Coconut Saffron Rice with Cardamom and Lime

Makes 3 1/2 cups (875 mL)

Though quick to prepare, the combination of ingredients in this simple dish creates a fabulous blend of flavours. Coconut milk is a good source of iron and potassium. Canned coconut milk separates on standing at room temperature, so you may need to stir or shake it before measuring and using it. Wash the rice, as it may have been buffed or polished with talc powder, which will give a slight cloudiness to the dish. Adding the rice after the liquid has come to a boil will help to keep the grains separate.

1 cup (250 mL) white basmati rice
1 cup (250 mL) coconut milk
3/4 cup (185 mL) water
2 cardamom pods, crushed, or pinch of ground cardamom
1/4 teaspoon (1 mL) salt
Pinch of saffron
2 tablespoons (30 mL) lime juice
Cilantro or parsley, for garnish
Wash the rice in a large bowl under cold water until the water runs clear. Set the rice in a strainer and drain well. Bring the coconut milk, water, cardamom, salt, and saffron to a boil in a saucepan. Add the rice, reduce heat, cover, and simmer for 20 minutes or until the liquid is absorbed and the rice is cooked. Sprinkle the lime juice evenly over the rice, fluff with a fork, garnish with cilantro, and serve.

Per cup (250 mL): calories: 363, protein: 5 g, fat: 15 g, carbohydrate: 58 g (0 g from sugar), dietary fibre: 2 g, calcium: 18 mg, iron: 4 mg, magnesium: 36 mg, phosphorus: 72 mg, potassium: 179 mg, sodium: 146 mg, zinc: 0.4 mg, thiamin: 0.2 mg, riboflavin: 0 mg, niacin: 2 mg, vitamin B6: 0 mg, folate: 12 mcg, pantothenic acid: 0.1 mg, vitamin B12: 0 mcg, vitamin A: 5 mcg, vitamin C: 5 mg, vitamin E: 0 mg, omega-6 fatty acids: 0.3 g, omega-3 fatty acids: 0 g

Percentage of calories from protein 5%, fat 36%, carbohydrate 59%