Rice is one of the easiest foods you can make in just 20 minutes. The best part, give it a few additions and it can be a meal on its own. Some of the rice recipes I have on this blog are from the simplest such as steamed basmati rice to elaborate chicken biryani. There is really so much you can do with rice!
Why make this rice?
A simple and easy recipe that gets done in just 20 minutes. And, most of the ingredients are easy to find or simple pantry staples. Turmeric’s warm flavor adds a twist to plain rice.The coconut milk adds an aromatic flavor and creaminess to the rice so you can eat it on its own or serve it as a side dish. I am using basmati rice but any rice you prefer can be used. For example, jasmine rice. Basmati gives us a nice fluffy and grainy texture when cooked with the right amount of water. Today I served it with my channa masala which is an Indian chickpea curry. But, this rice is perfect with almost any time from grilled meat such as tandoori chicken and kebabs, to simple In the video, I have shown you how to make this rice on the stovetop but you can also pressure cook it using an Instant pot or pressure cooker as I have detailed below. Leftovers keep well in the fridge for a few days and can be frozen in an airtight container in the freezer for up to a month.
Ingredients and substitutes
Rice – You can use any long grain rice you want. Just read the directions on the package for the water to rice ratio. Basmati rice works best with the ratio I have given below. Today I am using brown rice but white rice will use the same quantity of water and cooking time. Turmeric – Gives a pretty yellow color to the rice and is very high in antioxidant. You can find turmeric in the spices section in most supermarkets. It’s also available in Indian or Middle-Eastern stores. Coconut milk – adds a nice creaminess to the rice. If you prefer you can substitute the coconut milk with more broth or water. Onion – I like using red onions because they caramelize and add a nice sweetness to the rice. But you can use any onions you have on hand. Liquid – I often use chicken broth or stock, but vegetable works just as well. You can also use the same quantity of water. Optional ingredients – This is a very versatile recipe and you can add more flavor such as a bay leaf or whole spices such as cardamom, cloves, and cinnamon stick. You can also add small diced carrots and peas to the rice to make it a meal on its own.
Coconut turmeric rice recipe
Stovetop
Rinse – Measure the rice in a large bowl. Fill with water at least 2 inches more than the rice. Swirl the water around and gently rub the rice with your hand. The water will become very cloudy. Drain the water and repeat the process at least 3 times more or until the water is clear. Drain well using a colander.Pro tip – Rinsing the rice will wash away the starch and reduce stickiness. However, if you purchase pre-washed rice you can skip the rising process.Soak – Place the rice in a large bowl and fill it with clean water, at least about 2 inches more than the rice. Leave to soak for 30 minutes. After 30 minutes, drain the rice and set aside until ready to serve.
Saute – In a large skillet over medium heat add the oil and butter. Saute the garlic and onions until the onions are translucent.Pro tip – do not let the onions caramelize, we want them to blend in the rice, not stand out.Turmeric – Next, add the turmeric and saute for just 30 seconds. Add the drained rice and saute for another minute or two.Pro tip – saute the rice helps toast it lightly and coats each grain with the oil and butter making it very flavorful.
Liquid – Add the coconut milk and simmer for a minute more followed by the broth or stock. Season with salt and pepper.Cook – Bring the rice to a boil then reduce heat to a low simmer. Cover the pan and let cook on low for 15 minutes.
Rest – Once the 15 minutes are up, turn the heat off and leave the rice to rest for an additional 5 to 10 minutes. Open the lid and fluff the rice with a fork.Pro tip – Letting the rice rest will help excess moisture evaporate and make the rice fluffier.Garnish with fresh parsley or cilantro and toasted almond flakes
Instant pot
Same as above – Saute the onions and garlic in oil butter as above but in the inner bowl of the instant pot on saute mode. Add the turmeric, followed by the rice, coconut milk, and broth. Season with salt and pepper.Close the IP and seal the vent. Cook on high pressure for 7 minutes. When the beeper goes off, let the pressure naturally release for 5 minutes. After 5 minutes, release any remaining pressure manually. Open the IP and fluff the rice with a fork.
Pressure cooker
Same as above – Saute the onions and garlic in oil butter as above but in the pressure cooker on medium heat. Add the turmeric, followed by the rice, coconut milk, and broth. Season with salt and pepper.Close the lid with the whistle. Cook on medium-high heat for two whistles. After the first two whistles, turn the heat off and let the pressure naturally release for 5 minutes. Then, open the cooker and fluff the rice with a fork.
Tips for success
Make sure to wash the rice thoroughly. Rinsing the rice will wash away the extra starch and reduce stickiness. However, if you purchase pre-washed rice you can skip the rising process.Soaking will give you a wonderfully light and fluffy cooked rice. So don’t skip the soaking time. When making steamed rice you can use a medium saucepan but when making rice like this I like to saute it in a skillet or saute pan. The result is a nice light and fluffy rice. Turmeric has a strong flavor so garlic cloves, onions, and coconut milk are great ways to dilute that pungent flavor. Toast the rice in the turmeric this helps flavor and toasts each grain of rice. This ensures a nice rich color to the turmeric rice.
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Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox. Individuals in Asian countries have been using turmeric for centuries. It is a spice commonly used in curries and other ethnic foods. Research shows that turmeric also enhances the digestibility of curry However, the spice can be overpowering so cooking it in your food is easier than buying them in capsules at the drug store. Turmeric has a strong dye and can leave it yellow color on your hands, towels, kitchen tops, etc so be careful when working with it. You can remove it with a strong detergent of course. Thank you for sharing - Save for later
