Turmeric-Coconut Rice

The Cowgirl Gourmet


Rice is a staple that needs to be in every kitchen pantry. Whether a batch of chicken (and rice) soup is in order or if the dog gets sick, you can have rice on the table in 20 minutes. Leftover rice can be a vessel for all of the remaining vegetables left in the refrigerator when it is magnificently turned into fried rice with vegetables that everyone loves. The addition of turmeric gives this rice a sun-kissed hue while the coconut oil and coconut milk give it just enough richness and flavor to make it unforgettable. Serve with a stir fry, curry or dal or with grilled meat and vegetables. This recipe can easily be doubled to ensure there's plenty leftover.


Serves 4


2 tablespoons coconut oil

1 cup organic jasmine or basmati white rice

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup organic coconut milk, combo of solid fat and milk

1 cup water


Place saucepan over medium high heat and add coconut oil so it melts. Once oil is hot, add the rice and stir well to coat the kernels. Continue sauteing the rice for about 3 minutes, stirring as needed so it does not burn. Add the ground turmeric, salt and pepper and continue to stir to coat. 


Add the coconut milk and water and bring to a boil. Once the liquid is boiling, turn down the heat, cover and cook for 15 minutes, or until the water has evaporated. Then turn off the heat and let sit for 5-10 minutes. Fluff rice with a fork and serve.


Refrigerate any leftover rice.

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