Coconut Turmeric Rice

My love for rice led me to this Coconut Turmeric Rice recipe! I’ve always loved experimenting with different kinds of rice. We at tons of it growing up! There were even times I would be perfectly content eating a bowl of rice topped with black pepper, butter and occasionally a sauce like General Tso’s. Actually my mouth is watering just thinking about it!

Ingredients You’ll Need to Make Coconut Turmeric Rice:

• neutral oil – I used olive oil, but you can also substitute for vegan butter, or another neutral oil like grapeseed or vegetable oil.
• minced garlic – I’m convinced that every good dish begins with garlic and this one is no exception! If you don’t have fresh garlic, you can also substitute with garlic powder.
• sea salt, onion powder – every good rice dish needs flavor so you’ll use these to ensure the dish isn’t bland.
• white basmati rice – you could also substitute with Jasmine rice if you don’t have Basmati rice.
• full fat coconut milk
• vegetable broth – if you don’t have broth you could also substitute with water, but broth will certainly help to add additional flavor.
• ground turmeric – the vibrant yellow color is thanks to this ingredient. It has a very subtle flavor, but is sure to brighten up your meal.
• fresh cilantro or parsley for garnish (optional)

How to Make Coconut Turmeric Rice

Making this rice was super easy! Round up just six ingredients and you’re all set! You’ll start by sautéing some minced garlic in an oil of your choice. For an oil-free version, you can omit the oil and sauté with water instead. Next, you’ll simply add the remaining ingredients to the pot and bring it to a boil.

While the pot is boiling, it’s important to keep an eye on it. Especially when you notice that most of the liquid is gone. At this point, you want to make sure that you’re stirring the rice frequently so that it doesn’t stick to the bottom of the pot.

This is why I suggest using a non-stick pot to cook the rice in on the recipe card. There’s nothing worse than accidentally cooking the rice too long and half of it being stuck to the bottom of the pan. Yikes!

FAQ:

What Goes With Coconut Turmeric Rice?

You can pair this Coconut Turmeric Rice with all of your favorites! Pretty much whatever you’d normally pair with rice. I like to keep it simple sometimes and pair it with a pan-fried tofu recipe or even a store-bought vegan chicken alongside steamed broccoli or spinach.

In addition, here are a few suggestions:

• Lentil Spinach Curry
• Vegan Jamaican Beef Patties
• Lentil Tacos
• Curried Red Beans
• Chickpea Tacos

How Long Does this Dish Last?

This dish will typically last for up to 5 days wen stored in the fridge.

How Do I Store the Leftovers?

You can store this dish in an airtight container once completely cooled, then transfer it to the fridge until you’re ready to enjoy.

Can I Freeze Coconut Turmeric Rice?

Yes, this dish can be frozen! Once cooled, place the rice in an airtight container, then transfer to the fridge for up to 3 months.

When you’re ready to enjoy transfer it from the freezer to the fridge to thaw overnight, then reheat in the microwave or on the stovetop.

I know you’ll love this Coconut Turmeric Rice! It’s super easy to make and can be paired with lots of different things, making it the perfect side dish. The turmeric gives it a vibrant, rich color and also provides an array of health benefits. It’s said to have anti inflammatory properties that can help relieve infections. Give this recipe a try and let me know what you think in the comments below!

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5 from 25 votes

Coconut Turmeric Rice

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Equipment

• Measuring Spoons
• Dry Measuring Cups
• Liquid Measuring Cup

Ingredients

• 1-2 tsp neutral oil (I used olive oil)
• 1 tsp minced garlic
• 1/2 tsp sea salt
• 1 tsp onion powder
• 1 cup white basmati rice rinsed and drained
• 1 cup full fat coconut milk
• ¾ cup vegetable broth
• 1 tsp ground turmeric
• fresh cilantro or parsley for garnish (optional)

Instructions

• In a nonstick pot, add the oil and adjust to medium heat. Once warm, add the minced garlic and sauté for 1-2 minutes or until fragrant.
  1-2 tsp neutral oil, 1 tsp minced garlic
• Add in the rice, coconut milk, vegetable broth, turmeric, onion powder, and sea salt. Increase heat and bring to a boil (uncovered).
  1/2 tsp sea salt, 1 tsp onion powder, 1 cup white basmati rice, 1 cup full fat coconut milk, ¾ cup vegetable broth, 1 tsp ground turmeric
• Once boiling, reduce to a medium-low heat (simmering) and cover with a lid. Stir frequently to avoid sticking. Let cook for about 15-20 minutes or until all liquid is gone and rice is fluffy.
• Fluff with a fork and garnish with fresh cilantro or parsley (optional). Enjoy!
  fresh cilantro or parsley for garnish

Notes

Makes 3 cups cooked rice