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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.


Can I make this recipe in the Instant Pot?

How to make Turmeric Coconut Rice in the Instant Pot:
In the Instant Pot: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing!

Can I make this recipe in the Rice Cooker?

Yep! Just set it and forget it!  

What type of coconut milk should I use?

 Unsweetened coconut milk is important otherwise, this would be a dessert.  Full-fat coconut milk has the most creaminess and flavor, but you could use reduced fat too.

Can I top this rice with anything else besides the almonds?

Sure!  Try spring onions, coconut flakes, curry powder, or lime zest would add great flavor.  Get creative!


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.


  • 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


  • 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.


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

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