• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides » Turmeric Coconut Rice

    Turmeric Coconut Rice

    Jan 12, 2016 · by Valentina · 12 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Turmeric Coconut Rice is a lovely side dish that will brighten any plate with its gorgeous, bright golden-yellow color. Recipes using fresh turmeric are aromatic, earthy, and have subtle notes of citrus and ginger.Purple bowl with yellow rice with rice with sliced alapenos on top.

    Inspiration for Turmeric Coconut Rice

    My culinary affair with fresh turmeric continues.

    I figured since we learned how to use fresh turmeric and take full advantage of it's beauty, flavor and health benefits, we might as well cook with it as much as we can. I hope you're as into it as I am.

    I love how you can color food naturally, and add flavor in recipes using fresh turmeric.

    Top view of yellow coconut turmeric rie with 3 jalapeno slices.

    What's in this recipe?

    • Basmati rice
    • olive oil
    • onion
    • garlic
    • jalapeño pepper
    • fresh turmeric
    • coconut water

    What is Turmeric?

    • Turmeric is the rhizome of a plant that belongs to the ginger family.
    • It's used for flavoring and coloring food, mostly in Asian cooking.
    • Originally it was used as a fabric dye.
    • Turmeric is also commonly consumed for its medicinal qualities, as it has dozens of known health benefits.
    • Turmeric is used in both its dried, powder form, and fresh.
    • This is a spice that's almost always found in curry.

    Several pieces of fresh turmericfresh turmeric

    I hope you enjoyed the Vegan Tomato-Turmeric Cabbage Stew, which of course I think would be the perfect main course to serve with the Coconut Turmeric Rice.

    They will not only compliment each other, but the rice is the perfect thing to soak up any extra sauce from the stew. And every stew needs something to soak up the sauce!

    I can't bear to have sauce sitting in my plate without a way to eat it. As an adult, I can't very well be caught licking my plate! 😉

    Recipe Tips and Substitutions

    • I love Basmati rice, but of course feel free to use any rice you like. (Cooking times will vary, depending on the variety you use.)
    • Can you use turmeric powder instead of fresh grated turmeric? You can substitute turmeric powder for the fresh turmeric if you'd like. Use about 2 teaspoons of the powder if you're substituting.
    • It's delicious to add fresh cilantro, basil or dill to this recipe if you want to change it up a bit.

    Spicy Vegan Tomato-Turmeric Cabbage Stew Recipe

    Recipes using fresh turmeric can change from a humdrum dish to one that exciting and beautiful.

    More to serve with Turmeric Coconut Rice:

    • Lemony Tomato Caper Marinated Mahi Mahi
    • Coconut Curried Smashed Potato Stew
    • Baked Coconut Mango Chicken
    • Light Spring and Summer Fish Stew
    • Smoky Tomato Fish Stew
    • Curried Tomato Beef Stew

    Enjoy every last grain of this delicious dish -- whatever you decide to serve it with.

    Turmeric rice in purple bowl

    Turmeric Coconut Rice

    Valentina K. Wein
    Turmeric Coconut Rice is a lovely side dish that will brighten any plate with its gorgeous, bright golden-yellow color. Recipes using fresh turmeric are aromatic, earthy, and have subtle notes of citrus and ginger.
    5 from 1 vote
    Print
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Asian
    Servings 4 to 6
    Calories 254 kcal

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 1 cup yellow onion, finely chopped
    • 1 tablespoon garlic, minced
    • 2 tablespoons jalapeño pepper, seeds removed, minced (see notes)
    • 2 tablespoons fresh turmeric, finely grated (click here for How to Use Fresh Turmeric) -see notes
    • 1½ cups Basmati rice
    • ¾ teaspoon salt
    • 3 cups coconut water

    Instructions
     

    • Cook the onion, garlic and pepper. Coat the bottom of a medium-sized soup pot with the olive oil and place it over medium heat. Add the onions, garlic and jalapeño and cook until the onions are translucent and soft, about 7 minutes.
    • Add remaining ingredients and bring to a boil. Mix in the turmeric, rice and salt. Stir to be sure all of the grains of rice are coated with the other ingredients. Add the coconut water, and bring to a boil.
    • Simmer to finish cooking and serve. Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes. Serve.

    Notes

    Taste a bit of the jalapeño before you use it -- some are hotter than others. You can use as much or as little as you'd like, depending on the amount of heat you like.
    If fresh turmeric isn't available to you, you can replace it with 2 teaspoons of dry ground turmeric.
    Calorie count is only an estimate.
    Keywords unique vegan sides, great side dishes for meats and stews
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

    Save

    More Side Dish Recipes

    • Roasted red onions, quartered, on a white narrow plate with fresh herbs.
      Slow Roasted Red Onions
    • Two stacked Spinach and Ricotta Rolls on a cream-colored plate with Eucalyptus leaves behind it.
      Spinach and Ricotta Rolls with Phyllo
    • Black ceramic bowl filled with Halloumi Fries with a sprig of oregano and a lemon rind twist.
      Halloumi Fries with Greek Yogurt Dip
    • Top view of smashed golden brown cauliflower florets in a yellow-rimmed serving dish.
      Crispy Smashed Cauliflower

    Reader Interactions

    Comments

    1. sue|theviewfromgreatisland

      January 12, 2016 at 5:28 pm

      It's so pretty in that purple bowl!!

      Reply
      • valentina

        January 13, 2016 at 7:32 am

        Thanks so much, Sue! 🙂

        Reply
    2. David

      January 14, 2016 at 6:19 am

      Such color! I love fresh turmeric for this reason, and the flavor is so much more earthy. Must try it with the coconut! xx

      Reply
      • valentina

        January 14, 2016 at 9:23 am

        Thanks, David. I love using coconut water to cook the rice because it's just a bit sweet which is lovely withe the spice from the jalapeño. 🙂

        Reply
    3. Arthur in the Garden!

      January 14, 2016 at 7:48 am

      Yummy!

      Reply
      • valentina

        January 14, 2016 at 9:23 am

        Thanks, Arthur! Enjoy. 🙂

        Reply
    4. Tania | My Kitchen Stories

      January 14, 2016 at 10:59 pm

      I'm going to use your inspiration to make some of this golden rice. i have lots of tunmeric in the fridge

      Reply
      • valentina

        January 15, 2016 at 7:33 am

        Great! Hope you love it! 🙂

        Reply
    5. Cathy | She Paused 4 Thought

      January 27, 2016 at 8:45 am

      I am going to try this recipe with cauliflower rice. I am loving all your turmeric recipes.

      Reply
      • valentina

        January 27, 2016 at 1:04 pm

        Cathy, that sounds perfect! Thank you! xo

        Reply
    6. Coco in the Kitchen

      February 09, 2016 at 4:14 pm

      This is lovely.
      We use turmeric in nearly every dish we make in my family
      and, as Persian Armenians, basmati rice is often present at the table.
      Can't wait to taste this rendition of yours, Valentina! xo

      Reply
      • valentina

        February 09, 2016 at 9:52 pm

        Your table sounds like it's full of deliciousness, Colette. Love it! xo

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • Slice of olive oil carrot cake on white plate with spiced whipped cream dollop on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved