If you crave a comforting, nourishing dish that feels just like a warm hug, this Anti-Inflammatory Creamy Coconut Rice Recipe will quickly become your new go-to. Combining the silky richness of coconut milk with the bright earthiness of turmeric and fresh greens, every spoonful is packed with flavors that are as soothing as they are vibrant. Whether you’re seeking a wholesome side or a light main, this recipe balances simplicity and taste beautifully, making it perfect for everyday meals or that special moment when you want something cozy and healthy.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the mouthwatering layers of flavor and texture that make this dish so irresistible. From the floral jasmine rice to the luscious coconut milk and earthy turmeric, every element brings something special to the table.
- 1 1/2 cups uncooked white jasmine rice: Offers a fragrant, tender base that soaks up all the creamy goodness.
- 2 1/4 cups low sodium vegetable broth: Adds subtle savory depth without overwhelming the rice.
- 1 tbsp olive oil: Provides a smooth, healthy fat to gently sauté aromatics.
- 1/4 cup shallot, finely diced: Brings a mild onion flavor with a sweet touch that enhances every bite.
- 2 cloves garlic, minced: Infuses the dish with inviting warmth and aroma.
- 2 cups roughly chopped baby bok choy: Adds fresh, crisp greens that brighten the dish.
- 2 cups baby spinach: Another tender green that melts into the creamy rice, boosting nutrition.
- 1 tsp ground turmeric: The star anti-inflammatory spice, offering vibrant color and earthy notes.
- 1/2 tsp sea salt (plus more to taste): Essential for balancing and enhancing all the flavors.
- 1/4 tsp black pepper: Provides a subtle kick that complements the turmeric perfectly.
- 1 (14 oz) can full fat coconut milk: Both the creamy and watery parts enrich the rice with luscious texture and tropical flavor.
- 2–3 green onions, diced: Added at the end for a fresh burst of oniony brightness and color.
How to Make Anti-Inflammatory Creamy Coconut Rice Recipe
Step 1: Cook the Jasmine Rice
Start by rinsing the jasmine rice lightly if you like, then add it to a pot with the low sodium vegetable broth. Bring it to a boil, then cover and let it simmer gently for about 15 minutes. Once time’s up, remove the pot from heat but keep it covered to allow the rice to steam and finish cooking perfectly over the next 10 minutes. This method ensures fluffy, tender grains that absorb every bit of flavor down the line.
Step 2: Prepare the Aromatics and Greens
While the rice cooks, finely dice the shallot and mince the garlic. Roughly chop the baby bok choy and measure out the baby spinach. Getting these ingredients ready now means the cooking process will flow smoothly without any delays.
Step 3: Sauté the Shallot and Garlic
Heat a large pan with high sides over medium heat and pour in the olive oil. Reduce the heat slightly and add the shallot and garlic, stirring continuously for about 30 seconds until fragrant but not browned. This step is key: gently waking up the aromatics releases a wonderful fragrance that sets the tone for the whole dish.
Step 4: Cook the Greens with Spices
Next, toss in the chopped bok choy, spinach, turmeric, sea salt, and black pepper. Stir carefully, letting the greens soften and the spices bloom for about two minutes. You’ll notice the vibrant turmeric tint the mixture a sunny yellow, which is as uplifting to see as it is to taste.
Step 5: Add Coconut Milk and Simmer
Lower the heat and pour in the entire can of full fat coconut milk—both creamy and watery parts. Stir everything together and let it simmer for five minutes; this allows the coconut milk to meld with the vegetables and spices, creating a luxuriously creamy, well-rounded flavor profile.
Step 6: Combine with Rice and Finish
After the coconut-vegetable mixture has simmered, turn off the heat. Gently fold in the cooked jasmine rice until every grain is coated in the creamy, turmeric-tinged coconut sauce. Sprinkle the diced green onions on top as a fresh finishing touch. Now it’s ready for serving and savoring!
How to Serve Anti-Inflammatory Creamy Coconut Rice Recipe
Garnishes
The green onions sprinkled over the top already add a lovely fresh crunch and pop of color, but you can also consider toasted coconut flakes or a squeeze of lime juice to enhance the tropical vibe. Fresh cilantro or chopped mint leaves bring a bright herbal lift that pairs beautifully with the creamy base.
Side Dishes
This rice is incredibly versatile as a side. It pairs delightfully with grilled chicken, sautéed shrimp, or baked tofu for a plant-based option. The creamy, slightly spiced flavor complements almost any protein while the greens make the meal feel nourishing and complete.
Creative Ways to Present
For a stunning presentation, serve the Anti-Inflammatory Creamy Coconut Rice Recipe in small bowls topped with vibrant garnishes and a drizzle of coconut milk. You could also use it as a bed under a curry or roasted vegetables to add layer and texture, making your plate a feast for the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Anti-Inflammatory Creamy Coconut Rice Recipe can be kept in an airtight container in the refrigerator for up to 4 days. This makes it a perfect make-ahead option for busy weeks when you want something healthy and delicious ready to go.
Freezing
If you want to freeze the rice, portion it into freezer-safe containers or bags. It will keep well for up to 2 months. When freezing, be sure to cool the rice completely before sealing to preserve the creamy texture and flavor.
Reheating
Reheat gently over low heat on the stovetop or in the microwave, stirring occasionally. You might want to add a splash of coconut milk or broth to restore the creaminess that can diminish when chilled. This little trick will make your leftovers taste freshly cooked each time.
FAQs
Can I use brown rice in this Anti-Inflammatory Creamy Coconut Rice Recipe?
While jasmine rice is recommended for its texture and flavor, you can substitute brown rice if you prefer. Keep in mind that brown rice takes longer to cook and absorbs liquids differently, so you may need to adjust the broth amount and cooking time accordingly.
Is this recipe suitable for a vegan diet?
Absolutely! All the ingredients in the Anti-Inflammatory Creamy Coconut Rice Recipe are plant-based, making it perfect for vegans and vegetarians alike.
Can I add other vegetables to the recipe?
Yes, feel free to customize the dish by adding your favorite veggies like bell peppers, carrots, or peas. Adding more vegetables can increase both the nutrition and the flavor complexity of the dish.
What makes this recipe anti-inflammatory?
The recipe features key ingredients like turmeric and coconut milk, which carry natural anti-inflammatory properties. Turmeric contains curcumin, a powerful compound known to reduce inflammation in the body.
How spicy is the dish?
This version is mild and comforting without any heat from chilies. If you’d like a little kick, you can always add red pepper flakes or a dash of cayenne pepper according to your taste.
Final Thoughts
I encourage you to give this Anti-Inflammatory Creamy Coconut Rice Recipe a try because it’s one of those rare dishes that combines ease, health benefits, and indulgent flavor in perfect harmony. Whether you’re new to cooking with turmeric or coconut milk or already a fan, this recipe invites you to create a soothing, vibrant meal that feels both nurturing and exciting. Once you make it, I’m sure it will become a staple in your kitchen just like it is in mine!
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Anti-Inflammatory Creamy Coconut Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Anti-Inflammatory Creamy Coconut Rice is a flavorful, nutritious dish combining jasmine rice with vibrant vegetables, aromatic spices, and creamy coconut milk. Perfect as a comforting, wholesome meal or side dish, it features turmeric for its anti-inflammatory properties and a blend of tender greens for added nutrients.
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 of garlic, minced
- 2 cups roughly chopped baby bok choy (about 1 bunch)
- 2 cups baby spinach
- 2–3 green onions, diced
Seasonings & Liquid
- 1 tsp ground turmeric
- 1/2 tsp sea salt, more to taste
- 1/4 tsp black pepper
- 1 (14 oz) can full fat coconut milk (including watery and creamy parts)
Instructions
- Cook the Rice: Combine the jasmine rice and low sodium vegetable broth in a pot. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and allow to steam, covered, for an additional 10 minutes until the rice is fully cooked and fluffy.
- Prepare Ingredients: While the rice cooks, finely dice the shallot, mince the garlic, chop the baby bok choy, and dice the green onions. Rinse the baby spinach if needed.
- Sauté Aromatics and Vegetables: Heat a large pan with high sides over medium heat. Add the olive oil, then reduce the heat slightly. Stir in the shallot and garlic, cooking just until fragrant, about 30 seconds, taking care not to burn them. Add the chopped bok choy, baby spinach, turmeric, sea salt, and black pepper. Cook for about 2 minutes, stirring occasionally, until the greens begin to soften.
- Add Coconut Milk and Simmer: Lower the heat and pour in the entire can of full-fat coconut milk, including both watery and creamy parts. Stir to combine and let the mixture simmer gently with the vegetables for 5 minutes to thicken slightly and allow flavors to meld.
- Combine Rice and Finish: Turn off the heat and fold in the cooked jasmine rice to the coconut-vegetable mixture, stirring well to combine everything evenly.
- Garnish and Serve: Stir in the diced green onions, then serve the creamy coconut rice warm as a main dish or side.
Notes
- Using jasmine rice is recommended as other rice varieties may require adjustments in liquid quantities and cooking times.
- This dish highlights turmeric’s anti-inflammatory benefits and can be tailored to include your favorite greens.
- Be careful not to burn the garlic and shallot to avoid bitterness.
- Full fat coconut milk adds creaminess and richness; light coconut milk may alter texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, Healthy
