Anti-Inflammatory Creamy Coconut Rice

The aroma of creamy coconut mingling with green vegetables fills the kitchen, inviting you to dive into a bowl of comforting nourishment. This Anti-Inflammatory Creamy Coconut Rice is quick to prepare, taking just about 30 minutes from start to finish. The combination of turmeric and coconut milk not only creates a rich flavor but also supports your health with anti-inflammatory properties.

This recipe is perfect for those seeking a nutritious and cozy meal option. It’s ideal for busy weeknights or a light weekend lunch. Plus, it can be made ahead of time and stored for a quick reheat.

Why You’ll Love This Recipe

• It features creamy coconut milk that adds a luscious texture.
• The jasmine rice cooks to fluffy perfection, soaking up all the flavors.
• Turmeric provides both vibrant color and health benefits.
• A variety of vegetables create a rainbow of nutrients and crunch.

What You’ll Need

Here’s what you’ll need to make this delightful dish.

For the Rice

• 1 1/2 cups uncooked white jasmine rice*
• 2 1/4 cups low sodium vegetable broth

For the Vegetables

• 1 tbsp olive oil
• 1/4 cup shallot, finely diced
• 2 cloves garlic, minced
• 2 cups roughly chopped baby bok choy (for me, this was 1 bunch)
• 2 cups baby spinach
• 1 tsp ground turmeric
• 1/2 tsp sea salt, more to taste
• 1/4 tsp black pepper

For the Creaminess

• 1 (14 oz) can full fat coconut milk (both watery and creamy parts)
• 2-3 green onions, diced

*Note: You can use brown rice, but cooking times may vary.

Substitutions & Swaps

• Jasmine rice can be replaced with basmati rice.
• Baby bok choy can be swapped for Swiss chard.
• Olive oil can be substituted with coconut oil.
• Full fat coconut milk may be replaced with light coconut milk for fewer calories.

How to Make It

Follow these steps to create a delicious bowl of creamy coconut rice.

Cook the rice

Start by cooking the rice with vegetable broth in a pot according to the package directions. Bring to a boil, then cover and simmer for about 15 minutes. Remove from heat and let it steam for an additional 10 minutes.

Prepare the vegetables

Heat a large pan with high sides over medium heat. Pour in the olive oil, slightly reduce the heat, and stir in the shallot and garlic. Cook for about 30 seconds until fragrant, being careful not to burn.

Cook the greens

Stir in the bok choy, spinach, and all seasoning ingredients. Cook everything together for 2 minutes, stirring occasionally to ensure even cooking.

Add the coconut milk

Reduce the heat and pour in the entire can of coconut milk (both the watery and creamy parts). Stir and allow the mixture to simmer with the vegetables for about 5 minutes.

Combine with the rice

Turn off the heat and gently stir in the cooked rice once it’s ready.

Finish and serve

Fold in the diced green onions, giving the dish a light stir. Serve warm and enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: Yes, for up to 3 months; defrost before reheating.
Reheat: Microwave for 1-2 minutes, stirring halfway.

Tips for Best Results

• Make sure not to overcook the shallots and garlic; their flavor is best when they are just fragrant.
• Add a splash of lemon juice before serving for an extra zing.
• Keep the residue from the coconut milk can; it can enhance creaminess when reheating.

Serving Suggestions

• Pair it with grilled chicken or shrimp for a complete meal.
• Serve it alongside a fresh cucumber salad for a refreshing contrast.
• Enjoy as a standalone dish with crusty bread or naan.