Easy One Pot Turmeric Coconut Rice with Toasted Almonds

One-pot rice with a rich, savory, and mild flavor that’s a mix of coconut and turmeric’s earthy flavor is the perfect side dish to add to your rotation.

This time of year I find that sometimes my dinners can be a little….uninspired.  It’s a busy night and dinner looks like this: Protein, Veggie, Starch.  The next night?  Same.  And so on…

There’s nothing wrong with that of course but I tend to get stuck in a rut.  The same few proteins and the same few starches (we eat A LOT of rice at our house) and I need a way to switch it up.   Here comes One Pot Turmeric Coconut Rice, it’s as easy as plain rice, but it’s a delicious change from the ordinary.

• This coconut basmati rice recipe is made with only 7 ingredients – rice (jasmine or basmati), turmeric, coconut milk, coconut oil, and sliced almonds.
• Everything cooks in one pot.
• The rice is a beautiful gold color that pairs well with a variety of meals.
• The coconut turmeric rice is light, fluffy, and flavorful.

INGREDIENTS needed for Turmeric Coconut Rice with Toasted Almonds

• Jasmine or Basmati rice (really any long-grain rice will do)
• Turmeric
• Water
• Coconut Milk
• Finely Diced Shallot
• Coconut Oil
• Thinly Sliced Almonds (for the top of the rice)
• Salt and black pepper to taste

What main course goes well with Turmeric Coconut Rice?

We like to serve one-pot coconut turmeric rice with simple grilled chicken thighs and garlic green beans (our side dish go-to!)  It would also be great with tandoori chicken or any other Thai or Indian dish.

How to Make Coconut Rice

• Add the coconut oil to the bottom of the pan and saute the shallot for 1 minute. Then sprinkle in the dry rice and the ground turmeric in an even layer.  Heat over medium-low heat until the rice and turmeric are a little fragrant.  
• Add in the coconut milk, water, garlic, and plenty of salt and pepper to season the rice.
• Bring to a boil, then lower to a simmer and cover.  
• Cook for 20 minutes then remove from the heat but don’t lift the lid yet!  Let it steam for another 10 minutes and then fluff with a fork.
• Meanwhile, toast your almonds in a dry skillet until light brown and fragrant.  Set aside.
• Once the rice is finished top it with a few of the toasted almonds
• Store leftover rice in an airtight container for 3-4 days in the fridge.

RECIPE CARD

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Easy One Pot Turmeric Coconut Rice with Toasted Almonds

One-pot rice with a rich and mild flavor that's a mix of coconut and turmeric's earthy flavor is the perfect side dish to add to your rotation.

Ingredients

• 1 14 oz container of full fat coconut milk
• 1 tbs coconut oil
• 1 small diced shallot
• 1 tsp ground turmeric
• 1 tsp salt or to taste
• 1 clove garlic minced or grated
• 1 1/2 cups water
• 2 cups Jasmin rice
• 1/4 cup Sliced or slivered almonds

Instructions

• Rinse rice until the water runs clear, set aside.
• In a medium pot with a lid on medium heat add coconut oil and shallot and sauté for 1-2 minutes or until fragrant. Then add the rice and turmeric and continuously stir and cook until fragrant and some of the rice starts to brown, about 1-3 minute.
• Add the coconut milk, water, garlic, and salt. Stir together and increase the medium-high heat.
• Once it comes to a boil, reduce the heat to a simmer, cover with the lid and cook for 20 minutes.
• Turn off the heat under the rice, leave the lid on, and let it sit for 10 minutes.
• Heat a small skillet on medium-low heat
• In the dry skillet stir the sliced almonds until they become lightly brown and smell toasty.
• Fluff the rice with a fork.
• Sprinkle the slivered almonds over the top of the rice and serve hot.

Notes

Other optional ingredients:  Chopped fresh cilantro, crispy fried shallots, curry powder