Name: Anti-Inflammatory Creamy Coconut Rice Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Fusion/Healthy
Ingredients: 1 1/2 cups uncooked white jasmine rice; 2 1/4 cups low sodium vegetable broth; 1 tbsp olive oil; 1/4 cup shallot, finely diced; 2 cloves garlic, minced; 2 cups roughly chopped baby bok choy (about 1 bunch); 2 cups baby spinach; 2-3 green onions, diced; 1 tsp ground turmeric; 1/2 tsp sea salt, more to taste; 1/4 tsp black pepper; 1 (14 oz) can full fat coconut milk (include both watery and creamy parts)

Introduction

This anti-inflammatory creamy coconut rice is a comforting and nourishing dish that’s easy to make. Packed with vibrant greens, fragrant spices, and rich coconut milk, it’s perfect as a wholesome side or a light main. Enjoy the subtle warmth of turmeric combined with tender vegetables and fluffy jasmine rice.

A close-up top view of a shiny metal pan filled with creamy yellow risotto mixed with bright green leafy vegetables throughout. The risotto has a soft and thick texture, with each grain of rice visible and gently coated in the sauce. The green vegetables are cut into small chunks and scattered evenly, adding vibrant color contrast. The pan is placed on a white and black striped cloth that lays on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups uncooked white jasmine rice*

2 1/4 cups low sodium vegetable broth

1 tbsp olive oil

1/4 cup shallot, finely diced

2 cloves garlic, minced

2 cups roughly chopped baby bok choy (about 1 bunch)

2 cups baby spinach

1 tsp ground turmeric

1/2 tsp sea salt, more to taste

1/4 tsp black pepper

1 (14 oz) can full fat coconut milk (both watery and creamy parts)

2-3 green onions, diced

Instructions

Step 1: Start by cooking the rice. Combine the rice and vegetable broth in a pot, then bring to a boil. Cover and reduce heat to simmer for 15 minutes. Remove from heat and let it steam, covered, for another 10 minutes.

Step 2: While the rice cooks, prepare your other ingredients by dicing the shallot, mincing the garlic, chopping the bok choy, and dicing the green onions.

Step 3: Heat a large pan with high sides over medium heat. Add the olive oil, then reduce the heat slightly. Stir in the shallot and garlic and cook until fragrant, about 30 seconds, being careful not to let them burn.

Step 4: Add the bok choy, spinach, turmeric, sea salt, and black pepper. Cook for about 2 minutes, stirring occasionally so the vegetables soften.

Step 5: Reduce the heat further and pour in the entire can of coconut milk, including both creamy and watery parts. Stir to combine and allow the mixture to simmer gently for 5 minutes.

Step 6: Turn off the heat and stir the cooked rice into the coconut vegetable mixture until well combined.

Step 7: Finally, stir in the diced green onions and serve warm.

Tips & Variations

For extra protein, add cooked chickpeas or tofu cubes when adding the greens.

Use brown jasmine rice instead of white for a nuttier flavor and more fiber, though cooking time will increase.

If you prefer a thinner consistency, add more vegetable broth or coconut water to loosen the rice mixture.

Adjust turmeric and seasoning according to taste for a milder or stronger anti-inflammatory effect.

Fresh herbs like cilantro or parsley can be added at the end for brightness.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or brown rice. Just note that cooking times and liquid amounts may vary slightly, so adjust accordingly.

Is this dish vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences.