A delightful twist on classic coconut rice, enhanced with saffron and a creamy texture.
Heat the olive oil in a pot over medium heat.
Using a heavy-bottomed pot helps distribute heat evenly and prevents burning.
Add the basmati rice, salt, and saffron to the pot. Stir gently to coat the rice with the oil.
Stirring the rice ensures even coating and enhances the flavor.
Pour in the coconut milk and chicken broth. Stir to combine.
Adding the liquids slowly prevents splashing and ensures even mixing.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Keeping the lid on traps steam, ensuring the rice cooks evenly.
Simmer for 15 minutes, then remove from heat and let it sit, covered, for 5 minutes.
Letting the rice rest allows it to absorb any remaining liquid and enhances the texture.
Fluff the rice with a fork before serving.
Fluffing the rice separates the grains, making it light and airy.
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