Turmeric Coconut Basmati Rice

03 April 2020 Bookmark • 0

This turmeric coconut basmati rice is a flavorful rice facet dish recipe that’s easy to make! Garlic, ginger, and onion are sautéed and cooked with basmati rice and turmeric in a coconut milk/water mixture for a creamy dish, and topped with chopped sparkling basil for serving.

Take chia seeds, for instance. I labored up the courage to shop for a bag ultimate summer season, and right away shoved it within the cabinets for a few weeks. maybe it turned into the fact that they get large when they’re in touch with liquid that freaked me out? I estimated some thing like that i love Lucy episode where the increasing bread loaf inside the oven pins her against the other facet of the kitchen, or the Strega Nona ebook about massive Anthony and the magic pasta pot taking up the metropolis.

Turmeric Coconut Basmati Rice

And now we have turmeric. So orange! such a lot of intended health advantages! but what does it taste like! After a few weeks of sitting idle in my spice cabinet, it got placed to work in this turmeric coconut basmati rice and now it’s joined the ranks of garlic powder, dried basil, and co. in my spice rotation.

Brian’s mom makes a coconut basmati rice that we ate during our visit over the vacations, and ever given that I’ve had a vague coconut/creamy rice craving that I just can’t shake. What higher manner to satisfy that than to call domestic and ask for the recipe?

INGREDIENTS:

1 1/2 tbsp olive oil
1/2 onion, diced
3 cloves garlic, minced
1 tbsp fresh grated ginger
1/2 tsp salt
1 cup basmati rice, rinsed and drained
1 1/2 tsp ground turmeric
7 oz lite coconut milk (about half a can)
1 1/4 cup water
Chopped fresh basil leaves for serving

INSTRUCTIONS:

In a medium saucepan, heat olive oil over medium heat. Add diced onion, minced garlic, grated ginger, and salt and stir. Cook for about 5-7 minutes, occasionally stirring, or until onions have become golden and soft, but haven't yet browned.
Add the rice and turmeric to the saucepan and stir until evenly combined. Let rice cook for just a few minutes, stirring frequently, and then add coconut milk and water. Stir to combine, and then raise heat to let liquid come to a boil.
Once boiling, reduce the heat to the lowest setting and cover the saucepan. Let rice cook for about 15-18 minutes, or until all of the liquid has been absorbed. Fluff the rice with a fork and stir in chopped fresh basil for serving.