Turmeric Coconut Rice

Turmeric Coconut Rice

Turmeric Coconut Rice

 

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!

 

A brightly colored turmeric coconut rice in a small white ramekin topped with a single bay leaf

 

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 “cheesey” 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
  • 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 bring 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 The GERD Chef readers!).

 

 

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A brightly colored turmeric coconut rice in a small white ramekin topped with a single bay leaf

Turmeric Coconut Rice


  • Author: Chaunté Truelsen
  • Prep Time: 2 minutes
  • Cook Time: 28 minutes
  • Total Time: 30 minutes
  • Yield: approx. 4 cups, 8 servings

Description

Turmeric Coconut Rice! A golden, fragrant, and delicious side that compliments a variety of dishes with it’s flavors of buttery coconut and poignant turmeric.


Scale

Ingredients


Instructions

  1. Heat the coconut oil in a skillet, then add grated ginger. Sauté for 2-3 minutes.
  2.  Add the broth, full fat coconut milk, 1 tsp of salt, bay leaf, and bring to a boil.
  3.  Add jasmine rice, then reduce the heat to low and cover.
  4.  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 servingFP 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 thegerdchef.com attempts to provide accurate nutritional information, these figures are only estimates.

  • Category: Sides
  • Method: Stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 157

Keywords: turmeric rice, coconut rice, turmeric coconut rice, jasmine rice

 

A bright yellow colored bowl of coconut turmeric rice topped with a bay leaf

 


 

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