Instant Pot turmeric coconut rice combines the savory flavor of turmeric, garlic and scallions with creamy coconut milk. This coconut rice is savory with just a hint of sweetness.
Adding chickpeas and greens is optional, but makes this colorful rice more filling. It could even be a vegetarian main course!
This turmeric coconut rice gets its coconut flavor from both coconut milk and coconut oil. The natural sweetness of coconut is perfectly balanced with the savory flavors of garlic, scallions, turmeric and black pepper.
It's a side dish with amazing flavor that pairs well with everything from pan seared shrimp to adobo pork to Instant Pot jerk chicken.
I've purposefully kept the flavors in this dish mild, because that's how my kids like it. But trust me, mild does mean not bland - this rice is really good even with mild flavors, and I love this recipe just as it is written.
That being said, if I were serving this turmeric rice to just adults, I wouldn't hesitate to sneak in more garlic and scallions and some ginger.
If you're looking for more turmeric rice recipes, try Orzo Rice and Instant Pot Basmati Rice with Chickpeas, Herbs and Spices or Instant Pot Turmeric Chicken and Rice.
Ingredients
Add Greens
Greens are optional, but delicious in this dish. There are three ways to add greens.
- Sauté kale, spinach or another type of green in a skillet and serve it on the side.
- Add 1 cup of frozen chopped spinach or kale at the same time that you're sautéing the garlic and green onion/shallot.
- Add a big handful of fresh baby spinach or chopped fresh kale to the rice after it has cooked. Let the rice sit for 5 minutes with a lid to wilt the greens.
Step-by-Step Instructions
Step 1: Saute garlic and shallot or green onion in coconut oil.
Step 2: Optional: Add frozen spinach or kale.
Step 3: Add white rice, coconut milk, water, chickpeas, turmeric, salt and pepper.
Step 4: Cook 5 minutes at high pressure.
Turmeric and Black Pepper
The active ingredient in turmeric that's thought to have health benefits is curcumin. Black pepper is often paired with turmeric because it may increase the absorption of curcumin in the body.
This recipe adds both turmeric and black pepper, mostly for flavor, but also to help that curcumin kick in.
The black pepper does add a little bit of a spicy tingle to the rice, so feel free to leave it out if your kids won't like that.
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Instant Pot Turmeric Coconut Rice
Instant Pot turmeric coconut rice combines the savory flavor of turmeric, garlic and scallions with creamy coconut milk. This coconut rice is savory with just a hint of sweetness. Adding chickpeas and greens is optional, but makes this colorful rice more filling.
Total Instant Pot Cooking Time: 8 minutes to reach pressure + 5 minutes cooking time + 10 minute natural release
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 4 to 6 servings 1x
- Category: Rice
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 tablespoons coconut oil
- 1 shallot, finely chopped OR 2 green onions, snipped into ¼-inch pieces with kitchen shears (snip the whole scallion, green and white parts)
- 2 garlic cloves, finely chopped
- 2 cups long-grain white rice, such as jasmine or basmati
- 2 cups water
- ½ cup full-fat canned coconut milk
- 1 teaspoon ground turmeric
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper (optional)
- 1 cup chickpeas, drained (or you can add the whole can if you want)
- Optional: kale or spinach, frozen or fresh (see recipe instructions)
Instructions
- Using the saute function on the Instant Pot, heat the oil. Add the shallot/green onion and garlic and saute 1 minute.
- If adding frozen spinach or kale, add 1 cup now and saute until defrosted.
- Add the rest of the ingredients: rice, water, coconut milk, turmeric, salt, black pepper and chickpeas. Stir well.
- Lock the lid in place. Make sure the steam valve is in the sealed position. Program the Instant Pot to cook for 5 minutes on high pressure (this rice can also be cooked by pressing the “rice” button which cooks for 12 minutes at low pressure)
- When the cooking time is done, let the Instant Pot naturally release the pressure, which takes about 10 minutes.
- Use a fork to gently fluff the rice.
- If adding fresh baby spinach or kale, gently stir in a handful of the greens then put the lid back on and let the rice sit for 5 minutes to wilt the greens before serving.
Notes
To reheat this rice, sprinkle a tablespoon of water over the rice then reheat it in the microwave with a loose fitting lid.
The black pepper does add a little bit of a spicy tingle to the rice, so feel free to leave it out if your kids won't like that.
Keywords: instant pot turmeric rice, instant pot coconut rice, turmeric coconut rice
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