AuthorParkash BainsCategory, DifficultyIntermediate
Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

Lemon Coconut Saffron Rice Pilaf is a beautifully flavourful and fragrant rice dish. The aromas and flavours of basmati rice, coconut, saffron and the delicate taste and texture of Meyer lemon slices complement each other so nicely. This rice Pilaf is very easy to make, has real gourmet appeal and complements any vegetarian or non-vegetarian entrée.

 1 tbsp olive oil
 ½ lemon, sliced thin (I use Meyer lemon for it's mild taste/texture)
 1 cup basmati rice
 ¼ cup unsweetened coconut
 1 cup coconut milk
 1 cup water
 Pinch of saffron
 ¾ tsp sea salt
 1 tbsp melted butter or coconut oil
 Lemon juice (from the other half lemon)
1

In a small mixing bowl soak rice in water and set aside for 10 to 15 minutes. Then drain and set aside.
In a another small dish, measure 1 cup lukewarm water. Add a pinch of saffron and also set aside.

2

Heat olive oil, on medium high heat, in a non-stick covered saucepan. Add lemon slices and saute for 2 minutes to soften the lemon. Add shredded coconut, cook for another 2 to 3 minutes. Add drained rice and mix well.

3

Now add the coconut milk and saffron water to the rice. Add salt. Cover and bring to a boil. Once boiling, reduce heat to simmer and set timer for 20 minutes. Do not stir or uncover while cooking.

4

When timer goes off, remove from heat. Uncover and fluff with a fork. The rice should be dry and not clumpy or sticky.

5

Mix melted butter and lemon juice in a small bowl. Pour over cooked rice and gently mix with a fork before serving.

Ingredients

 1 tbsp olive oil
 ½ lemon, sliced thin (I use Meyer lemon for it's mild taste/texture)
 1 cup basmati rice
 ¼ cup unsweetened coconut
 1 cup coconut milk
 1 cup water
 Pinch of saffron
 ¾ tsp sea salt
 1 tbsp melted butter or coconut oil
 Lemon juice (from the other half lemon)

Directions

1

In a small mixing bowl soak rice in water and set aside for 10 to 15 minutes. Then drain and set aside.
In a another small dish, measure 1 cup lukewarm water. Add a pinch of saffron and also set aside.

2

Heat olive oil, on medium high heat, in a non-stick covered saucepan. Add lemon slices and saute for 2 minutes to soften the lemon. Add shredded coconut, cook for another 2 to 3 minutes. Add drained rice and mix well.

3

Now add the coconut milk and saffron water to the rice. Add salt. Cover and bring to a boil. Once boiling, reduce heat to simmer and set timer for 20 minutes. Do not stir or uncover while cooking.

4

When timer goes off, remove from heat. Uncover and fluff with a fork. The rice should be dry and not clumpy or sticky.

5

Mix melted butter and lemon juice in a small bowl. Pour over cooked rice and gently mix with a fork before serving.

Lemon Coconut Saffron Rice Pilaf