Turmeric Coconut Rice

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Enjoy this delicious and healthy Turmeric Coconut Rice for your next meal. Brown rice simmered in seasoned coconut milk with onion, garlic, and thyme. This is so easy to prepare and in no time, you will have this fancy Turmeric Coconut Rice that is so flavorful, adding an extra special touch to your meal. It is similar to Indian coconut rice with a Caribbean flare. Can be served for lunch or dinner.

Turmeric Coconut Rice

Brown rice Vs White Rice:

  1. Brown rice is healthier for you than white rice, it contains more minerals, vitamins, and fiber.
  2. Brown rice is a gluten-free whole grain, it has all the grain- the bran, the germ, and the endosperm.
  3. On the other hand, white rice has the germ and bran removed which are the most nutritious parts of the rice.
  4. White rice has very little nutrients and is believed to be an 'empty calorie food'.

Turmeric coconut rice made with seasoned coconut milk, flavorful and easy to prepare in a black saucepan on a white background

How To Make Turmeric Coconut Rice?

For this coconut rice recipe, onion and garlic are sauteed in coconut oil until fragrant, turmeric, thyme, spring onion and carrots added. Brown rice is stirred in to soak up the flavors and color of the pretty yellow turmeric. My favorite rice to use is basmati or jasmine rice.

Rice is then slow cooked in coconut milk and vegetable broth for a rich and tasty flavor. Or you can 1 vegetable bouillon with 2 cups water.

Turmeric Coconut Rice

Turmeric Coconut Rice dish will certainly become a favorite, it is so tasty that you really could just eat it on its own or add some beans or oven baked tofu cubes at the end of cooking for a delicious one pot meal!

I enjoyed serving it with my Thai Coconut Curry Tofu,  Potatoes and Peas Samosa Muffins and a large salad.

Preparing brown rice this way is one of the best ways to introduce it to someone who has never tried it or one who would love to transition to eating brown rice but is not sure of how to prepare it to be tasty.

Turmeric coconut rice made with seasoned coconut milk, flavorful and easy to prepare

Other Delicious Rice Recipes To Try:

This recipe is different from the others you will find out there because it is cooked with a Caribbean flavor.

Note, I recently found out from a reader that they make a similar dish called Nasi Kuning in Indonesia that has pandan leaves, galangal, lemongrass added to it. I would love to try it someday.

I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips, etc. from our members, please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!



Categories

Categories: ,
Course:
Cuisines: ,

Nutrition

Energy:
224 kcal / 936 kJ
Fat:
3 g
Protein:
5 g
Carbs:
45 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
50 min
Ready in:
1 h 5 min
For:
8 servings

Ingredients

Instructions

  1. Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
  2. Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
  3. Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavorful).
  4. Bring to boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.
  5. Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.

Notes

  1. I prefer to use Basmati, Jasmine or any long grain brown rice for a flakier rice. Short grain rice will most likely be too sticky.
  2. I usually cover the pot with a sheet of parchment paper underneath the pot cover to seal the pot and allow the rice to cook faster and flakier instead of being soggy.
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Turmeric Coconut Rice

Turmeric Coconut Rice

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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120 Comments
  1. Sarah
    November 12, 2019

    I have made this before and it was delicious! Have you converted to the Instant Pot? How would you do so?

  2. Zack
    October 31, 2019

    This recipe was a game changer in my place! Thank you so much!! I’ve made it a half dozen times in the past 2 months. My question is, can I make this in big batches to freeze with my Foodsaver to have on demand??

  3. Beth
    October 28, 2019

    How much heat should it be cooked in. I’m cooking as we speak. I’m super excited to try it, but I’m very tempted to open the lid because I want to make sure the rice cooks well. It all smells so delicious

    • Michelle Blackwood
      October 28, 2019

      Once you bring it to a boil, cover the pot and reduce the heat to the lowest and simmer until the rice is tender. It is best to keep the lid covered, the steam helps to cook the rice.

    • Sarah
      November 12, 2019

      I have made this before and it was delicious. Have you made it in the instant pot? How would you change the recipe for the instant pot?

      • Michelle Blackwood
        November 12, 2019

        Sarah, I haven’t done it in an Instant Pot, I figured it should be ready in 20 minutes, you would more than likely need less liquid though. If you try it, please let us know.

  4. Nancy P Sensenig
    October 28, 2019

    This recipe was simple and so delicious!

  5. Britne
    September 15, 2019

    I am just obsessed with this recipe! Made it once before and now im gonna make it again for dinner. Amazing. I made mine without stock becuase i had none so i used water and it was just fine. Im sure with the stock its much richer.

    • Michelle Blackwood
      September 15, 2019

      Britne, that’s awesome, I’m so happy you love it, yes the stock helps the flavor but it is great without it. Thank you for your feedback.

  6. Sonnia
    September 9, 2019

    Excellent

  7. Miranda
    August 24, 2019

    My son loves this!!!

  8. Sue
    August 15, 2019

    This has become my favourite rice dish. I use a combination of brown rice, black rice and quinoa. I also add more vegetables — broccoli, celery ,peas and corn go well. Because I love coconut I also add half a cup of shredded coconut. Thank you for making rice so much more interesting. Sue

    • Michelle Blackwood
      August 15, 2019

      Sue that’s great to know, wow I love how you add the different grains and vegetables, I’m happy it turns out well for you.

  9. Tracy Nomayer
    August 3, 2019

    Absolutely delicious. I made it as a side dish for my dad’s birthday dinner. It was a big hit with everyone, and the color is beautiful. Will definitely make it again. Thank you for the post.

  10. Kate
    July 15, 2019

    Very excited to make this, if I use white rice instead should I do anything different or just follow the recipe as is?

  11. Elizabeth
    July 13, 2019

    This was absolutely delicious! I followed your instructions to the letter, but swapped the vegetable broth for chicken broth and omitted the thyme and it still turned out perfectly. Great recipe, thanks for sharing!

  12. Danielle Nelson
    July 2, 2019

    Was so happy I added this recipe to my homescreen and was able to find it!! Going to make this again tonight and add some rinsed canned black beans when it’s done! This rice is AMAZING! Really made me feel good to cook something new like this and it come out so delicious! Thank you so much for this recipe makes me feel like a pro when I cook it for my family!

    • Michelle Blackwood
      July 2, 2019

      Danielle, I’m so happy you and your family enjoyed it and you had a great experience cooking it. I Love the idea of adding black beans, yum! Thank you for your feedback.

  13. Lori
    June 30, 2019

    Hi Michelle! Thank you so much for your wonderful recipes. Do you use full fat coconut milk for this recipe? Thanks kindly in advance ❤️

  14. Hope
    June 20, 2019

    I can’t wait to try this recipe!! Can I use quinoa instead of brown rice?

  15. Yvonne
    June 19, 2019

    This recipe looks fantastic. Can’t wait to try it. Can I use texmati brown rice? I found one that I love. Thanks

  16. Laurie
    June 15, 2019

    You knocked this one out of the park, Michelle! We’re gluten and sugar free, and I (definitely not my husband though) am inching towards veganism…just love cheese too much, ha ha! But this recipe has it all – flavor for days! I added in some shredded power greens (kale, spinach, etc) and used lite coconut milk, but otherwise followed your recipe to a T, and served with homemade baked falafel and hummus – YUMMY!

    • Michelle Blackwood
      June 15, 2019

      Thank you Laurie, I’m so happy you enjoyed it. I understand your love for cheese, I also had a hard time giving it up but eventually, I did. I love your adjustments with adding shredded greens and serving it with falafel and hummus.

  17. Barb
    June 2, 2019

    10+ absolutely fantastic! Family loved it will have to check out your other recipes, thank you!

    • Michelle Blackwood
      June 2, 2019

      Thank you Barb, I’m so happy you and your family enjoyed it. I appreciate you leaving this lovely feedback.

  18. K. Chance
    May 24, 2019

    Hello. Question: The recipe calss for 2 sprigs of thyme. Do you remove the sprigs from the rice at any point before serving?

    • Michelle Blackwood
      May 24, 2019

      K. Chance, great question. Yes we discard the thyme sprigs before serving. I will have to mention that. Thank you, we do it without thinking.

  19. Olivia Raster
    May 16, 2019

    This is exactly the recipe I was looking for (I have not made it yet, but will tonight!) Thank you for all the info!

  20. Lynn
    April 4, 2019

    Could I make this with rice that’s already pre cooked?

    • Michelle Blackwood
      April 4, 2019

      You can make fried rice with the seasonings but all the liquids mentioned in the recipe are basically for uncooked rice. I can’t tell you outcome since I prepared it with uncooked rice.

  21. Michele
    March 1, 2019

    Could this be made in an instant pot?

    • Michelle Blackwood
      March 1, 2019

      I’m sure it can but I haven’t done so as yet.

  22. Tawnee Keene
    January 8, 2019

    Did you use sweetened or unsweetened coconut milk?

    • Michelle Blackwood
      January 8, 2019

      Unsweetened, I never use sweetened coconut milk for any of my recipes, just never bought it.

      • Tawnee
        January 8, 2019

        Thank you!!!

  23. Amelia
    December 12, 2018

    My husband and I are now HUGE FANS of this dish! I made it last night using organic long grain brown rice, 2 carrots shredded using a box grater, and chopped ginger instead of green onion because that’s what I had on hand. It turned out GREAT – flavorful, healthy, and enough for leftovers. We ate it topped with sauteed bok choy, shiitakes, and carrot and it was a filling and nutritious meal filled with functional foods and overflowing with flavor. Thank you so much, I am a new fan for sure!

    • Michelle Blackwood
      December 12, 2018

      Amelia I’m so happy you and your husband enjoyed it. I Love that it turned out great with your adjustments and sounds delicious with the sauteed veggies. Thank you for your feedback.

  24. Elizabeth
    October 26, 2018

    Thank you. I like this because it is fairly easy to make and I am a beginner. I used sushi rice instead since that’s all I had. It’s got some kick! Only took about 12 minutes to cook. Our stove is super powerful though.

    • Michelle Blackwood
      October 26, 2018

      I’m happy you found it easy to prepare Elizabeth, I believe the reason why mine took longer is that I used brown rice.

  25. Daphne
    October 15, 2018

    Hello! Thanks so much for the lovely recipe! I have made it a couple of times already, and I added a fresh chili and some celery because I had that on hand. It tastes really great and makes for awesome leftover :)

    Greetings from Belgium!

    Daphne

    • Michelle Blackwood
      October 15, 2018

      Hello Daphne, thank you so much for your feedback. I’m happy you enjoy it and I love your addition of chili and celery.

  26. Elisa Vassallo
    October 4, 2018

    Good morning. What a flavourful recipe this seems.
    Can I use Easy Cook Long Grain Rice with this recipe please, since I have one already?
    Thanks and good day

    • Michelle Blackwood
      October 4, 2018

      Good morning Elisa, long grain rice will work. Please enjoy!

  27. Melanie
    September 24, 2018

    Such a good and healthy side dish!! Thank you for the recipe!!

    • Michelle Blackwood
      September 25, 2018

      I’m so happy you enjoyed it Melanie, thank you!

  28. Lizzy
    September 15, 2018

    Looks delicious!

  29. Rael Hall
    August 6, 2018

    Girl, you have wonderful recipes. Thank you. I do wish there was a print recipe button on your posts.

    • Michelle Blackwood
      August 6, 2018

      Rael, thank you. I do have a print button. Its right below the name of the recipe to the right, it is a green tab.

  30. Lesley
    July 24, 2018

    This is soooo good, I have made it several times exactly as written. My husband asks for this at least once a week now. lol

    • Michelle Blackwood
      July 24, 2018

      Thank you Lesley, I’m so happy that you and your hubby loves it. Check out my Spinach Rice, it’s so delicious. I’m going to make it again today.