Dressed up rice

Photo Credit: Equal Parts

I helped create this vibrant and flavorful rice dish for Equal Parts featuring turmeric, coconut and Thai chilies. The key is cooking the rice in coconut water instead of plain tap water, a method that could be adapted to even simple jasmine rice. The coconut water adds a subtle sweetness and I love the added crunch of the coconut flakes at the end. The bright yellow of the turmeric and pop of red and green from the chilis and basil make this weeknight dish presentable for a dressed up dinner. Best part, you only need to pull out one pot for this dish. It’s substantive enough on its own but also makes a great accompaniment to chicken, fish or tofu.

Turmeric-Coconut Rice with Basil and Thai Chilies

  • Servings: 4
  • Print


Created for Equal Parts

Ingredients

  • 1 1/2 cup long grain white rice (such as jasmine)
  • 1 3/4 cup coconut water
  • 2 tbs coconut oil (divided)
  • 2 scallions, thinly sliced (green and white part divided)
  • 1 Thai bird eye chilies, seeded and thinly sliced (optional)
  • 1/4 plus 1/8 tsp turmeric
  • 1/4 tsp Kosher salt
  • Ground pepper to taste
  • 1 small bunch kale, Swiss chard or spinach, thinly sliced
  • 1/4 cup unsweetened coconut flakes, lightly toasted
  • Handful fo fresh basil or cilantro leaves, chopped
  • Lime wedges for serving

Directions

  1. Rinse your rice well with water until water runs clear. Drain rice.
  2. Heat 1 tbs coconut oil in a medium stock pot. Add the white parts of the scallions and sauté over medium heat for a few minutes with turmeric and pepper. Add rice and stir until rice is coated and golden. Add coconut water and salt and bring to a low boil, stirring to loosen grains of rice.
  3. Lower heat on the rice letting it bubble slightly, then cover and reduce heat to low. Cook for an additional 10 minutes. Once the rice is cooked (but still a bit firm), add chopped greens and red pepper, season with salt and pepper. Cover pot and cook on low heat for an additional 5 minutes. Add additional tbs of coconut oil, fluffing rice. Cover until ready to serve.
  4. When ready to serve, sprinkle with toasted coconut flakes, scallion greens, fresh herbs and lime wedges.

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