Turmeric Coconut Rice Roasted Carrots (Printable)
Fragrant coconut-infused rice with earthy turmeric and sweet roasted carrot ribbons.
# What You’ll Need:
→ Rice Base
01 - 1 cup basmati rice
02 - 1 cup full-fat unsweetened coconut milk
03 - 1 cup water
04 - 1 teaspoon ground turmeric
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon coconut oil
→ Roasted Carrot Ribbons
07 - 3 large carrots, peeled
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt
→ Garnishes
12 - 1/4 cup fresh cilantro leaves, chopped
13 - 2 tablespoons toasted coconut flakes
14 - 2 tablespoons roasted cashews, roughly chopped
15 - 1 lime, cut into wedges
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Toss carrot ribbons with olive oil, cumin, salt, and black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast carrot ribbons for 12–15 minutes, flipping halfway through, until edges are crisp and slightly caramelized. Set aside.
04 - Rinse basmati rice under cold water until water runs clear.
05 - In a medium saucepan, heat coconut oil over medium heat. Add rinsed rice and stir for 1–2 minutes until lightly toasted.
06 - Add coconut milk, water, turmeric, and salt. Stir well. Bring to a gentle boil, reduce heat to low, cover, and simmer for 15 minutes.
07 - Remove from heat and let rice sit covered for 5 minutes. Fluff with a fork.
08 - Spoon rice onto a serving platter or bowls. Top with roasted carrot ribbons.
09 - Garnish with cilantro, toasted coconut flakes, roasted cashews, and lime wedges. Serve warm.
# Expert Advice:
01 -
- The coconut milk makes the rice incredibly creamy without a drop of dairy.
- Those carrot ribbons look fancy but take almost zero effort to pull off.
02 -
- Do not skip the resting step or the rice will be gummy instead of fluffy.
- Watch the carrots closely at the end because they go from perfect to burnt quickly.
03 -
- Shake the coconut milk can before opening to blend the cream into the liquid.
- A microplane zester over the finished dish adds a subtle citrus perfume that elevates everything.