Photo by Andrew Cebulka

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4-6 servings

  • 2½ cups chicken or vegetable stock (can also use water)
  • 1 cup coconut milk
  • 1 teaspoon salt
  • 2 teaspoon ghee (clarified butter), separated
  • ½ teaspoon garlic paste
  • 1 teaspoon saffron
  • 2 cups white basmati rice
  1. Combine stock and coconut milk in medium-sized pot (pot will need a tight-fitting lid) over high heat.
  2. While stock is coming to a boil add salt, 1 teaspoon ghee, garlic, and saffron. Stir well.
  3. Add rice. Bring to a boil, then immediately reduce heat to low (simmer) and cover tightly with a lid. Cook 12−15 minutes, or until liquid has been absorbed by the rice. (To check liquid levels, insert a fork or knife straight down into the pot and push the rice aside. If there is still any liquid, it needs more time to absorb.)
  4. When liquid is almost all gone, turn off heat and keep tightly covered on burner for another 5−10 minutes. The heat inside the pot will finish steaming the rice.
  5. Remove lid, fluff rice with a fork, and serve.
  • from Lavanya Sabin, Charleston, SC

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