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Thai Saffron Coconut Rice Recipe

Thai Saffron Coconut Rice Recipe

Thai Saffron Coconut Rice Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine Thai
Servings 4
Calories 488 kcal


  • cup Vegetable OR Chicken Stock
  • 1 tsp Turmeric Powder
  • ¼ tsp Saffron Strands
  • 1 clove Garlic
  • 1 tbsp Soy Sauce OR Fish Sauce
  • 1 tbsp Lemon Juice
  • 1 tsp Ground Cumin
  • ½ to ¼ tsp Crushed Red Chili Flakes
  • 2 cups Rice
  • Salt To Taste
  • tbsp Unsweetened Shredded Coconut
  • 2 cups Coconut Milk
  • Green Onions For Garnish


  • Place stock in a pot and set over high heat.
  • Add the turmeric, saffron threads (if using), garlic, fish sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.
  • 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.
  • 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).
  • 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.
  • Before serving, fluff rice with a fork and taste-test for salt.
  • Garnish with the green onion, & serve.

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