Crispy Saffron Rice With Coconut Dressing [Vegan]
This crispy saffron rice with a homemade coconut dressing is more delicious than it sounds. Dishes that come with their own homemade dressing always give the cook a more authentic feel, and the taste of this dish makes this meal an all round favorite.
Ingredients You Need for Crispy Saffron Rice With Coconut Dressing [Vegan]
How to Prepare Crispy Saffron Rice With Coconut Dressing [Vegan]
- Rinse the rice until the water is clear and let it soak for at least half an hour, then drain it.
- Put in a saucepan a volume of water equal to that of rice, bring to a boil, add saffron, rice, lower the heat and cook covered until it is completely absorbed. Remove from heat, let stand 5 minutes covered and shelled with a fork.
- Wash and wash all the vegetables. Boil the beans until they are cooked but still crisp, drain and cool in iced water. In a pan heat two tablespoons of olive oil and one of sesame with ginger, two slices of chili and crushed garlic.
- Add the courgettes and the spring onion, add salt and sauté two minutes, add the string beans and the bean sprouts and skip another minute. In another pan heat three tablespoons of extra virgin olive oil, add the rice and sauté it until golden and slightly crispy.
- Mix the yogurt with the coconut cream, salt and pepper lightly. In a boule pour the rice, the vegetables, the radish sprouts, the sliced radishes, add the fresh herbs, to taste the crushed red pepper and a spoonful of lime juice.
- Pour on each serving two tablespoons of coconut yogurt and serve immediately.
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