Turmeric Coconut Rice (Recipes)

This heat turmeric rice isn't solely delicious and vivacious, but will fill your house with an amazing aroma. The color are going to be brighter if you employ ground turmeric during this formula and lighter in color if you employ recent herb. Both ways are equally delicious!


This heat turmeric rice isn't solely delicious and vivacious, but will fill your house with an amazing aroma. The color are going to be brighter if you employ ground turmeric during this formula and lighter in color if you employ recent herb. Both ways are equally delicious!.

I recently started the Fast Tract Diet to reduce my chronic acid reflux symptoms and have given up almost all grains and am currently sticking with foods that are easy to digest and that have little fermentation in the stomach. Since bush rice is associate possibility with low fermentability, I like to cook it in a variety of ways to change up the flavor. And this variation did not disappoint. I would love to hear from you if give this recipe a try.

For this coconut rice formula, onion and garlic are sauteed in coconut oil until fragrant, turmeric, thyme, spring onion and carrots added. Brown rice is stirred in to soak up the flavors and color of the pretty yellow turmeric. My favorite rice to use is basmati or jasmine rice.

Rice is then slow grilled in coconut milk and vegetable broth for an upscale and attractive flavor. Or you can 1 vegetable bouillon with 2 cups water.

Turmeric Coconut Rice dish will definitely become a favourite, it is so tasty that you really could just eat it on its own or add some beans or oven baked tofu cubes at the end of cooking for a delicious one pot meal.

Preparing brown rice this way is one of the best ways to introduce it to someone who has never tried it or one who would love to transition to eating brown rice however isn't certain of the way to prepare it to be tasty.

Turmeric Coconut Rice (Recipes)


INGREDIENTS

  • 1 1/2 cups of jasmine rice
  • 1 cup of unsweetened full coconut milk
  • 1 1/2 cup of chicken or vegetable broth
  • 1 tbsp of unrefined coconut oil
  • 1 tsp of salt
  • 1 bay leaf

INSTRUCTIONS
  1. Heat the coconut oil and then add grated ginger. Sauté for 4 minutes.
  2. Stir in the rice and turmeric and let cook for a 4 more minutes while continuing to stir.
  3. Add the broth, full fat coconut milk, pureed, 1 tsp of salt, and bay leaf.
  4. Bring to a boil, reduce heat, and then cover. Let it simmer on low until the liquid is absorbed (about 20 minutes). Fluff with a fork and serve. Season with salt and pepper to taste. Enjoy.

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