Turmeric coconut basmati rice is going to be your new favorite way to make rice. Don’t get me wrong, I love some plain rice but this takes rice to the next level and goes with so many different types of cuisine and it’s beyond easy to make
Pair this rice with Mexican food, Indian food, Indonesian food, Thai food, you name it.
You only need a few key ingredients to make this delicious rice. You need some basmati rice, coconut milk, turmeric, black pepper, garlic and salt. That’s it. I am sure you already have most of that in your house already. Recipes with simple ingredients are my favorites ones to make, especially when they taste like you got it at a restaurant.
Note: I used basmati rice but you can use any rice you like! You can even substitute quinoa for the rice. I used white basmati rice this time around but I have tried it with brown as well and both are tasty.
This turmeric coconut basmati rice is made in one pot which is the best better in my humble opinion. So basically, you add all of the ingredients to the pot once the water is boiling, then cover with a lid and bring down to a simmer and cook for 15 minutes until all of the water is absorbed. So easy right?!
For the basmati rice I used, the instructions are to boil the water first THEN add the rice. This is important so that the rice doesn’t get over-cooked.
Important note: I suggest using non-stick pot so that your rice doesn’t stick to the bottom of a regular pot.
How long does this last in the fridge?
The rice will last up to 4-5 days in the fridge in an air-tight container.
Can I freeze leftover rice?
Yes! Freeze for up to 3 months. Just reheat when you want to eat it.
Can I use more coconut milk to make it creamier?
Sure! Just use a little less water.
Can I cut this recipe in half?
Yes! Use 1 cup rice and 2 cups of water if you don’t want as big of a batch.
What should I pair this rice with?
Curry, tacos, thai veggies, grilled veggies, roasted veggies, grilled tofu, asian inspired veggies, etc. It goes really well with many types of cuisines.
The full-fat coconut in this recipe adds depth of flavor, fluffiness, and balances really well with the turmeric, pepper and garlic. It gives rice a really aromatic smell and taste. You will never want to make plain rice again. Even if you’re trying to eat lower fat, it’s only 1/2 cup coconut milk in the whole recipe. If you cut the recipe in half you only need 1/4 cup of the coconut fat. So delish!
Make sure to use coconut milk from the can not a carton in the refrigerated section. The full-fat coconut milk is needed for proper texture and flavoring.
This turmeric coconut basmati rice is:
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This rice would be delicious paired with the HealthyGirl Kitchen vegan chickpea curry recipe!
Turmeric Coconut Basmati Rice
- 2 cups basmati rice I used white basmati rice
- 4 cups water
- 2 tsp turmeric
- 1/2 cup full fat canned coconut milk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- Bring water to boil in a pot that has a tight fitting lid
- Once boiling, add the rice and other ingredients to the pot. Cover and turn stove down to a simmer. Let cook for 15 minutes or until all water is absorbed.
- Fluff with a fork and serve!