Ingredients
Equipment
Method
- Rinse the basmati rice under cool water until the water is less cloudy, then drain well. Keep the lime zest separate from its juice.
- Melt the coconut oil in a saucepan over medium heat. Stir in the turmeric for about 30 seconds, just until fragrant.
- Add the drained rice and stir gently to coat the grains in the turmeric oil.
- Add the coconut milk, measured water, salt and lime zest. Stir once and bring to a boil.
- Reduce the heat to low and cover. Cook gently for 15–18 minutes until the rice is tender and the liquid is absorbed. Check near the end; if still firm and dry, add a small splash of water and cook a little longer.
- Remove from the heat and leave covered for 5 minutes. Fluff gently with a fork, fold in the lime juice, and serve.
Nutrition
Notes
Timing: The 30-minute estimate includes the five-minute covered rest. Texture: Full coconut milk gives a richer, softer finish than plain steamed basmati; avoid repeated stirring. Swaps: Lemon can replace lime for a different citrus aroma. Light coconut milk gives a less rich result and may change absorption. Optional finish: Chopped mint or cilantro and one to two tablespoons toasted pumpkin seeds or almonds add freshness or crunch, added separately. Serving: Pair this rich rice side with beans, tofu or a curry for a more substantial meal. Rice storage: Cool rapidly in shallow portions, ideally within one hour, refrigerate, and use within 24 hours. Reheat only the portion needed once until steaming throughout and 165°F (74°C). Freeze promptly cooled portions for later use.
