Turmeric Coconut Rice


  • 2 cups brown rice, (Jasmine or Basmati) washed and drained
  • 1 tablespoon coconut oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 2 green onions, chopped
  • 2 sprigs of thyme
  • 1 carrot, diced
  • 1-15 oz can coconut milk
  • 2 cups vegetable broth, or 1 vegetable bouillon plus 2 cups water
  • 1/4 teaspoon Cayenne pepper, (optional)
  • sea salt, to taste, (I used 1 1/2 teaspoons)
  • 1/4 cup chopped cilantro, and lime juice, for garnish


  1. Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
  2. Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
  3. Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavorful).
  4. Bring to boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.
  5. Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.

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