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For the Saffron Stock: Place ingredients in a large pot and bring to a boil, reduce liquid by half.
For the Rice: In a pot, heat the coconut oil over medium-high heat. Add the rice and toast slightly. Add saffron stock, season with salt and cover. Simmer for 18 mins, remove from the heat but do not remove the lid. Allow to rest for 10 mins and fluff with a fork.