Turmeric Coconut Rice

FOR: 8 SERVINGS

• 2 cups brown rice, (Jasmine or Basmati) washed and drained
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 green onions, chopped
• 2 sprigs of thyme
• 1 carrot, diced
• 1-15 oz can coconut milk
• 2 cups water, or vegetable broth
• 1/4 teaspoon Cayenne pepper, (optional)
•  sea salt, to taste, (I used 1 1/2 teaspoons)
• 1/4 cup chopped cilantro, and lime juice, for garnish

Instructions

1. Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
2. Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
3. Add rice and stir until rice is fully coated yellow. Add coconut milk, water or vegetable broth, cayenne pepper and salt. (Make sure you add enough salt until it is flavorful).
4. Bring to boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.
5. Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.

Recipe notes

1. I prefer to use Basmati, Jasmine or any long grain brown rice for a flakier rice. Short grain rice will most likely be too sticky.
2. I usually cover the pot with a sheet of parchment paper underneath the pot cover to seal the pot and allow the rice to cook faster and flakier instead of being soggy.