CoconutTurmericRice 1024x732 1
Photography by Tessa DeLine.


2 cups jasmine rice, washed

1/2 medium onion, chopped fine

1 3/4 cups water (or more as needed)

1 – 14-ounce can coconut milk

2 teaspoons canola oil

2 teaspoons ground turmeric

1 teaspoon ground coriander

3/4 teaspoon salt


In a heavy-bottomed pot with a tight-fitting lid over medium-heat, cook the onion and canola oil until onion is translucent (about five to seven minutes). Add remaining ingredients, stir and then bring to a boil. Stir once again, immediately turn heat down to the lowest setting, cover with the lid, and cook about 20 to 30 minutes or until all the liquid has been absorbed and the rice is tender. Fluff with fork, remove from heat and let sit for 10 minutes before serving.

Makes about 10 cups cooked rice.

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