Coconut Turmeric Rice

Coconut turmeric rice is a simple yellow rice dish with the delicious flavors of coconut milk and turmeric! Not only is this rice dish simple to prepare, but it also has incredible health benefits. Learn how to make it in just 20 minutes.

---

Rice is one of the easiest foods you can make in just 20 minutes. The best part is that, given a few additions, it can be a meal on its own. Some of the rice recipes I have on this blog are from the simplest such as steamed basmati rice to elaborate chicken biryani. There is really so much you can do with rice!

Why make this rice?

• It’s a simple and easy recipe that gets done in just 20 minutes.
• And, most of the ingredients are easy to find or simple pantry staples.
• Turmeric’s warm flavor adds a twist to plain rice.
• In addition, 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.
• I am using basmati rice, but any rice you prefer can be used. For example, jasmine rice. 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 long-grain 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 also use the same quantity of water and cooking time.
• Turmeric – Gives a pretty yellow color to the rice and is very high in antioxidants. You can find turmeric in the spices section in most supermarkets. It’s also available in Indian or Middle Eastern stores.
• Coconut milk – Adds a nice creaminess to the rice. If you prefer, you can also substitute the coconut milk with more broth or water.
• Onion – I like using red onions because they caramelize and add a nice sweetness to the rice. But you can also use any onions you have on hand.
• Liquid – I often use chicken broth or stock, but vegetable broth works just as well. You can also use the same quantity of water.
• Optional ingredients – This is a very versatile recipe, and you can add more flavor with a bay leaf or whole spices like cardamom, cloves, and a cinnamon stick. You can also add small diced carrots and peas to the rice to make it a meal on its own.

Step-by-step: Coconut turmeric rice recipe

---

Stovetop

• Rinse – Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Then, swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Next, drain the water and repeat the process at least 3 times more or until the water is clear. Drain well using a colander.
  Pro tip – Rinsing the rice will wash away the starch and reduce stickiness. However, if you purchase pre-washed rice, you can skip the rinsing process.
• Soak – Place the rice in a large bowl and fill it with clean water, at least 2 inches above the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and set it aside until ready to serve.

• Sauté – In a large skillet over medium heat, add the oil and butter. Sauté the garlic and onions until the onions are translucent.
  Pro tip – Do not let the onions caramelize; we want them to blend into the rice, not stand out.
• Turmeric – Next, add the turmeric and saute for just 30 seconds. Then, add the drained rice and saute for another minute or two.
  Pro tip – Sautéing the rice helps toast it lightly and coats each grain with the oil and butter, making it very flavorful.

• Liquid – Add the coconut milk and simmer for a minute more, followed by the broth or stock. Season with salt and pepper.
• Cook – Bring the rice to a boil, then reduce the heat to a low simmer. Cover the pan and let it cook on low for 15 minutes.

• Rest – Once the 15 minutes are up, turn the heat off and leave the rice to rest for an additional 5 to 10 minutes. Open the lid and fluff the rice with a fork.
  Pro tip – Letting the rice rest will help excess moisture evaporate and make the rice fluffier.
• Garnish with fresh parsley or cilantro and toasted almond flakes.

Instant pot

• Same as above – Sauté the onions and garlic in oil and butter as above, but in the inner bowl of the Instant Pot on saute mode. Add the turmeric, followed by the rice, coconut milk, and broth. Season with salt and pepper.
• Close the IP and seal the vent. Cook on high pressure for 7 minutes. When the beeper goes off, let the pressure naturally release for 5 minutes. After 5 minutes, release any remaining pressure manually. Open the IP and fluff the rice with a fork.

Pressure cooker

• Same as above – Sauté the onions and garlic in oil and butter as above, but in the pressure cooker on medium heat. Add the turmeric, followed by the rice, coconut milk, and broth. Season with salt and pepper.
• Close the lid with the whistle. Cook on medium-high heat for two whistles. After the first two whistles, turn the heat off and let the pressure naturally release for 5 minutes. Then, open the cooker and fluff the rice with a fork.

---

---

Don’t lose this recipe! Save it for Later!
📌 Save this Recipe for later on Pinterest so you can easily find it again.
⭐ Add Veena Azmanov Kitchen to your Google Preferred Sources.
It helps Google show you more of our recipes.
📧 Subscribe for new recipes delivered to your inbox.
🎥 Follow us for more recipes

• Facebook
• Instagram
• YouTube
• Pinterest

---