Turn your ordinary steamed rice into a vibrant, flavorful one-pot meal with just a few small adjustments. In this recipe, we cooked our rice in coconut water, giving it a subtle sweetness while keeping the rice firm enough to stand up to the addition of veggies. A touch of turmeric gives it a golden glow and toasted coconut flakes add just the right amount of crunch. This one-pot dish is delicious on its own but also makes a perfect accompaniment to roasted fish, chicken or pan-seared tofu.
Work Time: 10 Minutes
Hang Time: 30
- 1 ½ long grain white rice (such as jasmine)
- 1 ¾ cup coconut water
- 2 tbs coconut oil (divided)
- 2 scallions, thinly sliced (green part and white part divided)
- 1 Thai birds eye chilies, seeded and thinly sliced (optional)
- ¼ tsp plus ⅛ tsp of ground turmeric
- ¼ Kosher salt
- Ground pepper to taste
- 1 small bunch kale, Swiss chard or spinach, sliced thinly
- ¼ cup unsweetened coconut flakes, lightly toasted
- Handful of basil or cilantro leaves, chopped
- Lime wedges for serving
Rinse your rice well with water until water runs clear. Drain rice.
Heat 1 tbs coconut oil in your Stock Pot. Add the white parts of the scallions and sauté over medium heat for a few minutes with turmeric and pepper. Add rice and stir until rice is coated and golden. Add coconut water and salt and bring to a low boil, stirring to loosen grains of rice.
Lower heat on the rice letting it bubble slightly, then cover and reduce heat to low. Cook for an additional 10 minutes. Once the rice is cooked (but still a bit firm), add chopped greens and red pepper, season with salt and pepper. Cover pot and cook on low heat for an additional 5 minutes. Add additional tbs of coconut oil, fluffing rice. Cover until ready to serve.
When ready to serve, sprinkle with toasted coconut flakes, scallion greens, fresh herbs and lime wedges.
When steaming rice, remember to always pre-rinse it! This step removes excess starch and keeps your rice from becoming a gummy and gluey mess. If you have extra time and want to go the extra mile, soaking your rice for 20 minutes before cooking gives it an even better, more even texture.