TUMERIC COCONUT RICE #SIDEDISH #EASYRECIPE
Appreciate this tasty and solid Turmeric Coconut Rice for your next supper. Darker rice stewed in prepared coconut milk with onion, garlic, and thyme. This is so natural to get ready and in the blink of an eye, you will have this extravagant Turmeric Coconut Rice that is so tasty, adding an additional unique touch to your dinner. It is like Indian coconut rice with a Caribbean flare. Can be served for lunch or supper.
Dark colored rice Vs White Rice:
Dark colored rice is more advantageous for you than white rice, it contains more minerals, nutrients, and fiber.
Dark colored rice is a without gluten entire grain, it has all the grain-the wheat, the germ, and the endosperm.
Then again, white rice has the germ and grain expelled which are the most nutritious pieces of the rice.
White rice has next to no supplements and is accepted to be an 'unfilled calorie sustenance'.
Ingredients
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 vegetable broth, or 1 vegetable bouillon plus 2 cups water
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
Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavorful).
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.
Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.
Notes
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.
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.
Fore more detail : http://bit.ly/2Jnx1UD
