Coconut Saffron Rice

Add 1.5 tablespoons olive oil to heavy bottom pan with a good lid. Add rice and toast for about a minute on medium heat. Add saffron threads and toast another minute til the rice and saffron become fragrant but not browning. Add the coconut milk, rice will boil up, stir together and turn heat up to high. Add the chicken stock to the can off coconut milk and stir around to get out every last drop of coconut, add to the rice. Stir, add salt and bring to a boil. Stir one more time, cover and reduce heat to low. Allow to cook undisturbed for 12-14 minutes. Fluff with fork being sure to get the rice from the bottom. if the rice at the bottom is already burning just leave it, it will be a sacrificial layer to keep the rest of the rice moist, dont mix this rice in. add salt and pepper to taste, turn off the heat and cover til ready to serve.