Coconut Turmeric Rice

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)
Coconut Turmeric Rice in the plate

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.

Coconut Turmeric Rice

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:

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.

Coconut Turmeric Rice

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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Coconut Turmeric Rice
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5 from 17 votes

Coconut Turmeric Rice

Course Side Dish
Cuisine American
Keyword Fried Rice, Turmeric
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

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
Coconut Turmeric Rice

12 Comments

  1. Julie Daniel

    5 stars
    This recipe was very delicious and so easy to make. I ate it as the meal, but look forward to making it again as a side dish.

  2. 5 stars
    We make a coconut rice in PR that is to die for, but I know your addition of turmeric will take it over the top!

  3. 5 stars
    This rice looks absolutely amazing. I love that it has coconut and turmeric in it; two very nutrient-rich foods! I am excited to make this recipe

  4. I have everything I need to make this rice! Can’t wait to make it, it’s the perfect side dish for some chicken we planned on using.

  5. 5 stars
    This rice looks so delicious! Love that it includes coconut and turmeric. I could use it with so many things.

  6. 5 stars
    This will be such a great addition to dinner tonight. I can’t wait!

  7. 5 stars
    I love so many different flavors of rice so I definitely want to try this for weeknight dinner.

  8. 5 stars
    I LOVE this rice and can’t wait to eat it with all the things! Thanks!

  9. Amanda H.

    5 stars
    AMAZING! This rice is so fun and delicious! It also makes great leftovers to add to other roasted veggies the next day. The flavor is so great from the slight sweetness of the coconut and then the earthy, spice of the turmeric. It is just delicious!

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  11. 5 stars
    I am forever looking for dishes that include turmeric because it helps with digestion, so naturally I was excited when this one was posted. This recipe is so delicious that it left me wanting to lick the plate.

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