If you’re looking for a simple, easy-to-make yet utterly delicious vegetarian rice dish then look no further! This Coconut Turmeric Rice is surprisingly good for you, filled with fresh flavor (and a hint of spice), and is guaranteed to be a winner at the dinner table!
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Why we love this rice recipe
This is such a deceptively simple meal, but it’s so delicious! We love the bright yellow hue from the turmeric, and there’s just enough of a kick of spice from the jalapeño to keep it interesting. 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 turmeric spice comes from 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, research suggests that turmeric is a powerful anti-inflammatory, and can help stave off infections, too. 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
- 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.
Have leftover turmeric? Use it to make ginger turmeric shots, too!
Common Questions about Coconut Turmeric Rice
This rice is super versatile — it pairs perfectly with lots of dishes, like spicy curries, grilled meats, or roasted vegetables.
Yes, it is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just ensure all ingredients, like broths or spices, are certified gluten-free.
Turmeric contains curcumin, known for its anti-inflammatory and antioxidant properties. Incorporating turmeric into your diet can support overall health and add a warm flavor to your dishes!
Absolutely! You can make it ahead of time and store it in the fridge. Reheat it on the stove or in the microwave — you can add a splash of water or coconut milk to help it maintain its moisture.
What to serve with Coconut Turmeric Rice
Our Coconut Turmeric Rice shines bright all on its own! But if you’re looking to kick things up a notch with some protein, we’ve got the perfect pairings for you. Try serving this rice with two of our favorites: Chicken Shawarma or Easy Chicken Kofta.
And don’t sleep on pairing it with the Egyptian Tomato and Cucumber Salad!
Coconut Turmeric Rice
Ingredients
- 2 cups uncooked jasmine rice basmati works well too
- 1 Tablespoon coconut oil
- 1 jalapeño diced, seeded for less spice
- ½ teaspoon ground black pepper to taste
- 1 teaspoon ground turmeric
- 1 small diced shallot
- 1 teaspoon salt to taste
- 13.5 ounces canned light coconut milk
- 2 cup water
- 2 cups arugula
- 2 teaspoons lime zest
- 1/3 cup loosely packed chopped cilantro
Instructions
- Rinse rice until the water runs clear, set aside.2 cups uncooked jasmine rice
- In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.1 Tablespoon coconut oil, 1 jalapeño, ½ teaspoon ground black pepper, 1 teaspoon ground turmeric, 1 small diced 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.1 teaspoon salt, 13.5 ounces canned light coconut milk, 2 teaspoons lime zest, 2 cup water
- 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.2 cups arugula, 1/3 cup loosely packed chopped cilantro
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Notes
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing flavors. Followed recipe. Only added a bit more water,but otherwise perfect!
I will definitely recreate again.
Thank you, Suzanne! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
Wow! What an awesome recipe! This rice is delicious! I saw some comments that there wasn’t enough liquid in the recipe but I am not sure why? I had more than enough liquid in the recipe, the rice turned out perfectly. Thanks Food Dolls!😃
Looks amazing, Tammy! Thank you for sharing. We’re so glad it turned out well for you. 😊
Xo,
Alia & Radwa
My toddler loves this rice, so it made our food rotation, very nutritious and tasty!
We’re so happy to hear this. Thank you, Martine!
Xo,
Alia & Radwa
Tried this, except for the arugula, which for me didn’t seem to fit in this dish. I did add toasted almonds and diced dates and next time I’ll add peas or snow peas. All very easy to put together, and everyone liked it very much.
Thank you for the feedback, Colleen! We’re so glad you were able to make it work for you. 😊
Xo,
Alia & Radwa
Can i make this ahead of time? Thank you!
Yes, to reheat you can add 1-2 tablespoons of water, mix it very well and microwave it until soft and heated through!
the recipe is great! and thank you for putting the ingredient amounts in the instructions!!! no need to scroll back and forth. fantastic!
Thank you, Oba! We’re so glad you find it helpful. 😊
Xo,
Alia & Radwa
The liquid amounts are not accurate. Two cups of rice needs four cups of liquid and the recipe only calls for one cup of water and the coconut milk. I had to keep adding liquid and my rice took forever to cook
We’re sorry to hear this, Elena, but appreciate the feedback!
Xo,
Alia & Radwa
I love this recipe! I make it at least once a week. It’s a hit around here! Sometimes I add a bit of yellow curry powder, sliced almonds, and golden raisins, but it’s also perfect as is!!
Love the addition of almonds and golden raisins! xo, Alia & Radwa
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!