Description
This Anti-Inflammatory Creamy Coconut Rice recipe combines fragrant jasmine rice with nutrient-rich baby bok choy, spinach, and the soothing flavors of turmeric and coconut milk. Designed for a comforting yet healthy meal, it is easy to prepare on the stovetop and perfect for those seeking an anti-inflammatory diet.
Ingredients
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
Liquid
- 1 (14 oz) can full fat coconut milk (both watery and creamy parts)
Instructions
- Cook the Rice: Combine the jasmine rice and low sodium vegetable broth in a pot. Bring to a boil, then cover and reduce to a simmer for 15 minutes. Remove from heat and let the rice steam, covered, for an additional 10 minutes to absorb all the liquid.
- Prepare Ingredients: While the rice is cooking, finely dice the shallot, mince the garlic, roughly chop the baby bok choy, wash the spinach, and dice the green onions to have everything ready for cooking.
- Heat the Pan: Place a large pan with high sides over medium heat to start warming it up.
- Sauté Aromatics and Vegetables: Add olive oil to the pan, slightly reduce the heat, then add the diced shallots and minced garlic. Cook for about 30 seconds until fragrant, being careful not to let them burn. Stir in the baby bok choy, spinach, turmeric, sea salt, and black pepper. Cook this mixture for 2 minutes, stirring occasionally, allowing the greens to wilt and spices to bloom.
- Add Coconut Milk and Simmer: Reduce the heat to low and pour the entire can of full fat coconut milk (including both watery and creamy parts) into the pan with the vegetables. Stir well and let it simmer gently for 5 minutes to marry the flavors and create a creamy sauce. Turn off the heat once done.
- Combine Rice and Garnish: Stir the cooked jasmine rice into the coconut-vegetable mixture until well combined. Finally, fold in the diced green onions for freshness and serve warm immediately.
Notes
- Be careful not to burn the garlic and shallots while sautéing; cook just until fragrant.
- You can adjust the amount of salt to taste, especially if using a different broth.
- Using full fat coconut milk adds richness; light coconut milk can be used but will be less creamy.
- This dish is naturally gluten free and suitable for a vegetarian diet.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently with a splash of water or broth.
