Coconut Turmeric Rice
This coconut turmeric rice is a fragrant side-dish that is perfect with chicken, fish or a stir-fry. Made with pantry staples, it takes less than 30 minutes to come together. Serves 4-6 with generous portion sizes.
Servings: 6 people
Calories: 379kcal
Ingredients
- 2 cups rice
- 1 can coconut milk
- 1 teaspoon turmeric
- 1.5 cups vegetable broth
- 1 bay leaf
- pinch salt
- pinch black pepper optional
For the toppings
- 2 tablespoon pistachio nuts crushed
- 1 tablespoon pumpkin seeds (pepitas)
- 1 handful fresh herbs parsley or coriander
Instructions
- Rinse your rice thoroughly in cold water until it runs clear.
- Add the rice, coconut milk, turmeric, vegetable broth and bay leaf to a pan and bring to a boil. Stir well and reduce the heat. Cover the pan and cook on a low simmer for 15-20 minutes until the liquid has been absorbed. Have a peak after about 12 minutes to check how it is getting along - you don't want burnt rice!
- Once the rice is done, remove the bay leaf, then transfer to a serving bowl and sprinkle over the pistachio nuts, pumpkin seeds, fresh herbs, salt and pepper, if using.
- Serve immediately and enjoy!
Notes
- I use basmati rice, but I have seen similar recipes for coconut rice that use jasmine rice.
- Fluff up the rice with a fork before serving to separate the grains.
- Don't forget to remove the bay leaf!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- black pepper, which is optional
- vegetable broth, as branded products are not rated on the SIGHI list.
Nutrition
Calories: 379kcal | Carbohydrates: 53g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 12mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 3mg