Anti-Inflammatory Creamy Coconut Rice Recipe

Introduction

This Anti-Inflammatory Creamy Coconut Rice is a comforting and nourishing dish packed with vibrant greens and warming turmeric. It combines fragrant jasmine rice with creamy coconut milk and fresh vegetables, perfect for a wholesome meal.

Ingredients

• 1 1/2 cups uncooked white jasmine rice*
• 2 1/4 cups low sodium vegetable broth
• 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
• 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)
• 2-3 green onions, diced

Instructions

1. Step 1: Cook the rice by combining it with the vegetable broth in a pot. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.
2. Step 2: While the rice cooks, prepare the remaining ingredients by dicing shallots, mincing garlic, and chopping bok choy and green onions.
3. Step 3: Heat a large pan with high sides over medium heat and add the olive oil.
4. Step 4: Reduce heat slightly, then add shallots and garlic. Cook for about 30 seconds until fragrant, being careful not to burn them. Stir in bok choy, spinach, turmeric, sea salt, and black pepper. Cook for 2 minutes, stirring occasionally.
5. Step 5: Reduce heat to low and pour in the entire can of coconut milk, including the watery part. Stir well and let it simmer with the vegetables for 5 minutes. Turn off the heat.
6. Step 6: Fluff the cooked rice and stir it into the coconut-vegetable mixture. Finally, mix in the diced green onions and serve immediately.

Tips & Variations

• Use brown jasmine rice for a nuttier flavor and added fiber, but increase cooking time accordingly.
• Swap baby spinach with kale or Swiss chard for a different leafy green twist.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• For extra protein, stir in cooked chickpeas or tofu cubes.

Storage

Store leftover coconut rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore creaminess if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach or frozen vegetables instead of fresh?

While fresh greens offer the best flavor and texture, you can use frozen spinach or other frozen greens. Be sure to thaw and drain excess water before adding to the pan to avoid sogginess.

Is this recipe vegan?

Yes, this recipe is completely vegan as it uses vegetable broth, plant-based oil, and coconut milk without any animal products.

Anti-Inflammatory Creamy Coconut Rice Recipe

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★★★★★

4.8 from 114 reviews

This Anti-Inflammatory Creamy Coconut Rice is a flavorful and nutritious dish featuring fragrant jasmine rice cooked in vegetable broth and enriched with creamy coconut milk. Enhanced with turmeric, garlic, and fresh greens like baby bok choy and spinach, this recipe offers a comforting, wholesome meal with natural anti-inflammatory ingredients. Easy to prepare on the stovetop, it makes a perfect side or light main dish.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice

• 1 1/2 cups uncooked white jasmine rice
• 2 1/4 cups low sodium vegetable broth

Sautéed Vegetables and Seasonings

• 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
• 1 tsp ground turmeric
• 1/2 tsp sea salt, more to taste
• 1/4 tsp black pepper

Coconut Mixture and Garnish

• 1 (14 oz) can full fat coconut milk (including watery and creamy parts)
• 2–3 green onions, diced

Instructions

1. Cook the rice: Combine the jasmine rice and vegetable broth in a pot. Bring to a boil, then cover and reduce the heat to simmer for 15 minutes. Remove the pot from heat and let the rice steam with the lid on for an additional 10 minutes until fully tender.
2. Prepare other ingredients: While the rice cooks, finely dice the shallots and mince the garlic. Roughly chop the baby bok choy and wash the baby spinach. Dice the green onions and measure out seasonings.
3. Heat a pan: Place a large pan with high sides over medium heat to warm up.
4. Sauté aromatics and vegetables: Add olive oil to the pan, reduce the heat slightly, then add the shallot and garlic. Cook for about 30 seconds until fragrant, being careful not to burn. Stir in the bok choy, spinach, turmeric, sea salt, and black pepper. Cook for 2 minutes, stirring occasionally, to soften the greens and release flavors.
5. Add coconut milk and simmer: Lower the heat and pour in the entire can of coconut milk, including both the watery and creamy parts. Stir gently and allow it to simmer with the vegetables for 5 minutes to meld the flavors and create a creamy sauce. Turn off the heat afterward.
6. Combine rice and garnish: Stir the cooked rice into the coconut vegetable mixture until well combined. Then fold in the diced green onions. Serve warm for a creamy, fragrant dish.

Notes

• Use low sodium vegetable broth to control salt levels.
• Be careful not to burn the garlic and shallots during sautéing as it can become bitter.
• If you prefer a thicker sauce, simmer the coconut milk slightly longer before adding the rice.
• This dish pairs well with grilled tofu or roasted chicken for added protein.
• For a vegan meal, ensure vegetable broth and other ingredients are plant-based.

Keywords: coconut rice, anti-inflammatory recipe, creamy rice, turmeric rice, vegan rice dish, healthy side dish, coconut milk recipe, jasmine rice, vegetarian, plant-based