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Golden Goddess Spiced Rice with Toasted Coconut and Charred Red Onion

Servings 5


  • 2/3 cup shredded unsweetened coconut
  • 2 tbsp coconut oil, divided
  • 1 tbsp minced fresh ginger
  • 2 garlic cloves minced
  • 1 tsp ground turmeric
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • pinch of ground cinnamon
  • pinch of ground cardamom
  • 1/2 tsp salt
  • 1 1/2 cup brown basmati rice
  • 2 3/4 cup water
  • 1 large red onion sliced
  • juice of 1 lime
  • 1/3 cup chopped cilantro


  1. Preheat oven to 350° F. Spread shredded coconut evenly on a baking sheet and toast for about 5-7 minutes or until golden, stirring once or twice. Set aside.

  2. In a heavy saucepan with a tight-fitting lid, melt 1 tbsp. of the coconut oil over medium heat. Add the ginger, garlic, turmeric, cumin, coriander, cardamom, and salt. Cook until fragrant 1-2 minutes. Mix in the rice and cook for an additional 2 minutes. Add 1/3 cup of toasted coconut and water. Bring to a boil. Reduce heat to low and simmer covered for about 30-35 minutes, until rice is tender and liquid is absorbed.

  3. While the rice is cooking, melt remaining coconut oil in a skillet over medium-high heat. Add the red onion and cook until softened and charred, about 15 minutes. set aside.

  4. Once rice is cooked, fluff with a fork and mix in the red onion and the lime juice.

  5. Top with cilantro and remaining toasted coconut.