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There’s ‘rice’, and then there’s rice infused with spices, cooked with stock, mixed with chewy pops of sweet fruits and nuts, and a drizzle of saffron-infused oat milk over top. Serve alongside roasted pumpkin or eggplant to make it a meal!

You will need

Serves 4

  • 1 tablespoon oat butter
  • 1 small brown onion, diced
  • 2 pinches saffron threads (1 for now, 1 for finishing)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 1/4 cup golden figs
  • 1/4 cup dried apricots
  • 1/4 cup goji berries, rehydrated in warm water
  • 1/4 cup pistachios, chopped
  • 1/4 cup slivered almonds
  • 1 cup basmati rice, washed 5 times until clean
  • 2 cups vegetable stock
  • Salt

To serve:

  • Warmed oat milk infused with saffron

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5 mins to prep

20 mins to cook

  1. Step 1

    Melt the oat butter in a deep pan and add in the diced onion with a pinch of salt, frying until golden.

  2. Step 2

    Add the cinnamon, cardamom, cumin, pistachios, almonds, goji, apricots, and figs into the onion mixture to sauté.

  3. Step 3

    Follow with the rice, stock, and a pinch of saffron thread and cook for a further 3 minutes or until the rice is soft and fluffy.

  4. Step 4

    In the meantime, grind the remaining pinch of saffron into a powder using a mortar and pestle. Pour into a small bowl, stirring through 3 tablespoons of very hot oat milk.

  5. Step 5

    Serve the rice mixture on a platter and top with the saffron oat milk.

Recipe: Simon Toohey

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