Name: Yellow coconut rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 3/4 cup (350g) long-grain white rice; 1 1/4 cup (310ml) water; 400 millilitre can coconut cream; 1/2 teaspoon salt; 1 teaspoon white sugar; 1/2 teaspoon ground turmeric; 1 pinch saffron threads

Ingredients

1 3/4 cup (350g) long-grain white rice

1 1/4 cup (310ml) water

400 millilitre can coconut cream

1/2 teaspoon salt

1 teaspoon white sugar

1/2 teaspoon ground turmeric

1 pinch saffron threads

Method

1.Soak rice in large bowl of cold water for 30 minutes. Pour rice into strainer. Rinse under cold water until water runs clear. Drain.

2.Place rice, the water, coconut cream, salt, sugar, turmeric and saffron in large heavy-based saucepan. Cover, bring to the boil, stirring occasionally.

3.Reduce heat. Simmer, covered, without stirring, 15 minutes, or until rice is tender. Remove from heat and stand, covered, 5 minutes, before serving.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook