Turmeric coconut rice is creamy, aromatic, and can be paired with a variety of main dishes. It’s gluten-free, dairy-free, and can be made vegan!
This warm turmeric coconut rice is not only delicious and vibrant, but it will fill your house with an amazing aroma. The hue of the rice will be brighter if you useground turmeric and more subtle if you use fresh turmeric root. Both ways are equally delicious!
Ingredients for Turmeric Coconut Rice
Jasmine Rice – offers a sweet, nutty flavor and is typically easy to digest (for those who do have trouble digesting grains, I’m working on a grain-free version of this!)
Full-Fat Coconut Milk – adds a rich flavor and creamy texture to this dish (my husband says it gives it a “cheesy” texture)
Chicken Broth – feel free to use vegetable broth in place of this to make the recipe vegan
Turmeric – the star of the show; bright, aromatic, and delicious!
Ginger – totally optional, but I’m a big fan of the ginger-turmeric flavor combo
Coconut oil, bay leaf, salt, and pepper
Having recently started the Fast Tract Diet to reduce my chronic acid reflux symptoms, I’ve been focusing on limiting foods containing carbohydrates that ferment in the small intestine. The idea is that this brings balance back to our gut bacteria if it has previously been overfed with an excess amount of hard-to-digest carbs.
Since jasmine rice is an option with low fermentability and is the easiest starch to digest, I like to include it in my diet, cooking it in a variety of ways to change up the flavor. And this variation did not disappoint. I would love to hear from you if give this recipe a try! Be sure to leave a comment and star rating below (your feedback is so helpful to me and other GERD Chef readers!).
Turmeric Coconut Rice! A golden, fragrant, and delicious side that compliments a variety of dishes with its flavors of buttery coconut and poignant turmeric.
Heat the coconut oil in a skillet, then add grated ginger. Sauté for 2-3 minutes.
Add the broth, full fat coconut milk, ground turmeric, 3/4 tsp of salt, bay leaf, and bring to a boil.
Add jasmine rice, then reduce the heat to low and cover.
Simmer on low heat until the liquid is absorbed (about 18 minutes). Fluff with a fork and serve. Season with salt and pepper to taste.
Notes
Approx. 1 FP per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Dietto heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
The nutritional information provided (i.e. calories) comes from online calculators. Although thegerdchef.com attempts to provide accurate nutritional information, these figures are only estimates.
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Thanks for the recipe. In the instructions, you did not list when you add the turmeric. I assume in step 2, but can you confirm? Also, I’m hesitant to use full fat coconut milk and have a reaction. Have you tried it with light coconut milk? Thanks again.
The ground turmeric is supposed to be added in Step 2. I just fixed that in the directions, so thank you for bring that to my attention. 🙂 I also totally get your hesitation with using full-fat coconut milk. Here is an article worth the read that addresses that: https://digestivehealthinstitute.org/fast-tract-diet-qa/ I follow the Fast Tract diet, so the recipes that I create are Fast Tract Diet inspired, and healthy fats are encouraged on that diet if you tolerate them, of course. What one can tolerate food wise varies, ie if you don’t digest coconut or grains well, this recipe would be problematic (or maybe okay in smaller servings or eaten when more healing has progressed). But, if you think you do okay with both coconut and grains, it’s worth a try. 🙂
Thank you for bringing it to my attention that I left adding the ground turmeric out of the recipe instructions, I went ahead and fixed it. You will add the turmeric in Step 2. 🙂 So excited for you to try it!
Thanks for the recipe. In the instructions, you did not list when you add the turmeric. I assume in step 2, but can you confirm? Also, I’m hesitant to use full fat coconut milk and have a reaction. Have you tried it with light coconut milk? Thanks again.
Hi Kristen!
The ground turmeric is supposed to be added in Step 2. I just fixed that in the directions, so thank you for bring that to my attention. 🙂 I also totally get your hesitation with using full-fat coconut milk. Here is an article worth the read that addresses that: https://digestivehealthinstitute.org/fast-tract-diet-qa/ I follow the Fast Tract diet, so the recipes that I create are Fast Tract Diet inspired, and healthy fats are encouraged on that diet if you tolerate them, of course. What one can tolerate food wise varies, ie if you don’t digest coconut or grains well, this recipe would be problematic (or maybe okay in smaller servings or eaten when more healing has progressed). But, if you think you do okay with both coconut and grains, it’s worth a try. 🙂
Can’t wait to try this recipe. When is the turmeric added? Step 1 or 2?
Hi Claudia,
Thank you for bringing it to my attention that I left adding the ground turmeric out of the recipe instructions, I went ahead and fixed it. You will add the turmeric in Step 2. 🙂 So excited for you to try it!
How much coconut oil, I don’t see the amount in the ingredient list.
2 tsps! Thanks so much for letting me know, Kristen, so I could fix it 🙂
I, going to try this recipe with a brown Jasmine rice I’ll have to read up on the fermentation for that!