1. In a saucepan, fry shallots and lemongrass until golden brown.

2. Add coconut milk, stock, palm sugar, fish sauce, saffron, ginger and bring it all to a simmer until the sauce thickens.

3. Meanwhile in a pot with salted boiling water, cook rice for 15 minutes or until all water is absorbed.

4. In the last minute of cooking, add kafir lime leaves to infuse the rice.

5. Drain rice and serve topped with the thick creamy sauce.