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 use ground 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!).
Recipe
Prep Time: 2 minutes Cook Time: 28 minutes Total Time: 30 minutes Yield: approx. 4 cups, 8 servings
Ingredients
- 1 1/2 cups of jasmine rice
- 1 cup of unsweetened full coconut milk
- 1 1/2 cup of chicken or vegetable broth
- 1/8-1/4 tsp of fresh ginger (peeled and grated), optional
- 2 tsps of coconut oil
- 3/4 tsp of ground turmeric
- 3/4 tsp of salt
- 1 bay leaf
- pepper, to taste
Instructions
- 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 Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc. The nutritional information provided (i.e. calories) comes from online calculators. Although GERD Chef attempts to provide accurate nutritional information, these figures are only estimates. 
