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.
Printable Recipe
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
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Cookin' Canuck
Cheap Apptetite - I got lucky this time. He usually catches me.
Petite - I love good flavorful rice dishes, too. It's hard to stop eating them. That's why I use brown rice. At least I'm getting some fiber.
Divina - I'll cross my fingers that you can find some cheap cauliflower.
Chelsey - With all of the extra flavors and the moistness from the coconut milk, you won't notice that this is brown rice.
Kalyn - I'm excited that my husband enjoyed this. Now I can start looking at all sorts of dishes with coconut milk!
Pegasu, Mae & Ryan - Thank you!
Tasty Eats - Slipping in the ingredients is pretty hit & miss.
Cajun Chef Ryan
Might just make some rice for lunch today after reading this one!
Mae
I'll eat anything that combines coconut and cauliflower. Sooo good!
Tasty Eats At Home
I do the same thing from time to time, try to sneak in an ingredient that is well-hated by the husband. Sometimes I'm successful, sometimes not. This sounds wonderful - we're both huge fans of coconut rice, thankfully!
pegasuslegend
awesome coconut recipe looks delish~ going to try this one for sure 🙂
Kalyn
I have cooked brown rice in the fridge! Sounds wonderful. I love coconut milk dishes but don't like coconut desserts.
Chelsey
MMMMmmmmm. Looks fabulous. I don't really like brown rice(on it own) but I want too! Maybe this dish will do for me as it did your husband. Cure the aversion.
Divina Pe
Haha. Crest or Colgate? Just like here at home. Oh Dara, that brown rice sounds really darn good. Hope the cauliflower becomes cheap Saturday.
petite nyonya
This rice recipe sounds delicious! So full of spices and healthy too! I'm a true rice lover and it doesn't matter how it's cooked, I'll sure love eating it.
CheapAppetite
I'm not loyal to any brand of toothpaste. I usually go with the one that's on sale at the time I need to buy a new tube. It's interesting to know that other people are so loyal. Your coconut rice looks delicious. It's funny you can trick your husband to eat what he doesn't like for once. Congrat:)