Coconut Cauliflower Rice

For frozen rice, it will cook faster than fresh so simmer slowly or just enough to where the rice is moist but not watery.

If you're using fresh cauliflower rice, you'll need to simmer the rice a bit longer to fully cook it, so you can simmer for a few minutes with a cover over the saucepan. This will prevent the coconut milk from condensing before the rice is fully cooked. Or add more water if needed.

Use full-fat coconut milk or coconut cream with some water added to simmer.

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.

Servings: servings

Calories: 86kcal

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

US Customary - Metric

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.

Nutrition