When you want to go beyond cauliflower rice and you're making it to accompany a savory or Asian-inspired dish, try this quick and easy recipe for a creamy coconut cauliflower rice. It doesn't take very long to make and uses just a few ingredients you may already have on hand.
You can use fresh or frozen cauliflower rice. When I use fresh, uncooked cauliflower rice I simmer the rice a bit longer so it fully cooks. I often simmer with a cover over the saucepan and then take the cover 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!
Coconut Cauliflower Rice
Ingredients
- 12 ounces cauliflower rice frozen or fresh; for fresh it's about 1 large head of cauliflower or 3 cups of riced cauliflower
- ½ cup coconut milk
- ½ teaspoon salt
- 2 teaspoons maple syrup or honey or other sweetener; optional for a slightly sweet flavor to the rice
- salt and pepper to taste
Instructions
- Add the rice and coconut milk to a saucepan and stir to mix. Place on a low to medium heat to bring it to a low steady simmer.
- Add the salt and sweetener to the rice and blend with a spoon. I added some other spice options in the recipe notes.
- Simmer for 5 minutes or just until all the liquid is cooked off and the rice is moist but not wet.
- Serve hot or warm. Store leftovers in the refrigerator for a few days or freeze for a few months.
Jeane Vidoni says
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