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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.
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!
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.
Brown rice Vs White Rice:
- 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'.
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!
- Energy:
- 224 kcal / 936 kJ
- Fat:
- 3 g
- Protein:
- 5 g
- Carbohydrate:
- 45 g
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
- Preparation:
- 15 min
- Cooking:
- 50 min
- Ready in:
- 1 h 5 min
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 a 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.
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!
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.
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.
I’m happy you found it easy to prepare Elizabeth, I believe the reason why mine took longer is that I used brown rice.
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
Hello Daphne, thank you so much for your feedback. I’m happy you enjoy it and I love your addition of chili and celery.
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
Good morning Elisa, long grain rice will work. Please enjoy!
Such a good and healthy side dish!! Thank you for the recipe!!
I’m so happy you enjoyed it Melanie, thank you!
Looks delicious!
Cool. Will try it out.
Thank you Nita, enjoy!
Girl, you have wonderful recipes. Thank you. I do wish there was a print recipe button on your posts.
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.
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
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.
I’m giving this recipe 5 Stars and I haven’t even tried it. It just looks aesthetically pleasing an delish. I can’t wait to give it a shot. Thank you.
Thank you Sid, I really appreciate it and I hope you enjoy!
looks good..trying this..you are amazing.. I made your lentil meatballs..Praise God for you
Very delicious. I prepare everything on the stove but the liquids. Once I have the dry stuff all sauteed I transfer to rice cooker then add the broth and coconut milk and cook. It’s super tasty.
That’s awesome thank you Lizard for letting us know how you prepared it in a rice cooker. I’m so happy that you enjoyed it.
Super simple to make. Yummy. I added pigeon peas and vegan ham.
Wow Elizabeth, such a delicious sounding one pot dish. Love how you made it your own!
I am going to try this soon. Any chance you could provide nutritional info? Thanks!
Awesome Sue, I just added nutritional info. Hope you enjoy.
Fantastic! I had to adjust a bit as I didn’t have thyme and I added cumin and coriander. Ate it with black lentils instead of tofu. Looking forward to checking out more of your recipes.
Hi, this recipe looks amazing, but could it be made ahead and reheated later???
Thank you Alison, yes it can be made ahead and reheated later.
Excellent recipe! Made this for dinner tonight…I added some chopped red and green peppers because I had a few in the fridge I needed to use up and the best addition I made was some chopped mango at the end while it was resting for 10 minutes. Delish!!! Great tip about the parchment paper by the way. 5 stars!
Thank you Flgirl for your feedback, I love how you added the peppers and yes the mango sounds very delicious- very colorful
This is the best-tasting way to prepare brown rice, I’m sold.
How would you adjust the recipe for an instant pot?
George, I haven’t done it as yet but now I need to make it in my Instant Pot. I would use 1 cup broth instead of 2 cups. and pressure cook for 22 minutes using brown rice.
This was so delicious! I made it exactly as written and even my two year old went back for seconds! It was my first time cooking with brown rice and I thought, “surely brown rice doesn’t take THAT much longer than white rice”. Haha, it does! Thanks for an excellent recipe that will be made again and again :)
Aww Michelle, thank you very much for your feedback. I’m so happy that you and your daughter loved it. Yes, brown rice cooks longer.
This recipe is a 5 star keeper! I have been making this for months. I serve it with chicken, fish, shrimp and tonight turkey meatloaf. It literally accompanies anything well!
Amy, I’m so happy you love it. Thank you for your feedback.
I made this with using the lower fat coconut milk and it was good. I may try it using the full fat coconut milk to see how it is different. I did wind up adding a bit of curry to spice it up a bit more. Good recipe.
Thank you Lori, so happy it turned out fine for you.
Made this last night. It was delicious and so tastey. Have a big family and had to double the receipt my only problem it came out to sticky. But delicious all the same.
So happy you enjoyed it, thank you so much for your feedback Erica.
This is such an amazing recipe! I made it tonight for me and my Mum. So simple yet brilliant. Thank you!!!!
Thank you Kat for your feedback, so happy you loved it.
Just saw this earlier today and had all ingredients on hand. This is one of my new favorites! I wish I had my vegan “meatloaf” made to go with this! Next time for sure.
Amy thank you for your feedback, vegan meatloaf would be delicious with it.
Is there something I can substitute for the coconut milk?
You could substitute with vegetable broth
Is it possible to use beef broth?
Any broth you like will work.
Is it possible to use beef broth?
Made it for dinner was wonderful, will be making it again..
Thank you for posting.
Thank you Judy, so happy you enjoyed it :)
This is a great recipe
Thank you Diane, I’m so happy you loved it.
Cheers. This recipe tasted amazing!
Can you make this in a rice cooker?
Hello Sheral, I haven’t tried it in a rice cooker but I’m sure it can be done.
I just made it in a rice cooker tonight and it was delicious! I put the rice, turmeric, coconut milk and broth in the rice cooker. Sautéed everything else in a pan and dumped it in. It was really great.
That’s great Anne so good to know that it can be done in the rice cook, thank you so much for your feedback!
I did this in my rice cooker. I just did the first teo steps in a sauté pan and mixed the rice and seasonings together and then everything else into the rice cooker. It was amazing.
Staci, thank you for your feedback, happy it turned out great!
This is so delicious, thanks for sharing!
I noticed that the recipe calls for water or veggie broth as well as coconut milk. If you use coconut milk, do you also add the water?
Matt you will need water and coconut milk or veggie broth and coconut milk to make sure the brown rice is properly cooked. Made this recipe multiple times!
This looks fantastic! It’s on the menu for this week, for sure. I’ll be cracking lots of black pepper into it to increase the health benefits of the turmeric.
Hope you love it!
Made this as a risotto and it was absolutely amazing, added a bit of fish sauce for saltiness and absolutely loved it!
Sounds delicious. Could it be made with cauliflower rice?
Thank you Nina, you certainly can!
I absolutely love this recipe, so many healthy ingredients and so much flavor!! I’m trying to cook healthier and so far it’s meant bland taste as I’m trying to find a balance between flavor and health, but this recipe was so delicious, thanks so much for sharing it!
You are welcome Jessica, I’m so happy you loved my recipe. I understand your struggle and that’s my mission to share flavorful recipes especially for those who are new to veganism. Hope you try more of my recipes!
Such a great recipe, thank you for sharing. I added some mushrooms to it, but other than that I followed the recipe. Very easy to make and my entire family loved it.
Hello Masha, I’m happy your family loved it.Thank you very much for your feedback.
Awesome Cheryl, I’m so happy you love it!
I just began using turmeric and your recipe was perfect for it!