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:Â Jan 11, 2017Â
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.
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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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Turmeric Coconut Rice
Equipment
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 of 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.
This recipe was a game changer in my place! Thank you so much!! I’ve made it a half dozen times in the past 2 months. My question is, can I make this in big batches to freeze with my Foodsaver to have on demand??
Zack that’s awesome, I’m so happy you enjoyed it. Yes, you can make it in any size pot. I have made it in huge commercial pots. Follow the instructions on my recipe about How To Cook Brown Jasmine Rice https://healthiersteps.com/recipe/how-to-cook-brown-jasmine-rice/
How much heat should it be cooked in. I’m cooking as we speak. I’m super excited to try it, but I’m very tempted to open the lid because I want to make sure the rice cooks well. It all smells so delicious
Once you bring it to a boil, cover the pot and reduce the heat to the lowest and simmer until the rice is tender. It is best to keep the lid covered, the steam helps to cook the rice.
I have made this before and it was delicious. Have you made it in the instant pot? How would you change the recipe for the instant pot?
Sarah, I haven’t done it in an Instant Pot, I figured it should be ready in 20 minutes, you would more than likely need less liquid though. If you try it, please let us know.
This recipe was simple and so delicious!
Thank you Nancy for your feedback, I’m so happy you enjoyed it.
I am just obsessed with this recipe! Made it once before and now im gonna make it again for dinner. Amazing. I made mine without stock becuase i had none so i used water and it was just fine. Im sure with the stock its much richer.
Britne, that’s awesome, I’m so happy you love it, yes the stock helps the flavor but it is great without it. Thank you for your feedback.
Excellent
Thank you Sonnia.
My son loves this!!!
Awesome, I’m happy he does. Thank you for your feedback.
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!