This turmeric coconut rice is an easy, flavorful side dish. Coconut milk and turmeric are used to infuse flavor.
Tips to make good rice
I remember when I used to think “cooking rice was easy” boy was I wrong. However, I have screwed up MANY a pots of rice in my day. Either by overcooking it and having a pot of mush or undercooking and burning it I have done it all! Then over the years I figured out the problem, not all rice is the same cooking. Since not all rice has a two to one liquid ratio it’s important to pay attention to the cooking direction. Once I figured that out I hardly ever screw up the rice. But getting good FLAVOR in it takes some work.
So here are my tips for a great tasting rice:
- Know the liquid to rice ratio – some are 2:1 some are 1.5:1. so be sure to check your bag of rice for the ratios
- Replace water for broth – broth has so much more flavor than rice and when the rice is cooking it soaks up this flavor
- Use a little fat – butter, ghee, a little olive oil, it honestly makes the rice taste so much better
- Use some aromatics – garlic cloves, fresh herbs, salt & pepper, ginger, onion, etc. I leave my aromatics in larger pieces so I can just pick them out when the rice is done
This rice is the perfect side dish to go with any Indian dish. I always pair this turmeric coconut rice when I make this Tiki masala recipe. Additionally some stir fried veggies on top or a grilled piece of fish or chicken would go great as well.
So the next time you need a new side dish be sure to try this coconut turmeric rice. Also remember, if you try this recipe be sure to rate it and leave a comment below and let me know how you like it. Or tag me on Instagram!
Coconut Turmeric Rice
- Total Time: 25M
- Yield: 4-6 1x
Description
This turmeric coconut rice is an easy, flavorful side dish. Coconut milk and turmeric are used to infuse flavor.
Ingredients
- 2 c basmati rice
- 3.5 c broth (veggie or chicken)
- 1/2 TBS tumeric
- 2 inches of fresh ginger cut in chunks, no need to peel
- 4 cloves of garlic cut in half
- 1 TBS butter
- 1/2 c full fat canned coconut milk, use the solid fat that forms on top of the can too for extra creaminess
Instructions
- In a fine strainer, rinse your rice under cold water until water runs clear (30 seconds to a minute) set aside
- Check your brand of rice. Most basmati rices have a 2:1 ratio meaning two cups of liquid for every cup of rice. If yours is less or more adjust the amount of broth accordingly.
- Next place all ingredients except rice in a large saucepan and bring to a boil. Season well with salt. A dash of white pepper is good in this recipe as well.
- Then add in the rice, turn heat to low and cook according to the package instructions
- Finally once the rice is cooked fluff with fork and serve
- Prep Time: 5M
- Cook Time: 20M
