Anti-Inflammatory Creamy Coconut Rice Recipe
This Anti-Inflammatory Creamy Coconut Rice features golden, creamy jasmine rice infused with healthy fats, turmeric, and fresh greens. Combining warming spices with nutrient-rich vegetables and full-fat coconut milk, this comforting dish is both flavorful and nourishing, perfect as a wholesome side or a light main course.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Rice and Broth
- 1 1/2 cups uncooked white jasmine rice
- 2 1/4 cups low sodium vegetable broth
Vegetables & Aromatics
- 1 tbsp olive oil
- 1/4 cup shallot, finely diced
- 2 cloves garlic, minced
- 2 cups roughly chopped baby bok choy (about 1 bunch)
- 2 cups baby spinach
Spices & Seasonings
- 1 tsp ground turmeric
- 1/2 tsp sea salt, more to taste
- 1/4 tsp black pepper
Other
- 1 (14 oz) can full fat coconut milk (including both watery and creamy parts)
- 2–3 green onions, diced
Instructions
- Cook the Rice: In a pot, combine jasmine rice with the low sodium vegetable broth. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove from heat and let it steam covered for an additional 10 minutes to achieve perfect fluffy rice.
- Prepare Aromatics and Veggies: While the rice is cooking, heat a large pan with high sides over medium heat. Add olive oil and reduce heat slightly. Stir in the finely diced shallots and minced garlic, cooking for about 30 seconds until fragrant but not burnt.
- Add Vegetables and Seasonings: Add the roughly chopped baby bok choy, baby spinach, ground turmeric, sea salt, and black pepper to the pan. Cook this mixture for about 2 minutes, stirring occasionally to wilt the greens evenly and blend flavors.
- Simmer with Coconut Milk: Lower the heat and pour in the entire can of full-fat coconut milk, including both the creamy and watery parts. Stir well and allow the mixture to simmer gently with the vegetables for 5 minutes, enabling the spices and coconut to meld.
- Combine Rice and Final Touches: Turn off the heat and stir in the cooked jasmine rice until fully incorporated with the creamy coconut vegetable mixture. Finally, mix in the diced green onions for a fresh, crisp bite.
- Serve: Serve immediately while warm as a nourishing side or a light main dish. Enjoy the creamy, spiced flavors that make this rice dish both comforting and anti-inflammatory.
Notes
- Use low sodium vegetable broth to control salt levels and maintain a balanced flavor.
- Be careful not to burn the shallots and garlic when sautéing; cook just until fragrant.
- Full fat coconut milk adds richness and creaminess; avoid using light coconut milk for best texture and flavor.
- Turmeric gives anti-inflammatory benefits and a vibrant golden color; adjust quantity to taste.
- This dish can be served as a side or a vegetarian main course.
- Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water or broth to loosen the rice.
