Turmeric Coconut Rice

By Gina Caputo

Turmeric Coconut Rice

This gorgeous bowl was the result of an experiment to see what would happen if I put coconut flakes and turmeric in my Zojirushi rice cooker along with the rice, coconut milk and a little water.


  • 2 cups rinsed basmati rice
  • 1/2 cup unsweetened coconut flakes
  • 1 Tbsp sesame seeds
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 14oz can coconut milk
  • Water to 2 cup fill line of your rice cooker
  • 2 Tbsp coconut oil
  • 2 cloves pressed garlic
  • 1 bunch chopped scallions (white and light green)
  • 1 1/2 cups of shelled edamame (defrosted)
  • 2-4 cups of baby mixed/super greens or spinach
  • 1/3 cup toasted, chopped macadamia nuts
  • Lime wedges


  1. Put everything up to (and including) the water in your rice cooker and set it for white/mixed rice. You could also do this in a pan, just make sure the total amount of liquid is enough for the directions of your rice.
  2. When you have 10 minutes to go, sauté garlic, white and light green part of chopped scallions in a pan with some coconut oil until soft. Add 1 1/2 cups of shelled edamame and 2-4 cups of super greens (depends on how green you want it!). With one minute to go, toast 1/3 cup macadamia nuts and then chop. Serve with lime wedges.