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Get Health Benefits of Turmeric with this Coconut Rice Pudding Recipe

Maria Steinhauer

Coconut Rice Pudding with Turmeric

During Women’s Health Month, let’s acknowledge that women juggle a lot of responsibilities – and if we don’t take time to fuel our bodies with good food, we won’t feel our best and can’t put our “all” into what we do. Choosing healthy foods that are low in fat, high in fiber, and full of antioxidants helps prevent diseases like colon cancer.

Health Benefits of Turmeric

Turmeric is a wonderful spice to add to a colon-healthy diet because of its cancer-fighting properties. It is the yellow spice often used to make curry. The active chemical compound in turmeric is curcumin. Studies have shown that curcumin helps prevent precancerous polyps and slows or even stops the growth and spread of cancer. This natural antioxidant has been shown to have a profound effect on several types of cancer, including colon cancer.

While not all colon polyps (or growths) become cancerous, most colorectal cancers do start as polyps. With colon cancer rates on the rise, it is important to take steps now to prevent polyps and colon cancer, especially if you know you are at a higher risk. So be thoughtful about what you eat and add this delicious pudding to your cancer-fighting menu.


Ingredients (serves 4):

  • 3 cups water
  • 1 cup dry farro (spelt)
  • 5 tablespoons raisins
  • ¾ cup cold coconut milk
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • 2-3 tablespoons brown sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons finely shredded coconut (additional for topping)


  1. Pour farro and water into saucepan. Cover and bring to a boil. Turn down temperature and simmer for 35 minutes, until fully cooked. Drain off water and set pan aside.
  2. In a small bowl, soak raisins in fresh, hot water for several minutes.
  3. Meanwhile, add coconut milk, turmeric powder, cinnamon, brown sugar, and vanilla extract to farro in saucepan and mix. Cook for 5 minutes on medium-low heat while stirring frequently. Stir in raisins and coconut.
  4. Let pudding cool for a few minutes. Then, pour pudding into small dessert dishes. Top with reserved coconut and serve warm.

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