Let me tell you—this rice is anything but boring. It’s creamy, cozy, full of warm spices, and just the right amount of coconut flavor.
We make this a lot when we want something simple but still super tasty. It’s perfect with grilled chicken, roasted veggies, or even just on its own with a little lime on top. You’re gonna want seconds. Maybe thirds.
What You’ll Need
- 1 tablespoon coconut oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 cup jasmine rice (rinsed)
- 1 cup canned coconut milk (full-fat, shaken)
- ¾ cup water
- ½ teaspoon salt (plus more to taste)
- 1 cinnamon stick
- Optional: 1 tablespoon shredded unsweetened coconut for garnish
- Optional: Fresh cilantro and lime wedges for serving
Why I Love This Recipe
I came up with this recipe on a rainy weeknight when all I had was rice, a can of coconut milk, and a few spices. It surprised me how something so simple could taste so rich and comforting. Since then, it’s been a go-to in our house.
- It’s made with pantry staples
- Cooks in under 30 minutes
- Feels special without any fuss
- Great leftover (maybe even better!)
- It’s naturally gluten-free and dairy-free
Servings: 4
Cook Time: 25 minutes
Why This Recipe Works (Quick Science)
Turmeric and cumin bloom in the hot coconut oil, releasing flavor compounds that make the rice super aromatic. The fat in the coconut milk helps carry these flavors into the rice grains. Cooking with both water and coconut milk balances richness so it’s creamy but not heavy. The cinnamon stick adds depth without overpowering.
Meal Plan Ideas
- Serve with roasted chicken or salmon
- Pair with a simple cucumber salad
- Top with a fried egg for a quick lunch
- Use it as a base for curry or stir-fry
- Make a rice bowl with sautéed veggies and chickpeas
Common Mistakes
- Not rinsing the rice: It’ll turn gummy instead of fluffy.
- Using light coconut milk: You’ll miss out on that creamy texture.
- Skipping the spices: They build the flavor base.
- Stirring too much while cooking: This can make the rice mushy.
What to Serve With
- Grilled chicken thighs
- Roasted cauliflower or broccoli
- Spicy shrimp
- Thai peanut tofu
- Mango chutney or a tangy yogurt sauce
Pro Tips
- Rinse your rice until the water runs clear to get perfect texture.
- Bloom spices in oil for max flavor—don’t rush this step.
- If you’re short on time, skip the garnish, but don’t skip the cinnamon stick!
- Want a crunch? Toast shredded coconut and sprinkle on top.
- Leftovers? Turn them into rice patties the next day.
Tools You’ll Need
- Medium saucepan with lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Fine mesh strainer
Substitutions and Variations
- Use basmati rice instead of jasmine for a nuttier taste
- Sub olive oil for coconut oil if needed
- Add a pinch of chili flakes for a kick
- Swap cinnamon stick for a pinch of ground cinnamon
- Garnish with toasted cashews instead of coconut
Make Ahead Tips
- Make the whole dish up to 2 days ahead and reheat gently with a splash of water or coconut milk
- You can prep the onion and garlic a day in advance to save time
How to Make Spiced Coconut Turmeric Rice
Step 1: Sauté Aromatics
Heat 1 tablespoon coconut oil in a medium saucepan over medium heat. Add 1 small diced yellow onion and sauté until soft, about 3–4 minutes. Add 2 cloves minced garlic and stir for another 30 seconds.
Step 2: Add Spices
Stir in 1 teaspoon turmeric and ½ teaspoon ground cumin. Cook for 30 seconds, stirring constantly to bloom the spices.
Step 3: Add Rice
Add 1 cup rinsed jasmine rice and stir to coat each grain with the spice mix. Toast for 1 minute.
Step 4: Add Liquid and Cinnamon
Pour in 1 cup full-fat coconut milk, ¾ cup water, ½ teaspoon salt, and 1 cinnamon stick. Stir once. Bring to a gentle boil.
Step 5: Simmer and Cover
Once boiling, lower heat to a simmer and cover. Cook for 15 minutes, then turn off heat and let sit (covered) for 5 minutes.
Step 6: Fluff and Serve
Remove the lid, take out the cinnamon stick, and fluff rice with a fork. Top with shredded coconut, cilantro, and lime wedges if using.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat with a splash of water or coconut milk in the microwave or stovetop
- Freeze in individual portions for easy meal prep
Macros (Per Serving)
Based on 4 servings
- Calories: 270
- Protein: 4g
- Carbs: 36g
- Fat: 12g
- Fiber: 2g
- Sugar: 1g
FAQ
Can I use brown rice?
Yes, but increase the liquid and cook time. It’ll take about 40–45 minutes.
Does it taste sweet?
Not really! The coconut milk adds richness, not sweetness.
Can I make it in a rice cooker?
Absolutely. Just sauté the aromatics and spices first, then transfer everything to the cooker.
Can I double the recipe?
Yes, just use a larger pot and watch the simmering time—it may take a couple extra minutes.
Hope you give this Spiced Coconut Turmeric Rice a try soon—it’s one of those recipes that’s easy enough for a weeknight, but feels a little extra special. Let me know in the comments how it turned out or if you have any questions. I’d love to hear your take on it!