Coconut Rice with Turmeric

This lightly coconut flavored rice has delicious flavor and a light yellow color from turmeric. A wonderful side dish with any protein.

Course Side Dish

Cuisine Asian

Prep Time 5

Cook Time 15

Resting Time 10

Total Time 30

Servings 1/2-cup servings (total yield: 7 cups)

Calories 160kcal

2 cups White Jasmine Rice
1 13.5-ounce can Unsweetened Coconut Milk approximately 1 ¾ cups
1 ¼ cups Water*
½ medum Red Onion thinly sliced (separate the slices into individual rings before adding to saucepan)
½ teaspoon Turmeric
1 teaspoon Kosher Salt
2 tablespoons diced fresh Cilantro garnish

Put the rice in a fine mesh strainer or sieve. Run cold water over it until the water runs clear.
In a large saucepan, combine the coconut milk, water, onion, turmeric and salt; stir to combine. Bring to a low boil.
Add the rice and stir to combine. Place a lid on the saucepan and lower the heat to a simmer.
Cook 15 minutes or until the water is absorbed into the rice (if using rice from a package confirm cooking time on the package as some brands may differ)
After the liquid is absorbed, remove the saucepan from the heat. With the lid still on, allow the rice to sit for 10 minutes undisturbed before serving. Fluff rice before serving.
Garnish with chopped fresh cilantro and serve.

*the total amount of liquid (coconut milk + water) should equal 3 cups. The amount of coconut milk should not exceed 1 ¾ cups.