Vibrant turmeric coconut rice from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 188) by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on February 12, 2026

    This was light with a wonderful, slightly nutty coconut flavor. Plus, it’s really easy to make in a rice cooker.

  • jenburkholder on July 03, 2022

    We liked this, but with the dishes we served it with it was a bit too sweet. Better with punchier, less sweet sides.

  • bernalgirl on September 12, 2020

    Be sure to use unrefined coconut oil for best flavor, and a less sweet coconut water (no sugar added for sure). This is a beautiful dish to serve along side the lemongrass pork chops from the same cookbook

  • TrishaCP on March 20, 2020

    The texture of this rice made with coconut water is far superior to any that I have made with coconut milk. This recipe is a keeper for sure.

  • Lepa on February 21, 2020

    I have made rice with coconut milk before but this is made with coconut water and it has a lovely taste, silky texture and beautiful color from the turmeric. Definitely a repeat!

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