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 flair. It can be served for lunch or dinner.

Turmeric Coconut Rice

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.

Overlay of yellow turmeric coconut rice garnished with cilantro on a white plate

Brown rice vs White Rice:

  1. Eating 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’.

Overlay ingredients for turmeric coconut rice 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.

Close up of turmeric coconut rice on a white plate, golden spoon garnished with cilantro

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.

finished turmeric coconut rice on a white plate topped with vegan southern black-eyed peas on a white table

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.

Overlay of yellow turmeric coconut rice garnished with cilantro on a white plateOverlay of yellow turmeric coconut rice garnished with cilantro on a white plate

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Nutrition

(Per portion)
  • 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
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 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.
Recipe author's Gravatar image

Michelle Blackwood, RN

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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203 Comments
  1. Patricia Brantley
    November 2, 2020

    i love this recipe! made it several times. its on the stove right now and we are trying the blackeyed peas with it. going to be yummy!

  2. Elizabeth Israel
    October 28, 2020

    Great recipe! Easy to follow and simple to make additions and adjustments to suit your family’s taste! I’ve made it first exactly by the recipe..(awesome) and today I added black trumpet mushrooms and swapped the green onions for leeks!! I’m SURE it’ll be great AGAIN!! 5 ⭐️ for me!!

  3. Melanie Owens
    October 15, 2020

    This was SO delicious that I was eating it cold from the frig! This is the first brown rice recipe I’ve made that I really liked. Thank you!

  4. Claire
    October 1, 2020

    This has been my go-to recipe for the last 6 months! I add two stalks of celery with the carrots. Absolutely delicious! Thank you 🙏

  5. Ma
    September 27, 2020

    My store only had the already made microwave rice packets, will it still work with that???!

  6. YL
    September 25, 2020

    This recipe was excellent! I added more thyme and it turned out great.

  7. Emina
    August 22, 2020

    This is delicious. Thank you for the recipe, my whole family enjoyed it.

  8. Joann Burrows
    August 8, 2020

    So delious I used carton coconut milk instead of can

  9. Janet
    August 7, 2020

    Hi! This looks great. Can it be done in the Instant Pot?Adding the coconut milk at the end? I’ve never cooked anything in the IP with coconut milk. Also, because there’s such a variety of “milks” nowadays, do you mean full-fat or will it be just as good as “lite”? Thank you.

    • Michelle Blackwood, RN
      August 7, 2020

      Janet, I haven’t done it in the Instant Pot as yet but I plan to. You can use whatever coconut milk you prefer, it will still taste great.

      • Maria
        September 23, 2020

        I came to ask the same question! It looks amazing.

  10. Jocelyn
    August 3, 2020

    This is seriously so good and my 3 year old liked it too :)

  11. Carla
    July 30, 2020

    THIS IS SO GOOD!!! The whole family begged me to please make it again! I added cubes of tofu in for an easy complete meal and even my picky four year old was ALL ABOUT IT! Thank you!! Will be making this again (or my family will be mad if I don’t)!!!

    • Michelle Blackwood, RN
      July 30, 2020

      Carla, this is so cool, I’m happy you and your family enjoyed it. I love how you added tofu cubes, so yummy! Thank you for sharing your feedback.

  12. Heather
    July 29, 2020

    Have you tried it with cauliflower rice?