Turmeric coconut rice is a simple, flavorful side dish that will add a pop of color to any table. Try this healthy, long-grain basmati rice for a quick, one-dish meal you can make in a pot on the stove. Cooked in coconut milk, this dish has a delicious, nutty flavor.
Turmeric is a spice commonly used in Indian cuisine. It is also known to have medicinal properties so almost everyone wants to use it in as many dishes as possible. This rice is the perfect dish to add some.
Try this aromatic turmeric with basmati rice from India. Cooked with coconut milk and spices, it’s a flavorful side to any meal.
Ingredients and substitutes
- Rice - I love to use long grain basmati rice. But, short-grain rice works just as well. Every rice has its own guide for liquid I suggest you read the instructions on the package to know how much liquid is recommended by the manufacturer. Below, works great with all types of basmati rice.
- Whole spices - these add a wonderful aroma to the rice. Do not add too many of these as it can be very overwhelming.
- Turmeric powder - use ground turmeric from a reliable source to ensure you get the best nutritional value.
- Ghee - a little goes a long way in adding a lovely aroma to the rice. Of course, you can omit it as well.
- Coconut - I used a can of rich thick coconut milk. If you only have coconut cream use 1 cup of coconut cream with more water, broth, or stock.
- Veggies- I have used only frozen green peas today but you can also use half a cup of diced carrots with the peas.
- Broth/stock - I used chicken broth but you can use vegetable broth to make this vegetarian and vega.
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- 2 cups (370 g) Basmati rice washed and soaked for 30 minutes
- 1 tablespoon Oil Olive or cooking oil
- 1 tablespoon Ghee or clarified butter for flavor (optional)
- 3 pieces Whole cloves
- 1 3-inch Cinnamon stick
- 3 pieces Cardamom pods
- 2 medium Bay leaves
- ½ medium Onion chopped finely
- 2 small Garlic cloves chopped finely
- 1 teaspoon Turmeric powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper powder
- 1 cup Green peas fresh or frozen thawed
- ½ cup Freshly chopped cilantro coriander leaves
- 2 cup Coconut milk
- 1 cup Stock or broth chicken or vegetables
- Rice - In a large bowl wash the rice under clean running water a few times until the water looks clean without any dirt. Add more water and leave the rice to soak for 30 minutes. Drain and set aside. Pro tip - if you use prewashed rice you can omit this step. Soaking the rice cooks it evenly and makes it light and fluffy not sticky2 cups Basmati rice
- Saute - In a pan over medium heat add the oil and ghee. Add the whole spices and saute for 30 seconds.1 tablespoon Oil, 3 pieces Whole cloves, 1 3-inch Cinnamon stick, 3 pieces Cardamom pods, 2 medium Bay leaves, 1 tablespoon Ghee
- Veggies - Then add the onions and garlic and saute until the onions are translucent. Then add the turmeric powder and saute another 30 seconds. Pro tip - keep the heat to medium or low so you don't caramelize the onions and garlic.½ medium Onion, 2 small Garlic cloves, 1 teaspoon Turmeric powder
- Toast rice - next add the drained rice and saute for 2 minutes on medium-low. Season with salt and pepper.1 teaspoon Kosher salt, ½ teaspoon Black pepper powder
- Liquid - Add the stock, coconut milk, green peas, and cilantro. Combine well and bring to a boil.1 cup Green peas, ½ cup Freshly chopped cilantro, 2 cup Coconut milk, 1 cup Stock or broth
- Simmer - As soon as the liquid comes to a boil, reduce the heat to a low simmer. Cover the pan and cook for 15 minutes. After 10 minutes leave the rice covered for another 10 minutes. Pro tip - do not skip on the 10 minutes of resting time. This will help absorb excess moisture making sure the rice is not sticky.
- Fluff - after 10 mins fluff the rice with a fork and garnish with more fresh cilantro.
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