Anti-Inflammatory Creamy Coconut Rice Recipe
This Anti-Inflammatory Creamy Coconut Rice recipe combines fragrant jasmine rice with nourishing vegetables and rich coconut milk, enhanced by the warm, earthy flavors of turmeric and garlic. It’s a wholesome, flavorful dish perfect for a nutritious lunch or dinner, designed to promote health with anti-inflammatory ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegan
Ingredients
Rice and Broth
- 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 and Garnish
- 1 (14 oz) can full fat coconut milk (use both watery and creamy parts)
- 2–3 green onions, diced
Instructions
- Cook the rice: In a pot, combine the jasmine rice and vegetable broth. Bring to a boil, then cover and reduce heat to simmer for 15 minutes. Remove from heat and let it steam covered for an additional 10 minutes to ensure tender rice.
- Prepare the ingredients: While the rice cooks, finely dice the shallots, mince the garlic, chop the baby bok choy, baby spinach, and dice the green onions for garnish.
- Heat the pan: Place a large pan with high sides over medium heat to prepare for sautéing.
- Sauté aromatics and vegetables: Add the olive oil to the pan, slightly reduce the heat, then add shallots and garlic. Cook until fragrant, about 30 seconds, taking care not to burn them. Stir in the bok choy, spinach, turmeric, sea salt, and black pepper. Cook for 2 minutes, stirring occasionally to combine flavors.
- Simmer with coconut milk: Lower the heat further and pour in the entire can of coconut milk, including both watery and creamy parts. Stir to combine and allow the mixture to simmer gently with the vegetables for 5 minutes, letting the flavors meld.
- Combine rice and serve: Turn off the heat and fold the cooked rice into the coconut vegetable mixture until fully incorporated. Stir in the diced green onions for a fresh, vibrant touch and serve immediately.
Notes
- This recipe uses white jasmine rice, but brown jasmine rice can be substituted for a nuttier flavor and more fiber; adjust cooking times accordingly.
- For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes during the vegetable sauté step.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- To make this recipe vegan and gluten-free, ensure the vegetable broth used is both vegan and gluten-free certified.
