One-pot Turmeric Coconut Rice

One-pot turmeric coconut rice with kale is a smooth, aromatic, and flavorful vegan recipe that transforms rice from a dish on the side to a fully-fledged table sensation.

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• ⭐ Recipe Highlights
• 📋 Key Ingredients & Substitutions
• 🔪 Pro tips & notes
• 💬 Frequently Asked Questions
• 🥥 Serving Suggestions
• 🌡️ Storage, Freezing, and Reheating
• 🍚 More Rice Recipes
• Recipe

⭐ Recipe Highlights

Coconut turmeric rice is similar to mushroom biryani because both can double as one-pot meals or elegant side dishes. The mild flavor of this rice dish won't limit you to Indian food because it has a mellow flavor that compliments many dishes.

The coconut flavor is two-fold. First, a smattering of toasted coconut flakes, and second, coconut milk. Need a substitute for rich coconut milk? We’ve got you covered with a wide range of coconut milk substitutes.

📋 Key Ingredients & Substitutions

Coconut flakes come in three basic forms: flakes, shredded, and desiccated. The instructions are written for coconut flakes. If you use shredded coconut flakes, the smaller kind, toast them for about 10 seconds. Desiccated coconut is ground. Don’t bother toasting that. Maybe add a tablespoon or two at the end of cooking if you want more coconut flavor.

Sesame seeds – Great nutty flavor from sesame seeds. If you’re toasting coconut, you might as well toast sesame seeds.  

Scallions (green onions) – We’ll use the white and green parts of our scallions – at different times, so try to separate them, but don’t get precious. Your rice will taste delicious no matter how you mix the scallions.

Turmeric - Turmeric is a spice with earthy warmth and mild orange and ginger scents. You only need a little to give depth to your recipes which is precisely why one teaspoon was just the right amount for flavoring turmeric coconut rice. I've not tried fresh turmeric in this recipe. If you use it, chop or grate a teaspoon. Do this carefully because fresh turmeric can stain a cutting board and your hands.

Black pepper – Other than turmeric, black pepper is the only spice you should need.

Rice – My suggestion is brown basmati rice, but here’s what’s important. You may need to adjust the amount of vegetable broth depending on the kind you use. Brown rice and long-grain rice will need more liquid. I you use jasmine rice or white rice, add 1 ¾ cups of broth and adjust as needed.

Coconut milk – This recipe is made with light coconut milk, but you can use whole fat if you choose. I mentioned substitutes above, but the best would be creamy plant milk, such as oat milk and a few drops of coconut extract.  

Vegetable broth – You can use water instead of broth, but I find broth adds more flavor. Broth can also add salt, which is why I recommend not adding salt until the end and you’ve given it a taste.

Kale - This is a great recipe for sturdy kale; however, you can also use Swiss chard, spinach, or another green of choice. Remove the tough stems of the leafy greens if necessary.  If you use frozen kale or spinach, thaw and press out the excess moisture before adding it to the cooked rice.

Lime juice and zest– Zesty flavor brighten the kale and coconut. To be safe, try to use organic for the lime zest.

🔪 Pro tips & notes

Use a heavy-bottomed skillet with a lid or a Dutch oven to make this recipe. This helps moderate the heat, so the rice cooks evenly.

The process for this recipe is quick and easy. Most of your time will be spent letting the rice simmer while you clean up and relax (here’s hoping for that last part).

After toasting the coconut and sesame seeds, transfer them into a small bowl. While the pan is hot, drop in your turmeric and scallion whites. Give 30 seconds moving the scallions before you add the rice.

Yes, we’re adding the rice before the liquid. This helps toast it and brings out a nutty flavor. Brown rice needs no more than 2 minutes for toasting. If you are out of patience, you can skip this step and get the rice, coconut milk, and broth in the pot.

When you add the liquids, give the ingredients a good stir to free any scallions, turmeric, and bits of toasted rice from the bottom of the pan. This helps to keep the rice from sticking.

Bring the ingredients to a slow simmer and set the stove to medium-low heat before covering the pan. Brown basmati rice takes 30-35 minutes to cook and absorb most of the liquid.

💬 Frequently Asked Questions

🥥 Serving Suggestions

To add a bit of protein directly to the rice, consider a can of adzuki, black beans, or chickpeas. Tofu is a natural fit for coconut rice. Serve crispy tofu alongside or try tofu with a more distinctive flavor, like Huli Huli tofu or lemongrass tofu.

Accompany this dish with your favorite veggie burger or a flavorful salad. You don’t need a big main dish because this rice recipe is a hearty side dish.

🌡️ Storage, Freezing, and Reheating

Keep leftover rice in an airtight container in the fridge for 4 days. You can also freeze it for 3 months.

For best results, reheat coconut rice in a steamer basket. The rice will be moister and won’t stick to the pan. If you use a saucepan to reheat, add a little water or broth to keep it from scorching.

🍚 More Rice Recipes

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