Anti-Inflammatory Creamy Coconut Rice Recipe
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.
- 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
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
- 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.
- 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.
- Heat a pan: Place a large pan with high sides over medium heat to warm up.
- 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.
- 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.
- 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
