A delicious and aromatic rice dish made creamy with coconut milk and vibrant with turmeric, topped with fresh greens.
40 minutes
A delicious and aromatic rice dish made creamy with coconut milk and vibrant with turmeric, topped with fresh greens.
Long-Grain Jasmine Rice, rinsed
cups
Unsweetened Coconut Flakes, toasted
cups
Sesame Seeds, toasted
tablespoons
Coconut Oil, melted
tablespoons
Scallion, thinly sliced
each
Turmeric Powder
teaspoons
teaspoons
Full-Fat Coconut Milk, canned
0 oz
Saffron, optional
pinches
teaspoons
Kale, cut into bite-sized pieces
bunch
Lime, zested and cut into wedges
each
1. Rinse the Rice
Start by rinsing the rice under cold water until the water runs clear, then drain it thoroughly and set it aside. This step is crucial to remove excess starch and ensure the rice cooks up fluffy.
2. Toast Coconut Flakes and Sesame Seeds
In a medium pot or Dutch oven, toast the coconut flakes and sesame seeds over medium heat until they are fragrant and golden, which should take about 3 to 5 minutes. Be sure to stir frequently to prevent them from burning. Once toasted, transfer this mixture to a bowl and wipe out the pot.
3. Cook Aromatics
Next, melt the coconut oil in the same pot over medium heat. Add the white parts of the scallion, ground turmeric, and black pepper. Cook these aromatics for about 3 to 5 minutes until they are fragrant and lightly toasted, which will help release their essential oils and deepen their flavors.
4. Add Rice and Liquids
Add the rinsed rice to the pot, followed by the coconut milk, a pinch of saffron if using, 1.5 teaspoons of kosher salt, and enough water to make up the liquid to the same volume as the coconut milk can. Stir well to ensure there are no lumps in the rice. Bring this mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 10 minutes.
5. Add Greens
While the rice is cooking, prepare your greens by removing the stems and cutting or tearing the leaves into bite-sized pieces. After the rice has simmered for 10 minutes, arrange the greens on top of the rice. Season them with a bit more salt and pepper, then cover the pot again and cook for an additional 5 minutes.
6. Rest the Rice
Once the greens are tender, remove the pot from the heat and let it sit covered for another 5 minutes. This resting time allows the flavors to meld together beautifully.
7. Prepare Coconut-Sesame Mixture
Meanwhile, zest half a teaspoon of lime and add this to the bowl with the toasted coconut and sesame seeds, along with the green parts of the scallion. Season this mixture with salt and pepper and stir to combine.
8. Serve
When ready to serve, stir the greens into the rice to distribute them evenly. Taste and adjust the seasoning if necessary. Divide the rice among bowls, sprinkle the coconut-sesame mixture on top, and serve each bowl with a lime wedge for squeezing over. Enjoy this aromatic and creamy dish!
Swap some of the coconut milk for a fish or shrimp stock. Stir in lemongrass, kaffir lime leaves, and galangal for a Thai twist. Add shrimp, mussels, or chunks of fish in the last few minutes of cooking.
Add chickpeas, tofu, or tempeh during the cooking process to incorporate protein. Include a handful of cashews or almonds for added crunch and nutrition.
Start by sautéing diced chicken, beef, or pork before adding the rice. Use a meat-based broth in place of some of the coconut milk for a richer flavor.
Switch from white rice to brown rice, jasmine, basmati, or even a wild rice blend for different textures and flavors. Use quinoa or bulgur for a nuttier taste and a boost of protein.
Stir in some cooked chickpeas, lentils, or edamame to add protein and make the dish more filling. Top with a poached or fried egg for a richer and more substantial meal.
Choose full-fat coconut milk and a long-grain variety like jasmine or basmati rice for their rich flavor and fragrance.
Use a 1:1 ratio of rice to liquid for creamy coconut rice, adjusting based on rice type and desired consistency.
Toast turmeric and other spices in a dry pan to release their essential oils and enhance the flavor profile.
Cook the rice on low heat after boiling to prevent curdling of coconut milk and ensure even cooking without burning.
Add salt when toasting spices and adjust to taste after cooking to bring out the flavors of the ingredients.
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