Coconut Rice with Turmeric and Toasted Sesame Seeds

Fragrant and fluffy rice cooked in creamy coconut milk with a touch of turmeric for a vibrant color and toasted sesame seeds for added flavor and texture. A delicious and easy side dish that complements many Asian dishes.

Prep Time

5 minutes

Total Time

30 minutes

Calories

390 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.42/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Side Dish

Cuisine:

Asian•Thai

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1cupLong-Grain Rice(Jasmine or Basmati rice recommended)

£0.30

1canCoconut Milk(Full-fat coconut milk provides the best flavor)

£1.20

0.5cupWater

0.5teaspoonTurmeric Powder(Adds color and subtle flavor)

£0.05

0.3teaspoonSalt(Or to taste)

1tablespoonSesame Seeds(Toasted, for garnish)

£0.15

Total Cost

£1.70

£0.42 per serving

Instructions

1.
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2.
In a medium saucepan, combine the rinsed rice, coconut milk, water, turmeric powder, and salt.
3.
Bring the mixture to a boil over medium-high heat.
4.
Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
5.
Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and become even more fluffy.
6.
While the rice is resting, toast the sesame seeds in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. This usually takes 2-3 minutes. Be careful not to burn them.
7.
Fluff the rice with a fork and transfer it to a serving bowl. Sprinkle the toasted sesame seeds over the top.
8.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (175g)

390 kcal / 1632 kJ

Carbs

44g

17% of RDA

Fat

22g

31% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavor, you can add a small knob of butter or coconut oil to the rice while it's simmering.

If you don't have sesame seeds, you can use other nuts or seeds, such as chopped peanuts or almonds.

Adjust the amount of turmeric to your preference. More turmeric will result in a more intense color and flavor.

To prevent the rice from sticking to the bottom of the pan, use a heavy-bottomed saucepan and avoid lifting the lid during the simmering process.

Leftover coconut rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Cooking Equipment

Medium Saucepan with lid

Measuring Cups and Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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