Turmeric Coconut Rice with Roasted Cashews and Cilantro
If you're looking for a side dish that brings a burst of flavor and color to your table, this turmeric coconut rice is just the ticket. It's not just rice; it's an experience that combines the earthy warmth of turmeric with the creamy richness of coconut milk, all topped with crunchy roasted cashews and fresh cilantro. This vibrant dish is simple to prepare yet feels elegant, making it a perfect accompaniment to any main course or a satisfying standalone meal.
Ingredients
- 1 cup basmati or jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup water
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon olive oil or coconut oil
- 1/2 cup chopped cashews
- 1/4 cup chopped fresh cilantro
- Lime wedges (optional, for serving)
Instructions
- Rinse the Rice: Wash the rice under cold water until the water runs clear to remove excess starch, then drain.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- Toast the Cashews: In a small skillet, heat the olive oil or coconut oil over medium heat. Add the chopped cashews and toast until golden brown, stirring frequently to avoid burning.
- Fluff and Serve: Once the rice is cooked, fluff it with a fork and stir in the chopped cilantro. Top with the toasted cashews before serving. Optionally, serve with lime wedges for an extra zing.
Cook’s tips
- Rinse the rice thoroughly until the water runs clear to prevent clumping and achieve fluffy grains.
- Use full-fat coconut milk for the creamiest texture and richest flavor; light versions will make the dish thinner.
- Toast the cashews over medium-low heat and stir frequently, as they can burn quickly.
- Let the rice rest for 5 minutes after cooking before fluffing to allow steam to distribute evenly.
Substitutions
- Use jasmine rice instead of basmati for a slightly softer texture.
- Substitute ghee or butter for the oil to add a nutty, rich flavor.
- Replace cilantro with flat-leaf parsley or mint if you prefer a different herb profile.
- Use unsweetened coconut cream instead of coconut milk for an extra decadent version.
- Add a squeeze of fresh lime juice before serving for a tangy kick.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to restore moisture, and add the cashews and cilantro fresh before serving to maintain crunch and color.
FAQ
Can I use light coconut milk?
Yes, but the dish will be less creamy and rich. Full-fat coconut milk is recommended for the best flavor and texture.
What type of rice works best?
Basmati or jasmine rice are ideal because they cook up fluffy and absorb the coconut and turmeric flavors well.
Can I make this dish ahead of time?
Yes, you can prepare the rice in advance and reheat it. However, add the toasted cashews and cilantro just before serving to keep them crunchy and fresh.
Is this dish vegan and gluten-free?
Yes, it is naturally vegan and gluten-free as long as you use a plant-based oil and ensure all ingredients are certified gluten-free.
