Saffron Coconut Rice
1 pinch (approx 6-8 strands) of Argyle Australian Saffron. If using ground saffron, use the tip of a teaspoon
2 cups Jasmine white rice
2 cups coconut milk
1 & 3/4 cups water
1/2 teaspoon salt
Steep saffron in a small amount of warm water for 60 minutes if using whole. If ground, you can skip this step!
Rinse your rice until the water runs clear
Place rice, water, coconut milk, salt and saffron into a good, heavy based saucepan and bring up to a gentle boil.
Turn heat to low and cover with a lid, and let simmer 10minutes.
Remove from heat and leave with the lid on to stand for 5-10 minutes
Serve with your favourite curry