Turmeric coconut rice is delicious, easy to make, and adds a colorful side dish to an otherwise drab plate of food. It is gluten-free, dairy-free, low FODMAP, and has some health benefits.
I created this turmeric coconut rice recipe at the suggestion of my wife. She had seen me enjoy a similar side dish at a restaurant, but couldn’t even try it due to her dietary restrictions.
The rich mustard-yellow color initially attracted her, but for me, it was my palate that won me over.
With the goal of easy to make, delicious, gluten-free, dairy-free, and low FODMAP in mind, I set to work.
The first try was a bit boring, but it didn’t take long to perfect our turmeric coconut rice.
The final result is a colorful, fun, and tasty addition to any meal. We eat a lot of rice at home, and variety is always appreciated.
This dish is a creamy mix of coconut and an almost curry-like flavor. It’s subtle, yet delicious. Most importantly, it is loved by everyone in the family, even those with no dietary restrictions.
What you need to make turmeric coconut rice
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- Medium saucepan with lid
- Brown basmati rice
- Canned coconut milk
- Spices: turmeric, mustard powder, and salt
- Water or chicken stock
Healthy benefits of some of the ingredients
Disclaimer: I am not a medical professional, and am not offering medical advice.
- Coconut milk, although high in saturated fats and calories, is thought to improve cholesterol and triglyceride levels, reduce inflammation, decrease stomach ulcer size, and fight viruses and bacteria. Source: Healthline.
- Turmeric is a good source of curcumin, an antioxidant that may ease inflammation and help reduce arthritis pain. Turmeric may also protect against heart disease, prevent or slow down Alzheimer’s disease and dementia, and more. Source: Everyday Health.
- Mustard powder packs a surprising punch and may protect against certain cancers and mineral deficiencies. It’s high in Omega-3 fatty acids so may also benefit people with high blood pressure, heart disease, high cholesterol, and much more. Source: Live Strong.
Tips for success
Opening the lid before the rice is finished allows the steam to escape. As a result, the rice will be undercooked and dry, and the dish runny.
Keeping the lid closed until the rice is fully done is the secret to success. The steam created when boiling is what continues to cook the rice.
If cooked properly, the rice will be al dente when finished, adding just a slight firmness when you eat it.
While I enjoy flavorful meals, my personal preference is only one item on the plate to have a sauce, so we tend to serve our turmeric coconut rice with simple meals.
Specifically, we love this rice with plain grilled chicken or any white fish as it adds color to an otherwise white plate.
We also serve it with steak or corned beef, but not with a curry or other highly flavourful mains.
Our turmeric coconut rice recipe
- 1 cup brown basmati rice (any variety is okay)
- ¾ cup coconut milk, canned
- 1 cup water (or chicken stock)
- 1 tsp turmeric
- 1 tsp mustard powder
- ½ tsp salt
- Rinse rice, drain, and place in a medium saucepan.
- Add all other ingredients to the saucepan, stir, and cover.
- Bring to a boil under high heat (about 2 minutes).
- Lower the heat to simmer for 15 minutes. Do not uncover. Turn off the heat and leave covered for 20 minutes.
- Serve when you are ready.
This is a great side dish for fish, meat, and chicken.
We make our own gluten-free chicken stock
Nutrition Information:Yield: 4 Serving Size: ¾ cup
Amount Per Serving: Calories: 289Total Fat: 13.6gSaturated Fat: 11gCholesterol: 0mgSodium: 300mgCarbohydrates: 38.4gFiber: 1.9gSugar: 0.1gProtein: 5g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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