Spiced Coconut & Turmeric Sticky Rice

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Prep Time
Cook Time
  • 1 cup short grain rice + 3 cups water
  • 1 Tbsp. coconut oil
  • 1/2 purple onion, diced
  • 1 lage garlic clove, minced
  • 2 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. Chile powder
  • salt and pepper to taste
  • Garnish: chopped scallions and red chiles
  1. In a small sauce pan, heat 1 Tbsp. coconut oil. Once its melted add in the chopped onion.
  2. Stir to coat and allow to soften over medium low heat, for 3 minutes. Add in the garlic and all of the spices. Add in the rice and stir to coat.
  3. Allow to toast and become fragrant, about 3 minutes, stirring occasionally.
  4. Add in the water or chicken stalk, stirring to make sure there are no bits stuck to the bottom of the pot.
  5. Bring to a simmer. Cover and cook for 20 minutes, until all of the liquid is absorbed and the rice is soft and stick.
  6. Stir with a fork and then cover. Let sit for 10 minutes.
  7. Taste and season with salt and pepper.
  8. Garnish with chopped scallions and red chilies and serve hot.


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