Yellow Coconut Rice

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Yellow Coconut Rice

From The Australian Women's Weekly's Thai cookbook.

 

 

1 3/4 cups (350 g)(12 1/3 oz) long-grain white rice

1 1/4 cups (310 ml)(10 1/2 fl oz) water

400 ml (13 1/2 fl oz) can coconut cream

1/2 teaspoon salt

1 teaspoon white sugar

1/2 teaspoon ground turmeric

pinch saffron threads

 

 

1. Soak rice in large bowl of cold water 30 minutes. Pour rice into

strainer; rinse under cold water until water runs clear. Drain.

 

2. Place rice, the water, coconut cream, salt, sugar, turmeric and

saffron in large heavy-based saucepan; cover, bring to the boil,

stirring occasionally. Reduce heat; simmer, covered, without stirring,

about 15 minutes or until rice is tender.

 

3. Remove from heat; stand, covered, 5 minutes.

 

 

Serves 4.