Turmeric Coconut Rice

Yellow rice with coconut and peas in a skillet.

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.

Course Side Dish

Cuisine Anglo-Indian, East-Indian, Indian, International

Keyword basmati rice, coconut rice, rice, turmeric rice

Prep Time 10

Cook Time 20

Resting time 10

Total Time 40

Servings servings

Calories 336kcal

Ingredients

2 cups Basmati rice washed and soaked for 30 minutes
1 tbsp Oil Olive or cooking oil
1 tbsp 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 tsp Turmeric powder
1 tsp Kosher salt
½ tsp 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

US Customary - Metric

Instructions

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 sticky
2 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 tbsp Oil, 3 pieces Whole cloves, 1 3-inch Cinnamon stick, 3 pieces Cardamom pods, 2 medium Bay leaves, 1 tbsp 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 tsp Turmeric powder
Toast rice - next add the drained rice and saute for 2 minutes on medium-low. Season with salt and pepper.
1 tsp Kosher salt, ½ tsp 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.

Nutrition