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This Creamy Golden Rice with Spiced Chickpeas is the best bowl of (healthy) comfort food. Kind of like soup, similar to a stew, but creamier with more rice. Turmeric infused golden rice made creamy with coconut milk and made “soupy” with a bit more broth than usual. Top each bowl of souper golden rice with spiced, extra crispy chickpeas, and a dollop of creamy yogurt. The perfect bowl of warming comfort food that’s also healthy and quickly made on the stove in less than an hour. Just be sure to serve with a side of fresh naan for a bowl of (easily made vegan) comfort food.

overhead photo of Creamy Golden Rice with Spiced Chickpeas

Starting the week off on a healthy, but still cozy, note with this Indian..ish inspired recipe. Somehow it’s already the second week of February and I know many of you have spring on your minds. Here in Colorado, it’s still very much winter, and very, very much comfort food kind of weather.

That said, we’re coming off a weekend of enjoying way too much ski resort food, meaning lots of french fries and cocktails, after watching my younger brother, Red, compete (and win!!!) at the Dew Tour on Saturday. I will share more details and photos in Sunday’s Favorites post, but I will say that it was such a special weekend and everyone soaked up the time together. I know I’ve said it before, but being able to watch both Malachi and Red achieve their goals, and do it together, makes me the happiest, proudest sister.

Anyway, a fun weekend spent snowboarding and eating with family means that colorful recipes full of food with all things good for us are very much needed today.

Enter this “souper” creamy golden rice. This is the ultimate bowl of healthy comfort food that’s truly just as delicious as a bowl of cheesy pasta. That’s saying a lot coming from the girl who loves both cheese and pasta more than most.

It. Is. SO GOOD. Creamy, herby, perfectly spiced, and topped with addictingly delicious crispy chickpeas…and served with naan. Of course.

photo of Spiced Chickpeas

The inspiration.

Growing up my mom would make what she called “souper rice”. Basically, it was cream of chicken soup plus a whole lot of rice. So much rice that you really couldn’t call it soup anymore…enter “souper rice”.  To this day she still recalls it as one of her favorite childhood comfort foods.

I drew inspiration from mom’s souper rice and created a more Indian inspired version, made with coconut milk for extra creaminess. It’s not quite the same as mom’s canned soup version (thankfully), but it’s just as delicious. Different, but delicious.

Creamy Golden Rice cooking in pot

Here is how you make this creamy golden rice.

First up, the rice. GOLDEN RICE, I’m all about some golden rice. It’s simple. Just melt a little butter, add in some turmeric, crushed red pepper, canned coconut milk (preferably full fat for extra creaminess), and water. Once boiling, stir in the rice, then add plenty of greens, cover and let the rice steam until cooked.

For the greens, you can really use whatever greens you love most. My top choices are kale, spinach, or chard. The greens steam with the rice, so you don’t even have to worry about cooking them. It’s so easy.

While the rice is cooking, you should make the chickpeas, and trust me, you do NEED the chickpeas. They add not only heartiness but a nice crunch and plenty of good flavor to this creamy rice. They’re salty, savory, and just a little hard to stop eating. Kind of like a healthier chip with crispy shallots, nutty coconut, and toasty sesame seeds too.

overhead close up photo of Creamy Golden Rice with Spiced Chickpeas and spoon in bowl

 

The secret to souper golden rice?

Once the rice is cooked, stir in a splash more broth to make the rice on the soupy side. As you are stirring, smells of turmeric, coconut, and butter will quickly hit your nose.

It’s wonderful.

Remove the rice from the heat, and simply top with a dollop of yogurt, those spiced crispy chickpeas, and plenty of fresh mint or cilantro. At this point, you should eat immediately. This dish is meant to be on the soupy side, meaning there should still be broth around the rice. The rice will soak up the broth if it sits too long. So enjoy it right away, it will be just perfect.

So much flavor. Extra creamy. A touch crunchy. So delicious.

overhead photo of Creamy Golden Rice with Spiced Chickpeas with spoon in bowl

How are the leftovers?

The leftovers are just as good, but a little different. Even though this is best right off the stove, the leftovers are still so delicious. The rice becomes more like risotto and when heated up, makes for the perfect lunch the next day. Love a dish that you can enjoy for dinner one night and lunch the following day!

If you’d like to make this a little heartier, try adding a fried or soft boiled egg. Or serve alongside last week’s lemon garlic chicken. That would be so good.

And that’s it. The simplest, healthy bowl of winter comfort food. Hope you all enjoy!!

overhead photo of Creamy Golden Rice with Spiced Chickpeas and hands on bowl

If you make this creamy golden rice with spiced chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Souper Creamy Golden Rice with Spiced Chickpeas

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 1080 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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Instructions

  • 1. To make the rice. Melt the butter, turmeric, and crushed red pepper flakes in a medium pot over high heat. Add the rice and toss to coat. Stir in 1 1/2 cups of broth, the coconut milk, and a pinch of salt and bring to a boil. Add the greens on top of the rice, but do not stir. Place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely. Let the rice sit, covered, for another 10 minutes.
    2. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the oil, chickpeas, garlic, shallots, ginger, and a pinch of red pepper flakes and salt. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Add the coconut flakes and sesame seeds, tossing to combine. Cook 2 minutes, until toasted, remove from the heat.
    3. When the rice is cooked, switch the heat onto low, add additional broth 1/2 cup at a time until the rice is creamy, but with just a touch of liquid. Taste, adding salt as needed.
    4. To serve, divide the rice among bowls and spoon the chickpeas overtop. Serve with naan, yogurt, and fresh mint or cilantro. Enjoy!
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Comments

  1. Dear Tieghan. Thanks for coming in to first my daughters kitchen who then passed your wonderful recipes onto me. I got your new super simple cookbook for xmas and making my way thru it slowly. My daughter lives in Northern Alberta and I in Van BC Canada, Finding time to get down to the recipes is sometimes a challenge what with being a front line hosp nurse and enduring and coping with all Covid has brought to us, but we plough on . I saw you wanted some Netflix suggestions and when time allows and being hunkered down I’ve never watched so much TV as I have with being in isolation ! So may I suggest some wonderful movies we have seen based on true stories or books. “The African Doctor-subtitiled as it’s in French”. “The boy who Harnessed the Wind”.”Wishman” “Lost Husband”. We’ve started to watch as suggested by a friend the series which is addictive “Borgen” and my husband has become obsessed with British Detective Series on the streaming device “Acorn”.
    So that hopefully should keep you occupied in-between times in the kitchen and recipe development. Cheers and Happy New Yr Regards Debbie

    Reply

    1. Hey Debbie,
      Thanks so much for your kind message and reading along! I am so glad you and your family have been enjoying the recipes. Thanks for the Netflix recommendations! Wishing you a great week! xTieghan

      Reply

  2. 5 stars
    This was awesome. I had to cook my rice a little longer but the end result was super creamy and yummy. Topped with greek yogurt and cilantro. Simple weeknight recipe that I can add to my routine when I’m trying to eat less meat. Thank you!

    Reply

    1. Hey Kerry,
      Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan

      Reply

    1. Hey there,
      I honestly have never frozen rice before so I am not totally sure how that would work out. I hope you love the recipe. Let me know if there is anything else I can help with! Happy New Year! xTieghan

      Reply

  4. 5 stars
    This was sooooo delicious and surprisingly easy to make. I think I would put a little less butter the next time I make it but man! I really can’t believe how good this turned out.

    Reply

  6. I absolutely love this recipe–have made it numerous times. The rice is particularly delicious and I always get many compliments on how creamy it is. My only suggestion/recommendation is to increase the chickpea quantity and thus, the spice ratios to fit the new, larger chickpea amount. I find that 1 16 oz can doesn’t yield 6 servings. We probably eat more than was originally intended but they’re so good, how could you not want to eat them all?? So we go large quantities 🙂

    Reply

  7. Hi Tieghan,
    I’m hoping you can educate me – I only have medium grain brown rice. I saw that you recommended 2 more cups of broth and an extra 30 minutes of rice cooking time for a long grain brown rice but I wondered if that should be adjusted for medium grain. Thanks for your help! Your recipes rock!!

    Reply

  8. 5 stars
    Loved this recipe. Pure comfort food that still fits within my health goals. Do you think it could work in a rice cooker? My college student wants to give it a try.

    Reply

    1. Hey Kirk,
      I am so glad you enjoyed the recipe! I have not tested this in a rice cooker but I don’t see why it wouldn’t work. Please let me know if you have any other questions! xTieghan

      Reply

  11. Hi! I’d like to make this with some leftover rice that’s already cooked – Will that work? If so, how should I measure out the other ingredients so it’s not too soupy?

    Thank you! 🙂

    Reply

    1. Hi Amanda,
      That would be totally fine to do! I would just cut the liquid measurements in half and no need to bring to a boil just let everything heat through. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  12. 5 stars
    Mmm this is so delicious! The various textures, hints of coconut and an all around great tasting dish!

    Reply

  13. 5 stars
    Made this last night for my family and it was a huge hit!! Super easy and so delicious – this is definitely going to become a new staple in my cooking rotation!

    Reply

  14. 5 stars
    This was sooo good. I added fresh ginger and powdered ginger. It was a hit with my boyfriend. Thanks for the incredible recipe!

    Reply