This turmeric rice is flavorful yellow-colored rice that can be served as a side dish with any main course or delicious on its own. It takes just 15 minutes to cook and can be made in many variations. Today, we added coconut milk for an aromatic twist.
Table of Content
Rice is one of the easiest foods you can make in just 20 minutes. The best part, give it a few additions and it can be a meal on its own. Some of the rice recipes I have on this blog from the simplest such as my fruit and rice pilaf, chicken rice, prawn rice, or even the one-pot chicken biryani are all that my kids will eat as a meal with nothing else. While this has no meat or chicken in the rice it is quite creamy and flavorful with the coconut and stock, so my kids eat it on its own too.
About this recipe
A simple and easy recipe that gets done in just 20 minutes. The coconut milk adds an aromatic flavor and creaminess to the rice so you can eat it on its own or serve it as a side dish. Today I served it with my channa masala with is an Indian chickpea curry.
I am using basmati rice but any rice you prefer can be used. Basmati gives us a nice fluffy and grainy texture when cooked with the right amount of water.
Ingredients and substitutes
- Rice - you can use any rice you want. Just read the directions on the package for the water to rice ratio. Basmati rice works best with the ratio I have given below. Today I am using brown rice but white rice will use the same quantity of water and cooking time.
- Turmeric - Give a pretty yellow color to the rice and is very high in anti-oxidant. You can find turmeric in most supermarkets. Also available in Indian or Middle-Eastern stores.
- Onion - I like using red onions because they caramelize and add a nice sweetness to the rice but you can use any onions you have on hand.
- Stock - I often use chicken stock but vegetable stock works just as well. You can even use the same quantity of water.
Step by step instructions
- Wash, rinse and soak the rice for 30 minutes. Drain and set aside.
- In a sauté pan, sauté garlic and onions in oil until onions are translucent.
- Add the turmeric - saute 30 seconds
- Then, add the drained rice - saute for 2 minutes until nicely toasted.
- Add the coconut milk and combine well.
- Then, add the stock and combine well.
- Season with salt and pepper.
- Once it comes to a boil, reduce heat to a low simmer.
- Cover the pot and let cook on low for 15 minutes.
- After 15 minutes turn the heat off but do not open the pan.
- Let it rest for 10 minutes more.
- Garnish with fresh cilantro and toasted almond flakes.
Frequently asked questions
This coconut turmeric rice will keep in the fridge for 3 to 4 days. You can also freeze it for up to a month.
Yes, you can omit the coconut milk and use more chicken or vegetable stock.
Absolutely, you can add up to one cup of mixed fruit and nuts to this rice. You can also see my recipe for Fruit and Nut Rice Pilaf.
Yes, you can add vegetables just as we did in this recipe Vegetable Rice Pilaf
Not in this recipe but you can use my recipe for prawn pilaf and chicken pilaf.
Yes, I have a recipe for turmeric rice with chicken and peas which is absolutely delicious.
You may also like
Tried my recipe? Don't forget to rate ★★★ ★★ it and leave a comment to let me know how it was.
You can also find a collection of my tutorials and recipes on Pinterest.
Follow me on Facebook, Twitter, and Instagram for more.
Printable Recipe
Coconut Turmeric Rice
Print Pin Rate Share by Email Share on FB Save GrowDescription
Video
Ingredients
- 1 cup (200 g) Basmati rice brown or white
- 2 tablespoon (2 tablespoon) Cooking oil
- 1 (1 ) Garlic sliced
- ½ cup (½ cup) Onion chopped
- 2 teaspoon (2 teaspoon) Turmeric
- ½ cup (120 ml) Coconut milk
- 1 cup (250 ml) Stock chicken or vegetables.
- 1 teaspoon (1 teaspoon) Salt
- ½ teaspoon (½ teaspoon) Pepper
Instructions
- Wash, rinse and soak the rice for 30 minutes. Drain and set aside.
- Saute garlic and onions in oil until onions are translucent
- Add the turmeric – saute 30 seconds
- Then add the drained rice – saute for 2 minutes until nicely toasted.
- Add the coconut milk and combine well.
- Then add the stock and combine well
- Season with salt and pepper
- Once it comes to a boil – reduce heat to a low simmer
- Cover the pot and let cook on low for 15 minutes.
- After 15 minutes turn the heat off but do not open the pan.
- Let it rest for 10 minutes more.
- Garnish with fresh cilantro and toasted almond flakes
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Allen Mitchell
Do you have cookbook I can order?
Veena Azmanov
Not yet, Allen. Perhaps in future