Coconut turmeric rice is a beautiful and flavorful golden yellow side dish that pairs with almost any main course – we especially like it with curry-flavored dishes from Indian to Thai. The coconut milk adds an aromatic creaminess without dairy.
I found this recipe when I was looking for ideas for a recipe for Moroccan beef. The original recipe for the rice suggests serving it sprinkled with sliced almonds, but other nuts are great too, like these macadamias.
The rice recipe was so delicious-sounding and beautiful I had to try it. Turmeric adds a very subtle flavor but of course, lots of color. Then I had to fiddle with it, of course.
I modified the recipe by adding cumin and mustard seeds. The seeds give the dish a subtle crunch without changing the flavor too much, as well as little spots of color.
Also, I suggest you use the thinnest part of the coconut milk, if you are using canned, and save the creamy part for other dishes. this seems to help the rice plump up the best. If you are using the coconut milk that comes in a carton, it’s thin enough to use as-is.
This recipe is great if you want a mildly flavored rice that can simmer on the stovetop while you are prepping your main dish. It should work equally well in a rice cooker or the Instant Pot on the rice setting, though I haven’t tried it this way.
Making Coconut Turmeric Rice Step by Step
Soak the rice while gathering the other ingredients and sauteing. Soaking will help the rice cook thoroughly. Saute your onion, garlic, seeds and turmeric to tenderize the onion in particular and then flavor the oil.
TIP: Flavoring the oil flavors the whole dish!
Then you’ll rinse and drain the rice, and saute it to coat it with the onion mixture.
Stir in the stock, coconut milk and other seasonings. Simmer the rice (covered), not allowing it to boil over, until all the liquid has been absorbed. The surface of the rice will develop little spaces where the bubbles rise, and when the bubbles disappear, the liquid is gone too.
Stir the cooked rice mixture so all the seasonings are evenly distributed, serve and enjoy!
What to enjoy with Coconut Turmeric Rice
Soon I’ll be publishing recipes for bean curry and Moroccan beef recipes that are perfect with this side dish!! Stay tuned.
If you have a chance to make this recipe, please leave me a comment so that I know how it went, and thanks!
Pin for later
Other rice recipes on A meal In Mind
Shop Coconut Turmeric Rice
Links to products for purchase are affiliate links. If you click on a link and make a purchase, I may earn a small commission on the sale at no additional cost to you. This helps me with the costs of blogging, and I thank you! You can find my ‘shop’ page here.
Coconut Turmeric Rice
- 1 cup rice we used short-grain, partially milled Japanese rice, see note
- 2 tablespoons coconut or olive oil
- 1/2 cup onion chopped fine
- 1 clove garlic minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon brown mustard seeds
- 2 teaspoons turmeric
- 1/2 cup coconut milk see note
- 1 cup stock chicken or vegetable
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Wash, rinse and soak the rice for 30 minutes. Drain and set aside.
- Saute onions in oil until they are translucent, then add the garlic and saute until fragrant, about 1 minute more.
- Add the seeds and saute 30 seconds, then the turmeric and stir until all is mixed together.
- Add the drained rice and saute for 2 minutes until coated with oil and turmeric.
- Add the coconut milk and the stock and stir well.
- Season with salt and pepper and bring to a slow boil.
- Once it comes to a boil – reduce heat to a low simmer.
- Cover the pot and let cook on low for 15 minutes or until all the liquid has been absorbed (a glass cover for the pot helps with this).
- At this point, turn the heat off but do not open the pan.
- Let it rest for 10 minutes more.
- Garnish with fresh cilantro and, if desired, slivered almonds.
Pin for later!