Exploring the Cosmos with Rice

Golden hued and scented with nutty aromas, the saffron U.S. basmati rice pilaf that accompanies Coconut Poached Halibut with Green Curry is a major contributor of flavor...

Golden hued and scented with nutty aromas, the saffron U.S. basmati rice pilaf that accompanies Coconut Poached Halibut with Green Curry is a major contributor of flavor, not a mere side item. “When I develop a dish, I consider all the nuances,” says Seth Bixby Daugherty, executive chef of Cosmos, a fine dining restaurant in Minneapolis. “In this one, the nutty character of the basmati really adds a lot.”

Daugherty begins by sweating diced onions in butter and stirring in the rice to coat it well. He simmers it in water laced with saffron threads, adding richness as well as a sunny yellow color.

Why water rather than the customary meat stock? “Often we have vegans or vegetarians who skip the halibut and have just rice and vegetables,” he explains. Thanks to the U.S. basmati, onion and saffron, it’s a savory, satisfying dish. “People love it,” says Daugherty. “We can’t take it off the menu.”