This Anti-Inflammatory Garlic Turmeric Rice is the perfect side dish that will make you feel great while tasting absolutely delicious!
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Often times, we think immediately about what the main thing for dinner is going to be and then forget to think about the sides. This anti-inflammatory garlic turmeric rice solves all that for you!
This easy side dish option can go with almost any recipe that you make, is perfect for prepping ahead, and tastes even better the next day.
It’s made with all anti-inflammatory ingredients to help you feel great even after eating!
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Why You’ll Love This Recipe
- Flavorful – with the garlic, shallots, and spices, the aromatics that we build upon end with a super flavorful side dish that you will love
- Anti-Inflammatory – This recipe is great whether you need an anti-inflammatory option or not! The ingredients are designed to keep your body happy!
- Easy – Everything is made in one pot making this recipe easy!
🥘Recipe Ingredients
Gather your ingredients!
- Brown Basmati Rice– we are specifically using brown basmati rice because of it’s anti-inflammatory properties.
- Coconut Milk – this is helping providing a creamy texture to our rice that we can’t get from stock and/or water
- Spices – the combo of spices adds flavor, but also are designed to work together to help with those anti-inflammatory proccesses
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Brown Basmati Rice– If you want to keep the dish anti-inflammatory, you are going to want to stick with a brown rice. If you are not concerned with that, then any rice will work, just be mindful of the liquid to rice ratio and cook time may differ.
- Coconut Milk – you can use just stock for this recipe, just note that it won’t have a creamy element to it at the end
- Shallots – Can be swapped with white or yellow onions
Recipe FAQs:
Omit the coconut milk for only vegetable stock and this can easily be top 9 allergen free!
Yes. Store it in a freezer safe container for up to 3 months.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Rice Recipes to Consider:
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Anti-Inflammatory Garlic Turmeric Rice
Ingredients
- 2 tablespoon olive oil (sub with avocado oil)
- 2 shallots, diced
- 6 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon turmeric
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups uncooked brown basmati rice
- 1 ½ cup canned coconut milk
- 1 ½ cup vegetable stock
- ½ cup cilantro, chopped
- 1 lime, zested and juiced
Optional Toppings
- Scallions, sliced
- Small sweet peppers, sliced
- Red onions, chopped
Instructions
- To a medium stock pot, add oil over medium heat. Once hot, saute shallots until soft (about 3-4 minutes). Add in garlic and ginger and cook for another 30 seconds or until fragrant. Add spices (turmeric to black pepper) and stir together for 30 seconds, careful not to burn.
- Add in rice, stir frequently to toast for 2-3 minutes. Add coconut milk and vegetable stock, and stir. Bring to a boil, then reduce heat to simmer and cover and cook for 20-25 minutes or until liquid is evaporated.
- Turn off heat and let sit, covered, for 10 minutes. Remove cover and fluff with fork. Add in cilantro and lime zest and juice and stir together. Serve with an additional optional toppings you prefer.
Hi I’m a little confused about the rice in this recipe – Are we expected to add water with the rice, & how much?
Because the preamble says to use coconut milk instead of water for a creamier texture, yet the recipe card itself mentions boiling & waiting for water to evaporate in step 2 (but there’s no water in the ingredients list).
The ingredients list also *uncooked* brown rice – since step 2 says to just add add it & toast, does this mean we’re adding uncooked rice directly after the spices/ garlic/ onion/ oil, with no water at all?
I’ve never cooked rice in this way before, so thank you for the clarification!
Hi Zaeobi! No worries, let’s get you some help. For step 2 – yes you are just adding uncooked rice to toast. This helps add a little toasted flavor to the dish and is a subtle, yet great difference (as long as you don’t burn it!). Then you add the liquid which is coconut milk and vegetable stock. It’s enough liquid to perfectly cook this rice.
Lastly, I want to thank you for catching that error about water mentioned in the instructions – it should have said “or until liquid is evaporated”. It’s been updated.
Wonderful flavours in this recipe and the turmeric is so vibrant. Thanks for sharing.
You’re so welcome!
This recipe was GREAT!!!!!
yay!
Today I made this Turmeric Rice and it was so Delicious. Thanks for sharing. The recipe is easy to follow and easy to make. I saw the recipe on Instagram, see you there.
So glad you enjoyed it!
Oh my gosh!!! I made this for dinner tonight, and it is so delicious! I went vegetarian about six months ago, but I’ve also been trying to incorporate more vegan recipes. This recipe is easy and full of flavor. Thank you so much!
so glad you loved it !
The taste of this is great, but my rice never absorbed all that water. I think I will try it in my instapot next time!
It may have just needed more time.
Thank you for Sharing.. I want to learn and or develop a new pallet opposed to the pallet I was raised with.. your recipes are very helpful in so many ways
So happy you are enjoying the recipes
I so wanted this to be perfect and kind of fluffy, but it turned out like risotto because I had to keep adding liquid and the time ended up taking almost an hour! brown rice cooks longer and two cups required way more liquid than the 1.5 cups of broth plus coconut milk! I kind of saved the dish by adding vegan Parm, but I wish I knew where I went wrong!
It sounds like the issue is that you are using traditional brown rice, while this recipe calls for brown BASMATI rice. Brown basmati rice cooks in about 25 minutes, whereas brown rice does need about 45-60 minutes