There's so much flavor in this cauliflower coconut brown rice. It gets a little zip from jalapeño peppers and is the perfect accompaniment for your favorite curry.
It's not often that I try to trick my husband into eating something that he doesn't like, but this Cauliflower Coconut Brown Rice was an exception. I learned long ago that mushrooms, no matter how small, will be detected immediately by my fungi-phobic mate. This then leads to glances of mistrust and the picking-through-the-food routine.
I can't say I blame him. If he tried to switch the toothpaste on me, that would be grounds for banishment to the couch. Even after 10 years of marriage, we can't agree to use the same brand of toothpaste. He is loyal to Crest, and I will take a tube of Colgate to the grave with me. Don't mess with my Colgate!
Despite my husband's proclaimed dislike for all things coconut and the feeling of guilt that was beginning to creep into my conscience, I carried on with my plans to make coconut rice. I based this dish on a recipe by Vikram Vij and it is a perfect accompaniment to Vij's Rich & Savory Chicken Curry.
When I put this on the dinner table, my husband not only polished off the first helping, but went back for a hearty second helping. Deception successful and cook forgiven.
In a medium saucepan, combine 1 cup brown rice, 2 cups water, and 2 teaspoons salt, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 45 minutes, or until all of the water is absorbed. Remove the rice from the heat and let it sit, uncovered, for 5 minutes. Fluff with a fork.
In a large frying pan, heat avocado oil over medium-high heat. Add the chopped onion. Cook until the onions are turning dark brown, 7 to 8 minutes. Add chopped garlic and cook for an additional 2 minutes, stirring constantly. Add fresh ginger and jalapeño pepper, finely chopped. Cook for 1 more minute, stirring.
Add cauliflower and cook for about 5 minutes, stirring occasionally.
Add coconut milk (stir it well first) and bring to a boil. Reduce the heat to low and cook for 6-8 minutes, or until the cauliflower is tender, but not mushy.
Pour the cauliflower mixture into the cooked rice and stir well. Serve and garnish with chopped fresh cilantro.
Cauliflower Coconut Brown Rice
Ingredients
- 1 cup brown rice preferably basmati or jasmine brown rice
- 2 cups water
- 1 teaspoon kosher salt
- 2 tablespoons avocado oil or canola oil
- 1 medium onion finely chopped
- 3 garlic cloves finely chopped
- ½ large jalapeño pepper finely chopped (membranes removed)
- 2 cups cauliflower florets (from ½ medium cauliflower)
- 1 cup coconut milk stirred well
- Cilantro for garnish
Instructions
- In a medium saucepan, combine brown rice, water, and salt, and place over high heat. Bring the mixture to a boil. Reduce heat to low, cover, and cook for approximately 45 minutes, or until all of the water is absorbed. Remove the rice from the heat and let it sit, uncovered, for 5 minutes. Fluff with a fork.
- Heat the oil in a large nonstick skillet set over medium-high heat. Add the onion and cook until the onions are turning dark brown, 7 to 8 minutes.
- Add garlic and cook for an additional 2 minutes, stirring constantly. Add ginger and jalapeño pepper, finely chopped. Cook for 1 more minute, stirring.
- Add cauliflower and cook for about 5 minutes, stirring occasionally. Add coconut milk and bring to a boil. Reduce the heat to low and cook for 6-8 minutes, or until the cauliflower is tender, but not mushy.
- Pour the cauliflower mixture into the cooked rice and stir well. Serve and garnish with chopped fresh cilantro.
Notes
Nutrition
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Marillyn Beard
Love this! Will have to try making it sometime :o)
Alanna
Cauliflower surprises so many people, this looks just delicious!
Tasty Trix
This is totally the kind of thing I love! Looks great.
ValleyWriter
Looks delicious! Clearly you are much better at this sneaking-food-in-routine that I am. My husband always catches me! ARG!
5 Star Foodie
I'm loving the wonderful flavors in this rice, delicious!
NOELLE
What a nice and delcious recipe. I have never used coconut milk in a recipe but this definitely convinces me! Nice red plat by the way!