Turmeric Coconut Brown Rice (Printable)
Creamy coconut-infused brown rice with turmeric spices paired with sweet charred carrots
# What You’ll Need:
→ Rice & Aromatics
01 - 1 cup brown rice
02 - 1 tablespoon coconut oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground coriander
09 - 3/4 teaspoon sea salt
→ Liquids
10 - 1 can (13.5 oz) coconut milk, full fat preferred
11 - 1 cup water
→ Carrots
12 - 4 medium carrots, peeled and halved lengthwise
13 - 1 tablespoon olive oil
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon sea salt
16 - Freshly ground black pepper, to taste
→ Garnishes
17 - 2 tablespoons chopped fresh cilantro
18 - 1 tablespoon toasted coconut flakes
19 - 2 tablespoons roasted cashews or pepitas
20 - 1 lime, cut into wedges
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Toss the halved carrots with olive oil, smoked paprika, salt, and pepper. Arrange on a lined baking sheet.
03 - Roast carrots for 20–25 minutes, flipping halfway, until deeply golden and slightly charred at the edges. Set aside.
04 - While carrots roast, rinse the brown rice under cold water until water runs clear.
05 - In a medium saucepan, heat coconut oil over medium heat. Sauté onion for 2–3 minutes until softened.
06 - Add garlic and ginger; cook for 1 minute until fragrant.
07 - Stir in turmeric, cumin, coriander, and salt; toast for 30 seconds.
08 - Add rinsed rice, coconut milk, and water. Stir well and bring to a boil. Reduce heat to low, cover, and simmer 30–35 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
09 - To serve, spoon turmeric coconut rice onto plates, top with charred carrots, and sprinkle with cilantro, toasted coconut flakes, and cashews or pepitas. Serve with lime wedges.
# Expert Advice:
01 -
- The coconut milk transforms ordinary brown rice into something creamy and luxurious without any dairy
- Charred carrots add a sweet smoky contrast that makes every bite interesting
02 -
- Brown rice needs the full cooking time and resting period to become tender, rushing this step will result in crunchy grains
- The carrots should have actual charred spots, not just golden color, for the best smoky flavor contrast
03 -
- Toast your coconut flakes and cashews in a dry pan for 2–3 minutes before serving for maximum crunch and flavor
- If the rice feels too firm after the cooking time, add another 1/4 cup water and continue simmering covered