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.
The Culinary Chase
As much as brown rice is a healthy choice, it always tastes bland to me so this recipe with coconut & a bit of spice & heat sounds like a way I would enjoy it more! Cheers!
Web design company
I keep want to start this comment with ‘good’ or ‘nice’ or ‘great’ but none of these seems strong enough, or appropriate enough for what you just posted.Just fantastic and mindblowing blog keep it up..!!!
web design firm
redkathy
I know that I would just love this rice. Nice slide on the hubby. Don't they know they would just shrivel up and die without us??? 🙂
lululu
so many great flavours blended together into this rice dish!
i can see how articulated u've been to get your husband into something he's not that into. and it's a big success!
penny aka jeroxie
I am a big coconut and colgate fan. The combination with brown rice is a first for me....heh
Drick
interesting...love all the ingredients but would never thought to combine it all together...a must try...thanks...
Jessie
oh man everything sounds absolutely appetizing! i love the flavors of ginger and jalapeno. YUMMMM!
MaryMoh
This dish looks very refreshing to me. It's a healthy dish too. I love coconut rice. In Malaysia, it is very popular. We call it 'nasi lemak' where we have coconut rice served with peanuts, eggs, curried chicken, fried anchovies and a spicy sauce called 'sambal'.
Vegetable Matter
Your rice sounds like the perfect flavor profile. Saved as favorite, can't wait to try. Soon. Can you tell I'm hungry??
Danielle
This would be great for a light dinner on it's own. Would never have thought to put coconut, cauliflower and brown rice together. Glad you did!