Thai Saffron Coconut Rice

Ingredients

• 1 3/4 cups chicken or vegetable stock
• 1 teaspoon ground turmeric
• 1/4 to 1/2 teaspoon saffron threads, optional
• 1 clove garlic, minced
• 1 tablespoons fish sauce, or soy sauce
• 1 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red chili flakes
• 2 cups Thai jasmine rice
• 2 1/2 tablespoons unsweetened shredded coconut
• 2 cups coconut milk
• Salt, to taste
• 2 medium green onions, thinly sliced, for garnish

Steps to Make It

1. Place stock in a pot and set over high heat.
2. Add the turmeric, saffron threads (if using), garlic, fish sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.
3. Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to the bottom) while you bring liquid back to a gentle boil.
4. When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).
5. Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you’re ready to eat. Rice will stay hot in this way for an hour or more (great if you’re having company!).
6. Before serving, fluff rice with a fork and taste-test for salt.
7. If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice.
8. Garnish with the green onion, and serve with a nice Thai Curry, Indian curry, or other dishes of your choice.