Turmeric Coconut Rice Recipe
- Basmati Rice or any preferable choice
- Unsweetened coconut flakes
- White or black sesame seeds
- Coconut oil
- Spring onions
- Black pepper
- Can coconut milk
- Kale or spinach
Step 1: Rinse rice until water runs clear. Drain and set aside. In a medium pot, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, three to five minutes then Adjust the heat as needed to prevent burning and transfer to a small bowl. In the same pot, melt the coconut oil on medium-low heat. Add the spring onions, turmeric, and black pepper and stir until aromatic and lightly toasted for about three to five minutes.
Add the rice, coconut milk, and salt in a pot and give it a good stir to separate any lumps, and bring to a boil over medium-high heat. Once it is boiling, cover, turn the heat to low, and simmer for 10 minutes. As rice cooks, remove and discard the tough stems of the leafy greens and cut or tear the leaves into bite-size pieces.
After the rice has been cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, five more minutes. Remove from heat and let sit, covered, for five minutes. As the rice rests, zest the lime and cut it into four wedges. Add ½ teaspoon zest to the coconut-sesame mixture.
Gently stir the greens into the rice using a spatula or fork, and season to taste with salt and pepper. Garnish with fried chicken or fish.