Recipes in the world of Flavilo

Turmeric coconut rice served

Turmeric Coconut Rice

Turmeric coconut rice is an exotic, aromatic dish that brings the unique flavors of Southeast Asian cuisine to your table. The rich creaminess of coconut milk perfectly balances the earthy, slightly peppery character of turmeric, while the toasted shredded coconut adds a subtle crunch. This recipe is an ideal choice if you're looking for a light yet flavorful side dish to accompany fish, chicken, or vegetarian meals. The combination of turmeric and coconut milk is particularly popular in India and other Asian countries, where rice is often seasoned with medicinal spices and sweet aromas. If you love exotic yet simple-to-prepare dishes, this recipe is definitely worth a try. Light, fragrant, and harmonious – every bite is a little tropical getaway!

Prep Time 10 min
Preparation 20 min
Total 30 min
430 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 200 g Jasmine rice
⭕ 300 ml Coconut milk
⭕ 100 ml Water
⭕ 1 tsp Turmeric powder
⭕ 20 g Shredded coconut
⭕ 10 ml Olive oil
⭕ 1 pinch Salt
⭕ 1 pinch Black pepper
⭕ 2 cloves Garlic
⭕ 10 g Fresh cilantro

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    Preparation Steps

    1

    Rinse the jasmine rice thoroughly in cold water until the water runs clear. This helps remove excess starch, ensuring the rice remains fluffy.

    2

    In a medium saucepan, bring the coconut milk and water to a boil with a pinch of salt. Add the turmeric and stir to distribute evenly.

    3

    Add the rice to the hot turmeric-coconut milk mixture. Cover and cook over low heat for 12-15 minutes, or until the rice is fully cooked and the liquid is absorbed.

    4

    While the rice is cooking, mince the garlic and chop the fresh cilantro. Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, or until golden brown. Set aside.

    5

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.

    6

    Pour the cooked rice into the skillet and stir to coat evenly with the garlic-infused oil.

    7

    Stir in the toasted shredded coconut and chopped cilantro. Gently mix to combine all the flavors.

    8

    Season with freshly ground black pepper to taste. Serve immediately.