Saffron and Chilli Rice Cooked in Coconut Milk

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Rice cooked in this way has such a lovely discreet exotic flavour that I like serving it with grilled chicken or fish instead of a dish with a lot of sauce, so that the rice can be tasted separately.


  • 8–10 strands saffron
  • 1 rounded teaspoon salt
  • 300 ml (


Put the saffron and the salt in a jug with the boiling water and stir. Crumble in the creamed coconut and stir until dissolved. Cover and set aside for 10 minutes or so to infuse.

Drain the soaked rice. Melt the butter in a large, heavy-based saucepan over a low heat, add the rice and finely chopped chillies and stir. Then pour in the saffron-coconut milk, including every strand of saff