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!
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.
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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 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.
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.