A creamy and vibrant rice dish that pairs beautifully with curries, grilled meats, or fish. This turmeric coconut rice not only looks stunning with its golden hue but also brings comforting flavors and nourishing benefits to the table.

Why You’ll Love This Recipe

I love how simple yet impressive this turmeric coconut rice is. The coconut milk makes the rice creamy and slightly sweet, while turmeric adds an earthy flavor and that gorgeous golden color. I also appreciate that it’s a healthier side dish, packed with anti-inflammatory benefits from turmeric. Whether I serve it with a curry or alongside something grilled, it always makes the meal feel complete.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup basmati rice, rinsed

• 1 teaspoon oil

• 1/2 onion, finely chopped

• 2 teaspoons turmeric

• 3/4 cup coconut milk

• 1 1/4 cup water

• salt and pepper to taste

Directions

1. I start by heating oil in a saucepan over medium heat.

2. I add the chopped onion and sauté for a few minutes until it becomes translucent.

3. Next, I stir in the rice and turmeric until everything is well coated.

4. I pour in the coconut milk, water, salt, and pepper, then bring the mixture to a simmer.

5. Once simmering, I reduce the heat to low, cover the pan, and let it cook for about 25 minutes, until the liquid is absorbed and the rice is tender.

6. I remove it from the heat, let it sit covered for 5 minutes, then fluff it with a fork before serving.

Servings and timing

This recipe makes 4 servings. Prep time takes about 10 minutes, and the cooking time is 25 minutes, bringing the total to 35 minutes.

Variations

I sometimes like to make small changes to fit the meal I’m serving:

• I add a cinnamon stick or a couple of cardamom pods for a more aromatic flavor.

• For extra richness, I use full-fat coconut milk instead of light.

• I sprinkle in fresh cilantro or green onions before serving for a burst of freshness.

• I swap basmati rice with jasmine rice for a slightly different texture and fragrance.

Storage/Reheating

If I have leftovers, I store the rice in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or coconut milk to keep it from drying out, then warm it on the stove or in the microwave. This rice can also be frozen for up to a month—just be sure to let it cool before freezing.

FAQs

Can I use brown rice instead of basmati?

Yes, I can, but I need to increase the cooking time and liquid since brown rice takes longer to cook.

Do I need to rinse the rice before cooking?

I always rinse the rice to remove excess starch. It helps the rice cook up fluffy instead of sticky.

Can I make this recipe vegan?

It already is! Since it uses coconut milk and no animal products, it’s a great plant-based side dish.

What dishes go well with turmeric coconut rice?

I like to serve it with curries, grilled chicken, shrimp, or fish. It’s also delicious with roasted vegetables.

Can I make this in a rice cooker?

Yes, I can make this recipe in a rice cooker. I just sauté the onions separately and then add everything to the cooker, letting it finish the job.

Conclusion

Turmeric coconut rice is one of my favorite side dishes because it’s easy, flavorful, and nourishing. I love how it pairs well with so many meals, bringing both comfort and color to the table. Whether I serve it on a busy weeknight or as part of a special dinner, it never disappoints.