turmeric coconut rice

http://calgaryavansino.com/recipes/turmeric-coconut-rice/

  • Serves

    makes 6-8 servings

  • Preparation Time

    10 minutes

  • Cooking Time

    50 minutes + 15 minutes

Ingredients

  • 1 tbsp coconut oil
  • 1/2 large onion or 1 small onion chopped
  • 1 clove garlic, minced
  • 1 and 1/2 tsp ground turmeric
  • 1/2 tsp cumin
  • 1/2 tsp ground ginger
  • 3 sprigs of fresh thyme (fresh is best, but dried is ok if that’s all you can find)
  • 1 medium carrot, peeled and finely chopped
  • 2 green onions/spring onions, chopped finely
  • 355g brown rice (I like jasmine best), washed and drained
  • 500ml vegetable stock
  • 400ml can (15oz) coconut milk
  • 1 tsp salt
  • 1 tsp pepper
  • handful of cilantro/coriander and a few limes to serve
  • 1 tbsp coconut oil
  • 1/2 large onion or 1 small onion chopped
  • 1 clove garlic, minced
  • 1 and 1/2 tsp ground turmeric
  • 1/2 tsp cumin
  • 1/2 tsp ground ginger
  • 3 sprigs of fresh thyme (fresh is best, but dried is ok if that’s all you can find)
  • 1 medium carrot, peeled and finely chopped
  • 2 green onions/spring onions, chopped finely
  • 2 cups brown rice (I like jasmine best), washed and drained
  • 2 cups vegetable stock
  • 400ml can (15oz) coconut milk
  • 1 tsp salt
  • 1 tsp pepper
  • handful of cilantro/coriander and a few limes, to serve
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I am so excited that I’ve finally perfected this turmeric coconut rice recipe and it’s up for you to try. It’s an absolute star! We enjoyed similar rice dishes numerous times during our Asian travels and were enthralled by the mix of coconut, turmeric and brown rice – it’s the perfect mix of savoury and sweet. We usually serve this with baked tempeh or tofu but it’s equally good as a side to eggs, other veggies or fish. Don’t rush the cooking process – it takes a full 50 minutes (and 15 minutes resting) so make it when you have time to leave it on the stove to absorb properly.

Heat the coconut oil in a large pot or sauté pan, and cook the onion and garlic until they are soft, but not browned.

Stir in the turmeric, cumin, ginger, thyme, chopped carrots and spring onions, and cook until everything is well mixed and the carrots begin to soften.

Then add in the rice, stock, coconut milk, salt and pepper.

Bring to a boil, then reduce to a simmer and cover for 50 minutes. Leave it alone and don’t open the top. After 50 minutes, remove from heat and keep covered for 15 minutes before serving. Add more salt if it needs it after tasting.

Fluff with a fork and garnish with chopped cilantro/coriander and a squeeze of lime juice.