There’s something about rice that just comforts us, and this Turmeric Coconut Rice is no exception. Bright and flavourful, but still cheap and perfect as a base for many different meals, this rice recipe is one you don’t want to forget. We recommend making it in bulk, you’re going to need it!
Turmeric Coconut Rice
Fragrant rice cooked with turmeric and coconut milk. Golden, aromatic, and a lovely accompaniment to curries or grilled proteins.
Course: LunchCuisine: AsianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesCalories
230
kcalTotal time
30
minutes
Cook Mode
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Ingredients
1 tbsp Olive oil
1 small Onion-diced
2 tsp Minced garlic
1 tbsp Ginger root-grated
.75 tsp Salt
1 cup Basmati rice-or other long grain rice
1.33 tsp Ground turmeric
200 millilitre Coconut milk
1.66 cups Water
Directions
- In a medium-sized pan, heat the olive oil on a medium heat. Once hot, add the diced onion, garlic, ginger and salt. Stir and cook for about 5-6 minutes, until onions are gold and soft, but not brown.
- Add the turmeric and rice into the same saucepan, and stir well to combine all ingredients. Allow the rice to cook for a minute or two, continuing to stir.
- Pour in the coconut milk and water, stirring to combine. Turn the heat up under the pan and allow the mix to boil.
- As soon as the rice mixture has boiled, reduce the heat to as low as it goes and pop a lid on the saucepan. Allow the rice to cook for 15-20 minutes, or until the liquid is fully absorbed.
- Serve!
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…