With a lovely golden hue, this fragrant rice with tropical coconut milk can be served with grilled chicken, fish or pork — ideal for your favorite Caribbean, South American, Middle Eastern or even pan-Asian dishes.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | canola oil |
| 1 | onion, diced |
| 1 can (14oz) | coconut milk |
| 1¼ cups | water |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 4 tsp | ground turmeric |
| 1½ cups | jasmine rice, rinsed and drained |
| 2 tbsp | finely chopped fresh cilantro |
Directions
In medium saucepan set over medium heat, heat oil. Cook onion for 3 to 4 minutes or until softened. Pour in coconut milk and 1 1/4 cups water. Stir in Seasoned Vegetable Base and turmeric; bring to a boil.
Stir in rice. Reduce heat to low. Cover and cook for 18 to 20 minutes or until rice is tender and has absorbed most of the liquid. Remove from heat. Let stand for 5 minutes. Fluff rice with a fork and stir in cilantro.
Tip: Serve with a squeeze of lime juice if desired.