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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- Categories: Gluten-Free, Vegan
- Course: Side Dish
- Cuisines: Indian, Jamaican
- Energy: 224 kcal / 936 kJ
- Fat: 3 g
- Protein: 5 g
- Carbs: 45 g
- Preparation: 15 min
- Cooking: 50 min
- Ready in: 1 h 5 min
- For: 8 servings
- 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
- 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.
- 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.
I have tried several brown rice recipes recently and this one is the best. So flavorful my new favorite!
Sue, thank you very much for your feedback, I’m very excited that you enjoyed my recipe.
Above the rest, bar none.
I also wanted to add that serve it with Mung soup on top with essence sprouted bread or Nan bread.
My family did all but lick the bottom of the pan.
Yes, it’s that good.
Can this be doubled or should I make 2 separate batches?
I double recipes then add the salt to taste when I add all the ingredients with the liquid boiling, once the liquid tastes as flavorful as how you like the end results to taste then you have the right amount of salt. I have also done two pots for the exact flavors.
I have made this exactly as the recipe says and loved it. I’ve also made coconut, turmeric rice for in stir fry without the additional veggies. I do cook the rice differently. I cook it like I do white rice for my Lebanese rice. I rinse and drain it then put it in a bowl of water for 15 mins. Rinse again and then add it for cooking. I bring it to a boil and continue to boil the liquid down until I can almost see the rice. Then I cover it and simmer on low for 50 minutes. Brown rice is tough and I found doing this makes the rice come out much softer
Love how it was presented and I love the fact that coconut is apart of the ingredients
Very yummy. followed the recipe the first time and used it as a template for the second batch :) I added a little bit of cumin, curry spice, spinach and extra onions and veggies as it was definelty not enough for that amount of rice; hold the cilantro and lime, so good!
This recipe looks really good….thanks for sharing
Thanks for a yummy looking recipe!
Would it work with easy cook (parboiled) brown rice?
Sam, you are welcome, yes it would. Put the tip of your finger touching the top of the rice and add the liquid until the first knuckle. Bring it up to a boil; as soon it starts to boil, lower to a simmer, cover the rice and let cook until fork tender.
Thank you for sharing this recipe. I’m just transitioning to a vegan lifestyle and grateful to you for sharing this recipe, please continue. I will be making this tomorrow and can taste the goodness already :-)
Chelsea, welcome to this lifestyle. I’m thankful you found my website.
I like. Thanks for a fine template recipe!
I’m so happy you enjoyed it. Thank you for your feedback.