Turmeric Coconut Rice Pilaf

This vibrant rice pilaf brings beautiful color and warming spices to your table. The combination of turmeric and coconut creates an aromatic base that complements both Indian-inspired and Mediterranean meals perfectly.

Ingredients

  • 1 1/2 cups white basmati rice
  • 3 tablespoons avocado oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 2 1/2 cups vegetable broth
  • 1 can coconut milk (or 1 cup reconstituted coconut cream powder)
  • 1 1/2 teaspoons Redmond Real Salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sliced blanched almonds
  • 2 tablespoons fresh cilantro, chopped

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

Directions

  1. Rinse white basmati rice until water runs clear and drain well.
  2. Heat avocado oil in large saucepan over medium heat.
  3. Add diced onion and cook 5 minutes until softened.
  4. Stir in garlic, turmeric, and cumin, cooking 1 minute until fragrant.
  5. Add rice and stir to coat with spices, cooking 2 minutes.
  6. Pour in vegetable broth, coconut milk, salt, and black pepper.
  7. Bring to boil, then reduce heat to low, cover, and simmer 18-20 minutes until rice is tender.
  8. Let stand 5 minutes, then fluff with fork and garnish with sliced blanched almonds and cilantro.

Notes

  • To reconstitute coconut cream powder, mix 1/2 cup powder with 1/2 cup hot water.
  • Add cardamom pods while simmering for extra aromatic depth.
  • Substitute pine nuts or pistachios for almonds.
  • Try jasmine rice for a slightly different texture and aroma.