Vibrant Turmeric Coconut Rice From Andrea Nguyen

The normal approach to coconut rice often leads to a mushy sibling to rice pudding. But Andrea Nguyen's turmeric coconut rice is a distant relative to the coconut rice you may know. This rice is fluffy, with defined grains of rice—no more mush! Despite the delicate layers of flavor, the recipe is simple in its ingredient list and approach. As Andrea Nguyen writes: "For decades I’ve been chasing this turmeric-stained rice perfumed with coconut, trying to figure out an unfussy way to make it well. Fancy versions of cơm nị call for frying the rice first and cooking it with coconut milk, clove, star anise, and cinnamon, but those additions tend to muddle the flavors. Plus, coconut milk can weigh down rice and turn it gummy. Turns out that the key is using coconut water, a tropical ingredient that, in recent years, has become incredibly popular in America. During cooking, the coconut water hydrates the rice without overwhelming the grains, and it imparts a delicate, sweet tropical lilt. If available, grate fresh turmeric for extra vibrancy. Coconut oil delivers the rich closing punch. This rice is often served with curries, but I’ve found it’s also terrific with grilled meats, seafood, and vegetables. I pack leftovers for a cheery lunch." Recipe slightly adapted from Vietnamese Food Any Day (Ten Speed Press, February 2019).

Unbalanced

% Daily Values based on a 2,000 calorie diet

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