Description
Turmeric coconut rice is a creamy, golden-hued side dish made with basmati rice, coconut milk, and turmeric. It’s aromatic, nourishing, and perfect alongside curries, grilled meats, or roasted vegetables.
Ingredients
- 1 cup basmati rice, rinsed
- 1 tsp oil
- 1/2 onion, finely chopped
- 2 tsp turmeric
- 3/4 cup coconut milk (preferably full-fat)
- 1 1/4 cup water
- Salt and pepper, to taste
Instructions
- Heat oil in a saucepan over medium heat.
- Add chopped onion and sauté for 2–3 minutes until translucent.
- Stir in rinsed rice and turmeric until rice is evenly coated.
- Add coconut milk, water, salt, and pepper. Stir to combine and bring to a simmer.
- Reduce heat to low, cover the saucepan, and cook for about 25 minutes until the liquid is absorbed and the rice is tender.
- Remove from heat, let sit covered for 5 minutes.
- Fluff with a fork before serving.
Notes
- Add a cinnamon stick or cardamom pods while cooking for aromatic depth.
- Garnish with fresh cilantro or green onions for brightness.
- Jasmine rice can be substituted for basmati for a different texture.
- Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.
- Reheat with a splash of water or coconut milk to keep it moist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
