Saffron Coconut Rice

First I decided to make saffron coconut rice and then I decided to just wing it rather than looking for a recipe.  So all things considered it turned out pretty well.  The end result was a bit rich so next time I'd either use coconut milk rather than coconut cream or dilute the coconut cream with some water.

What I did was put 1 can of coconut cream, the same can filled with water and then filled with rice into a pot together with salt, saffron, turmeric and lemon zest.

I made a cartouche – fancy name for a bit of baking paper that fits on top of the liquid in the pot.  I make mine by folding the paper over and over and then cutting it out in a rough circle the size of the pot lid.

So pop your cartouche on top, put the lid on and boil it for 20 minutes or until the liquid has all absorbed into the rice.  It's better not to lift the lid so it is handy if your pot lid is a see through one.

Saffron

Rare and expensive, you need a bit of courage to use saffron.  Saffron comes from the stamens of a crocus plant.  It is expensive because it is harvested by hand and takes a lot of plants to produce a small amount of saffron.  About 85000 flowers are needed to get one pound of saffron!

Saffron's original use was probably as a dye.  Saffron gets a mention in the Song of Solomon.  Buddhists used saffron to dye their monk's robes.

Saffron is even grown in France!  Iran grows the vast majority of the world's saffron.

Saffron has a long history of medicinal use including treating: digestive ailments, rheumatism, jaundice and hangovers.  It is also supposed to have strong antioxidant properties.

I like to use the strands rather than getting powdered saffron – which is often not pure saffron.  You just steep a few strands in hot water and a glorious colour should emerge.  The colour will deepen the longer you let it steep.  Use it sparingly. If you overdo the saffron your food will start to taste bitter.  Store it away from the light – but not in your fridge.

Used in rice and seafood dishes.  Saffron is often added to the French fish soup – bouillabaisse.  Can be used in baking.

Add your saffron at the end of your cooking.  Don't use more than a pinch.

Try adding it to mashed potatoes. Try poached pears in saffron syrup

My recipe using saffron – Saffron Coconut Rice

BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley

Discovering Vegetables, Herbs & Spices by Susanna Lyle

Spice Market by Jane Lawson

Spicery by Ian & Elizabeth Hemphill

Spices & Natural Flavourings by Jennifer Mulherin

Spices by Sophie Grigson

Spices Condiments and Seasonings by Kenneth T Farrell

Spices, Salt and Aromatics in the English Kitchen by Elizabeth David

The Cook's Companion by Stephanie Alexander

Saffron Coconut Rice

First I decided to make saffron coconut rice and then I decided to just wing it rather than looking for a recipe.  So all things considered it turned out pretty well.  The end result was a bit rich so next time I'd either use coconut milk rather than coconut cream or dilute the coconut cream with some water.

What I did was put 1 can of coconut cream, the same can filled with water and then filled with rice into a pot together with salt, saffron, turmeric and lemon zest.

I made a cartouche – fancy name for a bit of baking paper that fits on top of the liquid in the pot.  I make mine by folding the paper over and over and then cutting it out in a rough circle the size of the pot lid.

So pop your cartouche on top, put the lid on and boil it for 20 minutes or until the liquid has all absorbed into the rice.  It's better not to lift the lid so it is handy if your pot lid is a see through one.

Need some inspiration? Try Vanilla & Saffron

Lemon & Saffron Cheesecake

I hope you find these dishes I have selected from Food on Friday: Vanilla & Saffron an inspiration.  I certainly did.

To see more inspirational dishes go to this Pinboard or to the original post.  Over 180 dishes are in the collection.

The first pic is of Palachinka's Lemon & Saffron Cheesecake

Chilled Champagne-Vanilla Sabayon with Roasted Red Grapes and Almond Tuiles by The Garden of Earthly Delights

Saffron Seafood Paella by Cooking With Michele

Bruleed Vanilla Custard Cups served in Eggshells by Fresh Eggs Daily

Saffron Lemon Rice Pudding by Kopiaste

Vanilla Slice by Veganise This

 

Food on Friday: Vanilla and Saffron

 ON

We are going to make a lovely collection today – of dishes using either vanilla or saffron – or maybe even both!  I 'm really looking forward to seeing what you come up with.

To add your goodies to the collection, just put your name and the name of the dish into the first Mr Linky box and paste the url for your post about it into the second box.

I have made up this Pinboard and will be pinning the links to it as they come in – or as soon as I can anyway!  By visiting or following the Pinboard you will be able to choose easily which dishes you want to check out in more detail.