with crispy shallots before serving.
Notes
- For extra flavor, add a pinch of turmeric to the rice while cooking.
- This dish pairs well with grilled meats or seafood.
- Leftovers can be reheated in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg