Coconut Turmeric Rice at the Table

If you’re looking for a simple, simple-to-make yet utterly tasty vegetarian rice dish then look no further! This Coconut Turmeric Rice is surprisingly good for you, filled with fresh flavor (and a hint of spice), and is guaranteed to be a winner at the dinner table!

Why we lovethis rice recipe

This is such a deceptively simple meal, but it’s so tasty! We love the bright yellow hue from the turmeric, and there’s just enough of a kick of spice from the jalapeño to keep it interesting. In addition, while coconut oil itself doesn’t have a strong flavor, coconut milk does, and we love it. This coconut turmeric rice is such a delight!

Coconut milk, which is made by grinding the actual coconut milk with water, tastes a lot like coconut itself — sweet, nutty, with a hint of a floral flavor. It adds a nice depth and richness to this rice, and we think it’s so tasty!

a bowl of coconut turmeric rice topped with fresh herbs

Health benefits of turmeric

The vibrantly yellow root that turmeric spice comes from has been touted lately as a superfood with great health benefits. In addition to giving this rice its brilliant yellow coloring, the addition of turmeric in this recipe is in part because it does have some health benefits.

While not everything has been proven yet, research suggests that turmeric is a powerful anti-inflammatory, and can help stave off infections, too. Others have given turmeric credit for doing everything from helping depression to staving off cancer — but none of those benefits have been fully confirmed yet.

Variations to Coconut Turmeric Rice

This recipe is vegetarian and super simple, but if you’d like to add some meat to it, you can totally do that! We think this would be super tasty with some sauteed chicken. It would be a great idea to season the chicken with turmeric, cumin, salt, and pepper before cooking it.

If you’d like to add more vegetables to keep this vegetarian, you can add cauliflower florets or carrots as well!

How to make Coconut Turmeric Rice

Rinse rice until the water runs clear, set aside.
In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.
Sauté for 1-2 minutes or until fragrant.
Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat.
Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes.
Fluff with a fork and stir in arugula and cilantro.

Have leftover turmeric? Use it to make ginger turmeric shots, too!

Common Questions about Coconut Turmeric Rice

What dishes pair well with Coconut Turmeric Rice?

This rice is super versatile — it pairs perfectly with lots of dishes, like spicy curries, grilled meats, or roasted vegetables.

Is Coconut Turmeric Rice gluten-free?

Yes, it is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease. Just ensure all ingredients, like broths or spices, are certified gluten-free.

What are the health benefits of turmeric in the rice?

Turmeric contains curcumin, known for its anti-inflammatory and antioxidant properties. Incorporating turmeric into your diet can support overall health and add a warm flavor to your dishes!

Can I prepare Coconut Turmeric Rice in advance?

Absolutely! You can make it ahead of time and store it in the fridge. Reheat it on the stove or in the microwave — you can add a splash of water or coconut milk to help it maintain its moisture.

What to serve with Coconut Turmeric Rice

Our Coconut Turmeric Rice shines bright all on its own! But if you’re looking to kick things up a notch with some protein, we’ve got the reliable pairings for you. Try serving this rice with two of our favorites: Chicken Shawarmaor Simple Chicken Kofta.

And don’t sleep on pairing it with the Egyptian Tomato and Cucumber Salad!

the Ayyem kitchenServings: 6 servings

Prep: 10 mins
Cook: 15 mins
Total: 25 mins

This rice is going to be your new go-to rice! It's flavorful, simple, and good for you, too! Email

Ingredients

2 cups uncooked jasmine rice basmati works well too
1 tablespoon coconut oil
1 jalapeño diced, seeded for less spice
½ teaspoon ground black pepper to taste
1 teaspoon ground turmeric
1 small diced shallot
1 teaspoon salt to taste
13.5 ounces canned light coconut milk
2 cup water
2 cups arugula
2 teaspoons lime zest
1/3 cup loosely packed chopped cilantro

Instructions

Rinse rice until the water runs clear, set aside.2 cups uncooked jasmine rice
In a medium pot or dutch oven on medium heat add coconut oil, jalapeño, pepper, turmeric, and shallot.1 tablespoon coconut oil, 1 jalapeño, ½ teaspoon ground black pepper, 1 teaspoon ground turmeric, 1 small diced shallot
Sauté for 1-2 minutes or until fragrant.
Add rice, salt, coconut milk, lime zest and water. Stir together and increase the medium-high heat.1 teaspoon salt, 13.5 ounces canned light coconut milk, 2 teaspoons lime zest, 2 cup water
Once it comes to a boil, reduce the heat, cover and cook for 14-16 minutes.
Fluff with a fork and stir in arugula and cilantro.2 cups arugula, 1/3 cup loosely packed chopped cilantro