coconut turmeric rice with a sweet twist

Every delicious dinner needs an equally amazing side to round out the meal. I had been pairing some of my favorite dishes with simple white rice, seasoned with butter and salt. This was just fine, but the peanut gallery was bored, so I tried to jazz it up with this gem! 

It is packed with flavor, a sweet earthy taste that pairs well with simple proteins or Thai dishes. For my first presentation, I served it with a coconut thai curry stew that was an enormous hit. I will post that recipe in upcoming features. 

Lets talk about ingredients. Always be sure to choose an organic Basmati or Jasmine rice for this recipe. When I know I am making it ahead of time, I like to soak for a few hours and rinse completely before cooking. If you don't have that time, just rinsing will do. I chose white rice because it is easier to digest than brown rice and a good carbohydrate source. White basmati rice is also low GI (glycemic index) and it contains essential nutrients such as iron, magnesium and B vitamins. Overall white rice gets a bad wrap sometimes, but has its pluses. 

Turmeric is another incredible amazing ingredient that I can't say anything bad about. It reduces inflammation and is a must during cold and flu season to support your immune system. I try to add to as many recipes as possible and its earthy flavor pairs well with so many dishes.

Lastly, full fat coconut milk is a staple in my pantry. Coconut milk is a beneficial fat that contains lauric acid, a medium-chain fatty acid that is easily absorbed and used by the body for energy.

So, there you have it, This simple side is packed full of nutrients and flavor and will warm your belly too, enjoy at your next meal!

What you will need

  • 1 1/2 cups organic white basmati rice
  • 3 cups liquid, when cooking rice it is 2:1 
  • 1 can full fat coconut milk (13.9 oz.)
  • 100% real pinapple juice (about 1 1/4 cups)
  • 2 tsp. organic ground turmeric
  • salt to taste
  • Fresh cilatro (optional)

Putting it together

In a medium size stockpot, pour all ingredients and whisk to combine. If the turmeric is clumpy, whisking fast should do the trick. On medium heat, let rice come to a low boil and cover. Reduce heat to a low simmer and let cook of 25 minutes. When the liquid has such a thick consistency, I find that it takes double the time for the rice to absorb the liquid and soften. After 20 minutes, check with a fork. When rice is cooked through, add chopped cilantro and fluff with a fork. Cover for a few more minutes to set, and serve.