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'.
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!
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.
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!
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 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.
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
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.
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.
You are welcome, I’m so happy everyone enjoyed it. Thank you for your feedback.
Very excited to make this, if I use white rice instead should I do anything different or just follow the recipe as is?
If you use white rice, you are definitely going to need to reduce the liquid, it will also cook faster. Make sure the liquid is 1 inch above the rice. Follow the method on my post entitled, How To Cook Brown Jasmine rice, just the method and you will be fine. https://healthiersteps.com/recipe/how-to-cook-brown-jasmine-rice/
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!
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!
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.
Hi Michelle! Thank you so much for your wonderful recipes. Do you use full fat coconut milk for this recipe? Thanks kindly in advance ❤️
You are welcome Lori, yes I used full fat coconut milk. Hope you enjoy.
I can’t wait to try this recipe!! Can I use quinoa instead of brown rice?
Yes you can but make sure the liquid is only an inch above the quinoa.
This recipe looks fantastic. Can’t wait to try it. Can I use texmati brown rice? I found one that I love. Thanks
Thank you Yvonne, that will be fine. Please enjoy!
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!
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.
10+ absolutely fantastic! Family loved it will have to check out your other recipes, thank you!
Thank you Barb, I’m so happy you and your family enjoyed it. I appreciate you leaving this lovely feedback.
Hello. Question: The recipe calss for 2 sprigs of thyme. Do you remove the sprigs from the rice at any point before serving?
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.
This is exactly the recipe I was looking for (I have not made it yet, but will tonight!) Thank you for all the info!
Olivia, I’m happy you found it, I hope you enjoy!
Could I make this with rice that’s already pre cooked?
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.
Could this be made in an instant pot?
I’m sure it can but I haven’t done so as yet.
Did you use sweetened or unsweetened coconut milk?
Unsweetened, I never use sweetened coconut milk for any of my recipes, just never bought it.
Thank you!!!
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!
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.