Coconut Turmeric Rice
Calories: 16
Adjust Servings Here: 4 servings
Description
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.
Ingredients
- 1½ cup (275 g) Basmati rice white
- 2 tbsp Cooking oil
- 2 tbsp Butter
- 1 large Garlic clove sliced
- 1 medium Onion diced
- 3 tsp Turmeric
- ½ cup (120 ml) Coconut milk
- 2½ cup (590 ml) Broth or stock chicken or vegetables.
- 1½ tsp Salt
- ½ tsp Black pepper
- 2 tbsp Parsley or cilantro chopped for garnish
- 2 tbsp Almond flakes optional for garnish
Instructions
Stovetop
- Rinse - Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water is clear. Drain well.
- Soak - Place the rice in a large bowl and fill it with clean water, at least 2 inches more than the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and set aside until ready to serve.
- Saute - In a large skillet over medium heat add the oil and butter. Saute the garlic and onions until the onions are translucent.
- Turmeric - Next, add the turmeric and saute for just 30 seconds. Add the drained rice and saute for another minute or two.
- 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 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.
- Garnish with fresh parsley or cilantro and toasted almond flakes.
Instant pot
- Same as above - Saute the onions and garlic in oil and butter, 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 - Saute the onions and garlic in oil and butter, 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.
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
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