Turmeric Coconut Rice
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.
Servings: 4 to 6
Calories: 254kcal
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.
Nutrition
Calories: 254kcal