Coconut Cauliflower Rice

When you want to go beyond cauliflower rice and you're making it to accompany a savory or Asian-inspired dish, try coconut cauliflower rice. It doesn't take very long to make and uses just a few ingredients you may already have on hand.

When using fresh cauliflower rice, simmer the rice a bit longer so it fully cooks. I often simmer for a few minutes with a cover over the saucepan and then take the top off to finish it. This will prevent the coconut milk from condensing before the rice is fully cooked. Or you can also add more water if needed later. For frozen rice, it will cook faster than fresh so simmer slowly or just enough to where the rice is moist but not watery.

I use full-fat coconut milk or coconut cream with some water added to simmer, however I can see creating an even richer and creamier rice using more coconut cream and keeping the water to a minimum.

The garnish in the photo is toasted coconut flakes which can be made by toasting the flakes on a baking tray for about 5 minutes or so at 325℉. Feel free to add spices and more salt and pepper to taste. I sometimes add a bit of ground cinnamon or a pinch of chili or cayenne pepper for some heat.

This recipe makes four side servings however I recommend doubling this recipe to have leftovers for another day. Enjoy!