Anti-Inflammatory Creamy Coconut Rice Recipe
This Anti-Inflammatory Creamy Coconut Rice is a comforting and nutritious dish featuring jasmine rice cooked in low sodium vegetable broth, combined with sautéed baby bok choy, spinach, and a blend of anti-inflammatory spices like turmeric. Creamy coconut milk adds richness, while garlic, shallots, and green onions provide fresh aromatics. Perfect as a hearty side or a light main, this recipe is flavorful, easy to prepare, and packed with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion/Healthy
- Diet: Vegetarian
Ingredients
Scale
Rice and Broth
- 1 1/2 cups uncooked white jasmine rice
- 2 1/4 cups low sodium vegetable broth
Vegetables and Aromatics
- 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
Spices and Seasonings
- 1 tsp ground turmeric
- 1/2 tsp sea salt, more to taste
- 1/4 tsp black pepper
Coconut Milk
- 1 (14 oz) can full fat coconut milk (include both watery and creamy parts)
Instructions
- Cook the rice: In a pot, combine the jasmine rice with the vegetable broth. Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes according to package directions, then remove from heat and let it steam covered for an additional 10 minutes until the rice is fully cooked and fluffy.
- Prepare ingredients: While the rice cooks, finely dice the shallots, mince the garlic, chop the baby bok choy, and dice the green onions. Have your spices and coconut milk ready.
- Heat the pan: Place a large pan with high sides over medium heat and add the olive oil. Reduce the heat slightly once the oil is hot.
- Sauté aromatics and greens: Add the diced shallot and minced garlic to the pan. Cook for about 30 seconds until fragrant, being careful not to burn. Stir in the chopped bok choy, baby spinach, turmeric, sea salt, and black pepper. Cook for 2 minutes, stirring occasionally, allowing the greens to wilt and spices to release flavors.
- Add coconut milk and simmer: Reduce the heat and pour in the whole can of full-fat coconut milk, including both watery and creamy parts. Stir the mixture and let it simmer gently with the vegetables for 5 minutes to blend the flavors and create a creamy sauce.
- Combine rice and vegetables: Turn off the heat. Stir the cooked jasmine rice into the coconut-vegetable mixture until fully combined and creamy.
- Finish and serve: Stir in the diced green onions for freshness and serve warm. Enjoy this comforting, anti-inflammatory creamy coconut rice on its own or as a side dish.
Notes
- You can substitute brown rice for a whole-grain option; just adjust the cooking time accordingly.
- For extra protein, consider adding tofu or chickpeas sautéed along with the vegetables.
- Use low sodium vegetable broth to control the salt level, adjusting salt at the end to taste.
- If you prefer a thinner sauce, add a splash of water or additional broth when simmering the coconut milk.
- Turmeric can stain cookware and clothing—handle carefully.
Keywords: anti-inflammatory, coconut rice, turmeric, healthy recipe, vegetarian, creamy rice, bok choy, spinach, easy dinner
