This Turmeric Coconut Rice is by far the most popular rice recipe on my website, I decided to do some new photos. Published on: Jan 11, 2017
The flavor blends are just right, the combination of turmeric, coconut milk, and Jamaican seasonings thyme, green onions, garlic, onion are amazing! The best comfort side dish ever.
Brown rice vs White Rice:
- Eating brown rice is healthier for you than white rice, it contains more minerals, vitamins, and fiber.
- Brown rice is a gluten-free whole grain, it has all the grain- the bran, the germ, and the endosperm.
- On the other hand, white rice has the germ and bran removed which are the most nutritious parts of the rice.
- White rice has very little nutrients and is believed to be an ’empty calorie food’.
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 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!
What To Serve With My Turmeric Coconut Rice?
I enjoyed serving it with my Vegan Southern Black-Eyed Peas, 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.
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.
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Nutrition
- Energy:
- 224 kcal / 936 kJ
- Fat:
- 3 g
- Protein:
- 5 g
- Carbs:
- 45 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 50 min
- Ready in:
- 1 h 5 min
Ingredients
- 2 cups brown rice, (Jasmine or Basmati) washed and drained
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 2 green onions, chopped
- 2 sprigs of thyme
- 1 carrot, diced
- 1-15 oz can coconut milk
- 2 cups vegetable broth, or 1 vegetable bouillon plus 2 cups water
- 1/4 teaspoon Cayenne pepper, (optional)
- sea salt, to taste, (I used 1 1/2 teaspoons)
- 1/4 cup chopped cilantro, and lime juice, for garnish
Instructions
- Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
- Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
- 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).
- 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.
- Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.
Notes
- I prefer to use Basmati, Jasmine, or any long-grain brown rice for flakier rice. Short grain rice will most likely be too sticky.
- 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.
Thank you so much for popping up in my email today with this recipe! Just made it and it is delish! Definitely going in the rotation!!!
Victoria, I’m happy you enjoyed it. Thank you for opening up your email.
Hi
With regards to the coconut turmeric rice
Could I use red rice??
It’s a big favourite… very nutty tasting!
Thank you
Absolutely Karen, I love red rice!
So easy to make. Making it on the stove, not in the rice cooker. I used coconut milk from the can, and only 1/4 of a carrot diced, did not peel. My thyme was dried. Approx 1 tsp. I am now in the 50 min (what I call) fluff up time. Can’t wait to eat it.
Really yummy! I’ve made this numerous times.
That is so good Cathie, thank you so much for sharing your feedback with us.
Really enjoyed making this and I added shrimp for meat to make it more savory
Beth I’m so excited that you enjoyed it, thank you for sharing your feedback!
Hi Michelle,
Looking forward to making this tonight! When you say coconut milk, did you use the coconut milk in the carton or canned coconut milk? Also did you peel the carrots? Thanks,
Yolanda
Yolanda, I hope you enjoy it! I use coconut from the can, I peeled mine but it is more done from habit. It is not necessary if you are using organic carrots, you just need to wash them well.
This looks great! Up
Thank you Bridgett.
What spice could I use besides thyme? Not my fav :/
Oregano or marjoram should be fine.
Loved this! Heated up leftovers in cast iron with coconut oil, and got it so crispy and delicious.
Oh that’s a great idea, I love to eat leftovers!
I love brown rice, and I love the way this turned out, except for the darn brown rice not being soft enough. I cooked it with the parchment paper for about 40mins, took it off and finished cooking it. I even cooked it for about 5 extra minutes, some of the rice on the bottom got brown. But I still have hard pieces in the brown rice! Should I add a little extra broth next time?
Marissa, next time. Add a little extra water. using a fork, stir the bottom to the top after the first 40 minutes, and cook for extra 15 minutes on the lowest heat. The steam will cook the rice.
This was an absolute hit among my non vegan friends and family. They all loved this flavorful rice that was also easy to make!
I’m so happy everyone loved it. Thank you for sharing your feedback.
Can this be cooked in an instant pot?
I’m sure it can but it will need less liquid.
I’ve made several times I love this recipe👍👍👍👍👍
Brenda, I’m happy you enjoy it. Thank you for your feedback.
Would this be good served cold? Need a cold dish to pass and wondered your thoughts. Thanks.
Carolyn, it is very flavorful so I believe it will be a winner!
Not sure where I went wrong, but the rice took almost an hour and a half in my rice cooker. It also didn’t come out fluffy…more like creamy risotto, even though I did use regular, long grain brown rice. Although it took longer than expected, this is one of the BEST rice side dishes I’ve ever made (and my husband agreed)! I served it along with fish tacos. Tonight I’ll make quesadillas with the leftovers! Thanks for sharing this fabulous recipe.
Stacie. I’m so sorry it took so long in your rice cooker. I don’t have a rice cooker or else I could try and figure the exact timing and amount of liquid needed. My suggestion would be to use less liquid next time for a fluffy result. Thank you for sharing your feedback, I really appreciate it.
Would this work in Instantpot duo plus?
Alexia, I’m sure it can be you would need less liquid and I haven’t done it as yet in the Instant Pot.
I make this weekly!
Emily that is awesome, thank you for sharing!
Oh my goodness, just made this now and both hubby and I enjoyed it so much, am definitely making this again
Shireen, I’m so happy you both enjoyed it. Thank you for sharing your feedback.
Thanks Ms Blackwood, that was absolutely delicious – and so easy. I used coconut cream instead of milk as I didn’t have any. I also included grated ginger alongside with garlic and used grated parmesan for the topping. My word.
Nino, I’m so happy you enjoyed it and adjusted it with the ingredients you had on hand, thank you for leaving your feedback.
Can I sub the Rice with Quinoa ?
Yes you can but make sure the liquid is only 1 inch above the quinoa and it will cook in about 15-20 minutes, that is why you will need less liquid.
Any thoughts on doing this in a rice cooker?
Azra I’m sure it can be done, I no longer have a rice cooker to give you the correct advice. Hopefully one of our readers will respond.
This recipe is a new house FAVORITE! SO.DANG.YUMMY.
I have all the ingredients except thyme sprigs. Maybe about half teaspoon of thyme leaves would work?
Yes Patricia, that amount will work.
Wonderfully aromatic and flavourful! My family loved it -will have to double the recipe next time as it was quickly gobbled up. Thank you!!
Made this recipe and it was awesome. Although I used vegan chicken bouillon because I don’t care for the taste of vegetable stock, broth or bouillon. I think next time I might add a few chopped jalapeños to give it a little extra bite.
Does anyone know if I can do this in my ninja foodie/pressure cooker?
Doubled carrots, added a tin of chickpeas, frozen peas and some mini corn cobs from a tin. Made a full meal rather than a side. Yummy.
Bryonie, I’m so happy you enjoyed it. Thank you for sharing your adjustments!
I’m planing on making this but for the coconut milk I only have a can of full fat coconut milk.. would that work?
That’s what I used can coconut milk.
I live in a very small Texas town , no brown basmati or jasmine rice available . Can I use regular jasmine rice and just not cook as long , maybe 20 mins ?
Carrie yes you can, make sure to use about 1 1/2 cups of liquid per 1 cup of uncooked rice and brown rice is sold online as well.
Delicious!
This is my new go to recipe when I needed to bring a dish somewhere. Easy to cook and flavorful! Thank you!
That’s wonderful Dorinda, I’m so happy you love it, thank you for sharing your feedback.
Hi Michelle!
I love this recipe and have made it multiple times but I found out I have a food sensitivity to coconut (very disappointing). Would you replace a with a different milk or add extra stock?
Jamie I’m so sorry to hear, yes just replace the coconut milk with extra stock. Thank you for reaching out.