This lovely recipe for coconut rice comes from a terrific vegetarian cookbook called The Vegan Cook’s Bible
.
It’s a really good cookbook.
I’m not vegan, but you don’t have to be to enjoy this delicious recipe. Or this cookbook.
The recipe says to use brown rice. Brown rice is so much healthier for us than white rice. That said, if you prefer white rice or that is what you have on hand, feel free to use it.
In this recipe the rice is combined with the rich taste of coconut milk, garlic and a couple of unexpected ingredients.
One of them is finely chopped cauliflower. I love when we get extra vegetables hidden in a recipe. I am a real believer that eating a lot of vegetables is a key to good health, so the more vegetables hidden in a recipe the better for me.
The other unexpected ingredient is candied ginger. The ginger adds a real punch and pairs perfectly with the other ingredients in the recipe.
The candied ginger is wonderful because it adds just a bit of sweet with the zing of the ginger. If you prefer just use regular fresh ginger. It works too.
What a wonderful combination! So healthy too.
Coconut Rice with Cauliflower
Ingredients
- 14 ounces coconut milk
- 1 cup brown rice, short-grain or long
- 2 tablespoons olive oil
- 1 onion, small, chopped
- 1 clove garlic, finely chopped
- 1 inch candied ginger, finely chopped
- 2 cups cauliflower, finely chopped
- 1/2 cup bread crumbs, fresh whole wheat
- 1/2 - 1 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
Instructions
- In a saucepan over high heat, bring the coconut milk to a gentle boil. Stir in the rice. Cover and reduce the heat to low and cook for 40 minutes. Do not remove the lid during cooking. Stir the rice, which will be very wet and soupy. Increase the heat and simmer uncovered, stirring frequently, for 10 minutes, or until the rice is tender and creamy.
- In a deep skillet, heat the oil over high heat. Stir in the onion. Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes or until slightly softened. Add the garlic and ginger and cook, stirring frequently, for 2 minutes. Stir in the cauliflower and cook, stirring frequently, for 10 minutes or until tender and fairly dry. Stir in the bread crumbs.
- Add the cauliflower mixture to the rice and season to taste with salt and pepper.
Nutrition
Variation:
- Use 1-2 cups grated parsnips, turnip or carrot in place of the cauliflower. Any of them would be delicious. Or use a mix of any of these.
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