Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: in a large saucepan, melt butter over medium heat. add the onion and curry powder and saute for 5 minutes, or until the onion is soft. then, stir in the rice until coated with butter. vigorously shake the can of coconut milk. then, add the entire contents to the rice and stir until evenly blended. increase heat and bring the mixture to a boil. cover, reduce heat to low and simmer gently for 15-20 minutes, until the coconut milk is absorbed. add salt and pepper if you wish. this rice dish goes especially well with curries.

Target recipe: in a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. optional: you may want to add a few ounces of shredded coconut at this stage. being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. it will sizzle and bubble vigorously! stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. put on the lid and cook for 13 minutes. when 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes. remove the lid and fluff with a fork before serving with any asian, polynesian, or indian dish.