Golden Coconut Rice

Why You’ll Love Golden Coconut Rice Recipe

This recipe transforms simple pantry staples into a standout side dish. The turmeric gives the rice a vibrant color and earthy warmth, while the coconut milk adds creamy richness and a hint of sweetness. It’s easy enough for a weeknight meal but elegant enough to serve to guests. Plus, you can make it ahead and enjoy leftovers throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long‑grain basmati rice
vegetable oil
shallots (or finely chopped yellow onion)
ground turmeric
kosher salt
full‑fat coconut milk
boiling water

Directions

1. Rinse the basmati rice under cool water to remove excess starch, then soak the rice in fresh water for at least 30 minutes (up to 4 hours). Drain well.

2. Heat vegetable oil in a medium pot over medium heat. Add the shallots and sauté until soft and lightly golden, about 3–4 minutes.

3. Stir in the ground turmeric and salt, letting the spices bloom in the oil for about 30 seconds.

4. Add the drained rice and gently stir to coat the grains in the spiced oil.

5. Pour in the coconut milk and boiling water, stirring to combine. Bring to a gentle simmer.

6. Cover the pot with a tight‑fitting lid, reduce heat to low, and cook undisturbed for 10 minutes.

7. Remove the pot from heat and let it rest, still covered, for another 10 minutes.

8. Fluff the rice with a fork before serving.

Servings and timing

This recipe makes about 4–6 servings. It takes roughly 30–45 minutes total, including soaking time.

Variations

• Add a squeeze of lime and chopped cilantro for a citrusy herbal lift.

• Stir in toasted coconut flakes or chopped nuts (like cashews) for extra texture.

• For more heat and depth, add a pinch of black pepper or a diced chili while sautéing the shallots.

Storage/Reheating

Store leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, microwave gently with a splash of water or coconut milk to restore moisture, or warm on the stovetop over low heat, stirring occasionally.

FAQs

What type of rice should I use?

Use long‑grain basmati rice for the best texture and flavor in this recipe. It yields fluffy, separate grains that absorb the coconut milk beautifully.

Can I use a different type of rice?

You can substitute jasmine rice, though the texture may be slightly different. Avoid short‑grain rice if you want fluffy, separate grains.

Do I have to soak the rice?

Soaking helps the rice cook evenly and become fluffier, but if you’re short on time, you can skip this step—just be aware the texture might vary slightly.

Can I make this in a rice cooker?

Yes—add the rinsed rice, coconut milk, and water in the rice cooker and cook on the white rice setting. Adjust liquid amounts if needed.

Is this recipe vegan?

Yes, this recipe is vegan as written.

How do I prevent the rice from being mushy?

Ensure you rinse excess starch from the rice and use the correct ratio of liquid to rice. Also, avoid lifting the lid while it cooks.

Can I add vegetables?

Yes, peas, carrots, or bell peppers can be stirred in after cooking for added color and nutrition.

What should I serve this with?

This rice pairs well with curries, grilled chicken, fish, or roasted vegetables.

Can I freeze leftover rice?

Freezing coconut rice is possible, but coconut milk can change texture slightly after thawing. It’s best to freeze only if necessary.

How can I make this more flavorful?

Adding fresh herbs like cilantro or a squeeze of lime juice right before serving brightens the flavors.

Conclusion

Golden Coconut Rice is a simple yet impressive side dish that elevates everyday meals with its rich coconut flavor and warm golden color. Whether you’re serving it alongside roasted chicken or spicy curry, it’s sure to become a staple in your cooking rotation.

Golden Coconut Rice

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This golden coconut rice is a fragrant, flavorful side dish made with jasmine rice, coconut milk, and turmeric. It’s vibrant in color and pairs well with a variety of main dishes, especially Southeast Asian and Indian cuisine.

• Author: Emily
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

• 1 cup jasmine rice
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 cup water
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1 small bay leaf
• 1/2 teaspoon sugar (optional, to taste)

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Instructions

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, turmeric, salt, bay leaf, and sugar (if using). Stir to combine.
3. Bring the mixture to a gentle boil over medium heat.
4. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove from heat and let it sit, covered, for 5 to 10 minutes.
6. Remove the bay leaf, then fluff the rice with a fork before serving.

Notes

• For extra flavor, toast the rice in a bit of coconut oil before adding the liquids.
• Be sure to shake the coconut milk can before opening to mix the cream and liquid.
• This rice pairs beautifully with curries, grilled meats, or roasted vegetables.

Nutrition

• Serving Size: 1 cup
• Calories: 270
• Sugar: 1g
• Sodium: 210mg
• Fat: 16g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg