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Coconut Turmeric Rice

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If you’re looking for a simple, easy-to-make yet utterly delicious vegetarian rice dish — we have the dish for you! This Coconut Turmeric Rice is surprisingly good for you, filled with fresh flavor (and a hint of spice) and overall sure to be a winner!

Why we love this rice recipe

This is such a deceptively simple meal, but it’s so delicious! We love the bright yellow color given by the turmeric, as well as the kick of spice from the jalapeño. In addition, while coconut oil itself doesn’t have a strong flavor, coconut milk does, and we love it! This coconut turmeric rice is such a delight.

Coconut milk, which is made by grinding the actual coconut milk with water, tastes a lot like coconut itself — sweet, nutty, with a hint of a floral flavor. It adds a nice depth and richness to this rice, and we think it’s so delicious! 

Health benefits of turmeric

The vibrantly yellow root that makes the turmeric spice has been touted lately as a superfood with great health benefits. In addition to giving this rice its brilliant yellow coloring, the addition of turmeric in this recipe is in part because it does have some health benefits.

While not everything has been proven yet, turmeric is a powerful anti-inflammatory, and can help stave off infections as well. Others have given turmeric credit for doing everything from helping depression to staving off cancer — but none of those benefits have been fully confirmed yet.

Variations to Coconut Turmeric Rice

This recipe is vegetarian and super simple, but if you’d like to add some meat to it, you can totally do that! We think this would be super delicious with some sauteed chicken. It would be a great idea to season the chicken with turmeric, cumin, salt, and pepper before cooking it. 

If you’d like to add more vegetables to keep this vegetarian, you can add cauliflower florets or carrots as well!

How to make Coconut Turmeric Rice

  1. Rinse rice until the water runs clear, set aside.
  2. In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.
  3. Sauté for 1-2 minutes or until fragrant.
  4. Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat.
  5. Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes.
  6. Fluff with a fork and stir in arugula and cilantro.

What to serve with Coconut Turmeric Rice

This rice is amazing on it’s own. If you’re looking to add protein, try pairing it with our Chicken Shawarma. or our Easy Chicken Kofta 

Don’t forget to pair it with the Egyptian Tomato and Cucumber Salad!

Coconut Turmeric Rice

Food Dolls
This rice is going to be your new go-to rice! It’s flavorful, easy, and good for you!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner
Servings 6
Calories

Ingredients
  

  • 2 cups uncooked jasmine rice (basmati works well too)
  • 1 tbsp coconut oil
  • 1 jalapeño (diced, seeded for less spice)
  • 1 small diced shallot
  • 1 tsp salt (to taste)
  • ½ tsp ground black pepper (to taste)
  • 1 tsp ground turmeric
  • 13.5 oz canned light coconut milk
  • 1 cup water
  • 2 cups arugula
  • 2 tsp lime zest
  • 1/3 cup loosely packed chopped cilantro

Instructions
 

  • Rinse rice until the water runs clear, set aside.
  • In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.
  • Sauté for 1-2 minutes or until fragrant.
  • Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat.
  • Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes.
  • Fluff with a fork and stir in arugula and cilantro.

Video

Notes

Feel free to substitute the light coconut milk with full fat for a richer rice!
Keyword coconut rice, easy coconut rice, healthy rice, jasmine rice recipes, spicy coconut rice, turmeric rice
Tried this recipe?Let us know how it was!

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Recipe Rating




One Comment

  1. 5 stars
    Amazing, simple, delicious! I was a little worried about the jalapeño, but it blended in perfectly. Love the addition of the arugula…I easily double the amount I put in because it cooks down so much. In my rotation of rice recipes for good!