Easy One-Pot Turmeric and Coconut Rice with Greens

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This one-pot turmeric coconut rice is bright, fresh, and equally comforting. Rice is cooked in creamy coconut milk, turmeric, and black pepper. Then, it is tossed with steamed greens and topped with scallions, fresh lime juice, and crunchy toasted coconut.

With only 10 minutes of hands-on time, it’s an easy weeknight side that pairs perfectly with any protein.

If you’ve watched any of my meal prep videos on YouTube, you’ve probably heard me mention (a lot) that I like to make and freeze giant batches of rice.

Though that’s a super useful way to keep quick ingredients on hand, sometimes I just don’t want plain rice.

I mean, don’t get me wrong. I love anything starchy and carby, like white rice and Instant Pot millet. But sometimes, these taste buds need to be reinspired.

And you know what also needs a little inspo sometimes? My energy, haha! I don’t always have the energy or time to make anything complicated, especially on busy weeknights.

Luckily, this one-pot rice dish solves all of my problems (ok, not all, but it definitely solves the dinner dilemma). It’s incredibly flavorful and easy to make on busy nights.

In the past, I felt that from-scratch recipes meant being tethered to the stove and making complicated meals. But you live, you learn.

Eventually, with enough practice, you end up leaning on easy one-pot meals like Cuban garbanzo stew and turmeric coconut rice.

This one-pot turmeric coconut rice recipe is as delicious as any complex, fancy recipe, but it requires only 10 minutes of hands-on time and one pot.

There’s nothing complicated about that!

About This Recipe

This recipe is adapted from the New York Times’ version of one-pot turmeric and coconut rice. I slightly adjusted a few ingredients and included more tips and tricks for making perfect turmeric and coconut rice.

Why You’ll Love This Recipe

• Easy – This recipe requires only 10 minutes of hands-on time. The rest is just waiting for the rice to cook.
• Comfort food – The flavors are bright and refreshing but equally warm and hearty.
• Versatile – You can use any long-grain rice and any greens you have on hand. Plus, it pairs well with just about any protein.
• One-pot – One pot means one dish to clean! I’m always here for any recipe with easy cleanup.
• Reheats well – When I meal prep, I like to make a batch of turmeric coconut rice and eat it all week. It tastes even better the next day.

Video – One-Pot Turmeric Coconut Rice

Turmeric and coconut rice is perfect for a delicious and easy weeknight meal. Check out how I make it my weeknight cooking inspo video below.

And don’t forget to subscribe to my YouTube channel. New videos come out weekly!

Tools You Will Need

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• Cast iron Dutch oven – The heavy lid on a Dutch oven will help keep the moisture in. I make my turmeric and coconut rice in my Staub 5.5-quart Dutch oven. Any medium pot will also work if you don’t have a Dutch oven.
• Measuring cups and spoons – Grab your measuring cups and spoons for the ingredients. Lately, I’ve really enjoyed using pretty gold measuring cups when cooking.
• Cutting board – I always recommend an end-grain cutting board. With proper care and maintenance, it will last a lifetime, and it is better for your knives. I use a hard maple end-grain cutting board from Schlosser Millworks.
• Knife – Grab a sharp knife to chop the green onion and greens.

Reclaiming joy in our kitchens starts with the right tools. Check out my favorite tools for scratch cooking to see what I can’t live without.

Ingredients & Substitutions

• Coconut flakes – Toasted coconut flakes add flavor and texture. I used sweetened, and it was delicious, but unsweetened coconut will also work.
• Sesame seeds – Like the coconut flakes, the toasted sesame seeds add texture and flavor. Use white or black sesame seeds.
• Coconut oil – The coconut oil adds flavor and complements the green onion and spices. Butter or olive oil are good backup choices.
• Green onion – Green onion adds a mild onion flavor. If you don’t have a green onion, chop up a little regular onion or lacto-fermented onions.
• Turmeric – Ground turmeric adds an earthy and peppery flavor and makes the rice a vibrant yellow color.
• Black pepper – The black pepper adds a touch of spice. I used fresh ground black pepper.
• Unsweetened coconut milk – Coconut milk adds rich coconut flavor. I used canned full-fat coconut milk.
• Water – You will need enough water to fill the empty can of coconut milk.
• Rice – Any long-grain white rice will do. I used basmati, but jasmine rice is also a good choice.
• Greens – I recommend sturdy greens, such as kale, chard, bok choy, or collards.
• Salt – Add salt to taste. I use coarse kosher salt in just about everything.
• Lime – Fresh-squeezed lime adds a bright flavor.

How To Make One-Pot Turmeric Coconut Rice

Add the coconut flakes and sesame seeds to a cast iron Dutch oven or heavy-bottomed sauce pot.

Toast the coconut and sesame seeds over medium-low heat until fragrant and golden. Transfer to a small bowl and set aside.

In the same pot, melt the coconut oil over medium heat. Then, toss in the scallion whites and sprinkle them with the turmeric and black pepper.

Cook until aromatic, about 2-3 minutes.

Add the coconut milk and rice. Fill the empty coconut can with water and add it to the pot. Give the ingredients a good stir. Then, bring to a boil.

Once it comes to a boil, reduce the heat to a simmer, cover, and cook for 10 minutes.

Uncover and place the chopped greens in an even layer on top of the rice mixture. Re-cover and simmer again for 5 minutes.

Remove the pot from the burner. Let it sit, covered, for another 5 minutes.

Fluff with a fork, and serve the rice topped with the coconut-sesame mixture, chopped scallion greens, and a squeeze of lime. As always, salt and pepper to taste.

For extra flavor, add a pinch of lime zest just before serving.

Tips for Making One-Pot Turmeric and Coconut Rice

• Add the topping before serving – Sprinkle the toasted coconut and sesame seed topping on the rice just before serving so it stays crunchy. If added too early, the moisture in the rice will soften it.
• Use hearty greens – Greens like spinach or arugula turn mushy when overcooked. This recipe is best with hearty greens like kale, Swiss chard, or collards. Be sure to remove the tough stems of the leafy greens.
• Chop your greens – When prepping the greens, chop them into bite-size pieces. One-pot meals and casseroles taste best when you get a bite of all the ingredients in each forkful.
• Rinse your rice – Now, in full disclosure, I don’t always rinse rice. But rinsing your rice removes impurities and creates a fluffier end product.
• Check the liquid-to-rice ratio – Check the rice packaging for the correct liquid-to-rice ratio. This recipe uses jasmine or basmati rice. However, you might need more liquid if you use a different type of rice, like brown rice, for example.

What to Serve with Turmeric and Coconut Rice

One-pot turmeric and coconut rice pairs well with just about any protein. On busy weeknights, I usually serve it with leftover chicken, but it’s also great with beef or pork.

If you are in a pinch, grab a rotisserie chicken, add it to the cooked turmeric coconut rice, and call it dinner.

Frequently Asked Questions

What type of coconut milk should I use?

Make sure you use canned coconut milk, not the stuff in the carton.

Over the years, I’ve found that not all canned coconut milk is equal. I prefer any brand that has a lot of coconut cream in it. The best brand I’ve found at my local grocery store is Thai Kitchen Organic.

What does adding turmeric to rice do?

Turmeric adds vibrancy and flavor to rice. But it also adds a ton of health benefits.

Turmeric has been used for thousands of years for various health-related issues, including “skin disorders, respiratory problems, joint pain relief, and digestive disorders” (source).

I always recommend checking with your healthcare professional to see if turmeric is appropriate for your dietary needs.

Is turmeric and coconut rice healthy?

Yes! Both turmeric and coconut milk have extended health benefits. So, one-pot turmeric and coconut rice is a nutritious side dish to enjoy.

How can I tone down the turmeric flavor?

Some people dislike turmeric’s bitterness. So, if you want to reap its health benefits and don’t want to reduce it in the recipe, add a little extra lime juice. The acid in the lime will help neutralize the bitter flavor.

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