Turmeric Coconut Rice Bowl

This vibrant rice dish combines the creaminess of coconut with the earthy warmth of turmeric and fragrant spices. It serves as both a satisfying main dish and an excellent base for adding your favorite proteins and vegetables.

Ingredients

  • 1 1/2 cups white basmati rice
  • 1 can (14 oz) coconut milk or 3/4 cup coconut milk powder + 1 3/4 cups hot water
  • 1 1/2 cups water
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon ginger
  • 1 teaspoon Redmond Real Salt
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup cilantro, chopped
  • 2 tablespoons sliced blanched almonds, toasted

*Bolded ingredients are products we typically carry at Tare Bulk Foods.

Directions

  1. Rinse rice in cold water until water runs clear. Drain well.
  2. If using coconut milk powder, whisk it with hot water until smooth to create coconut milk.
  3. In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2-3 minutes, stirring frequently.
  4. Add turmeric, cumin, coriander, ginger, and salt. Stir for 30 seconds until fragrant.
  5. Add coconut milk and water. Bring to a boil, then reduce heat to low.
  6. Cover and simmer 18-20 minutes until rice is tender and liquid is absorbed.
  7. Remove from heat and let stand 10 minutes. Fluff with a fork.
  8. Stir in cilantro and top with toasted almonds before serving.

Notes

  • Try white thai jasmine rice for a different aromatic profile.
  • Add cardamom pods while cooking for extra fragrance (remove before serving).
  • Top with roasted cashew pieces or pine nuts instead of almonds.