Turmeric Coconut Rice

This light and fluffy turmeric coconut rice is an easy side dish made with four basic ingredients.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 17

Total Time 22

Servings

Calories 387kcal

Author Ashley C.

Ingredients

1 1/2 cups jasmine rice
1 tablespoon coconut oil
1 tablespoon freshly grated turmeric (about 1" piece)
14 ounces coconut milk (1 can)
1 cup water
1/2 teaspoon kosher salt
Freshly cracked black pepper to taste

Instructions

Place the rice in a fine mesh strainer and rinse thoroughly. Drain and set aside.
Add the coconut oil to a medium sized saucepan over high heat. Once hot, add the rice and toast in the oil for 1 to 2 minutes, stirring constantly.
Add the grated turmeric and continue to stir to combine.
Pour the coconut milk and water into the pot, stir and bring to a boil. Once boiling, cover the pot with a lid, lower the heat to a low simmer and cook until rice has absorbed all of the liquid, about 10 to 15 minutes.
Turn off the heat, add the salt and pepper and fluff the rice with a fork.

Notes

Storing Leftovers: Leftover coconut rice can be stored in an airtight container in the fridge for up to 5 days.

Freezing leftover rice: The high-fat content in this rice coming from coconut milk makes it an excellent candidate for freezing. Add the rice to an airtight container or freezer-safe bag and freeze for up to 4 months. Thaw in the fridge overnight before reheating and serving.

Nutrition