*Vegan
I was a private chef for a couple who had a gallon-a-week coconut rice habit. They started calling it “Crack Rice” and requesting more and more … until all they wanted to do was veg out on their couch and gorge themselves on the yellow stuff. It’s the easiest thing in the world to make. A recipe from a genius blog called Papawow inspired this dish, but the conspiracy theorist in me thinks the CIA really invented it to get people hooked.
A two-finger pinch of saffron. (I know, the stuff is expensive like printer ink, but it’s an investment. If you’re really broke, use turmeric, but don’t come running to me when it’s not the same.)
2 cups water
½ teaspoon cumin seeds
2 tablespoons coconut oil
1 shallot, cut into small dice
2 cups white basmati rice
2 tablespoons veggie soup base or 2 bouillon cubes
2 cups light coconut milk
1. In a medium bowl, soak the saffron in the 2 cups of water. Using a wooden spoon, break the saffron up and stir.
2. In a medium saucepan, toast the cumin seeds until fragrant.
3. Add 1 tablespoon of the coconut oil and the shallot to the pan and sauté over medium heat for 5 to 7 minutes until soft and translucent. Add the rice and bouillon, stir to coat, and cook for 2 minutes more.
4. Add the saffron water and the coconut milk and stir to combine. Cover the pot and bring to a boil. Reduce to a simmer and let cook for 15 minutes.
5. Remove from the heat and stir in the remaining 1 tablespoon of coconut oil.
6. Find the number of a reputable rehab facility.