Turmeric Coconut Rice

A tasty, carby treat from a vegetarian magazine clipping I have had for years.

After 15 minutes of cooking, using the absorption method.

After 15 minutes of cooking, using the absorption method.

It’s is so easy and so delicious. Make double!

1 cup basmati rice
200ml can coconut cream
300ml vegetable stock
1 stalk lemongrass, bent a few times to release the flavour and fit it in the pan
2 tsp ground turmeric

Bung it all in a saucepan, that has a lid, bring to a simmer, clamp on the lid and turn the heat down very low. Leave for 15 minutes, turn off the heat and leaving the lid on, let it rest for about 5 minutes.

The turmeric, rice, lemongrass, coconut cream and vegetable broth are brought to a simmer.

The turmeric, rice, lemongrass, coconut cream and vegetable broth are brought to a simmer.

Turmeric Coconut Rice with kale stirfried with mushrooms and onion.

Turmeric Coconut Rice with kale stirfried with mushrooms and onion.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s