Cauliflower, Coconut and Basil Rice

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram
facebook

This aromatic Cauliflower, Coconut, and Basil Rice is a new favorite.  The presentation is crisp and bright and my big secret  – it is made up of half rice and half cauliflower but you really can’t tell there is a secret vegetable tucked inside.  The flavor is light and airy and I love the white color laced with bright green slivers of fresh basil and then finished with the crunchy flavors from our Glory Kitchen Penang nut & spice blend.  The little bits of chopped peanuts, sesame seeds, and nori seaweed flakes give it such an interesting Asian and nutty flavor, not to mention, the color of those little sprinkles just pop against the pure white rice.

I’ve added organic coconut milk as part of the liquid which gives this Cauliflower, Coconut and Basil Rice a wonderful rich and fruity flavor.  Coconut milk, as opposed to coconut water, is made up of the inside flesh of the coconut (some call this the “meat”) combined with the water inside.  It is thicker, fattier, and more flavorful than just the water found inside.  Because it has a higher fat content, there is no need to add oil or butter to the rice.  When you lift the lid after steaming your rice, it emits the most amazing floral aroma – that is the magic of the coconut.

The reason it is hard to tell this rice is made up of half cauliflower is because it is steamed along with Jasmine rice, a long-grain type primarily grown in Thailand.  There is such a thing as a brown Jasmine rice, and yes, it does have a higher nutritional value than the white rice.  However,  I prefer to use the white because of its color – especially when pairing it with cauliflower.  Even when looking closely at the cooked grains, it is hard to differentiate between the actual rice and the cauliflower.

I make this rice often to accompany a stir fry of vegetables like bok choy, mushrooms, peppers and snap peas .  It also makes a tasty bed for any type of white fish, salmon or shrimp.  That pure white color makes a beautiful backdrop for the perfectly baked fish or protein.  And if you’re lucky enough to have a bit left over, you can use it in your summer rolls or spread it on nori sheets topped with fresh vegetables and roll them up to make sushi rolls.  I hope you’ll try this lightened-up spin on rice.  It makes the old hum-drum rice so much more interesting.

Cauliflower, Coconut & Basil Rice

Yield: 4-6 servings

You can add the Penang nut & spice mix when you are steaming the rice, however, I like the nuts to stay crunchy so I add it in with the basil just before serving.

Ingredients

  • 2 teaspoons or more Penang nut & spice mix
  • 2 cups jasmine rice
  • 2 cups cauliflower rice
  • 2 cups organic coconut milk (13.5 oz can)
  • 2 cups water
  • 2 teaspoons lime juice, fresh
  • 1/2 teaspoon salt
  • fresh basil, 1 bunch (about 3/4 - 1 cup)

Instructions

  1. Either buy pre-"riced" cauliflower, or you can make your own by buying a full head of cauliflower, removing the stem, and break into small florets. Place the raw cauliflower florets into a food processor and pulse to break down until they are about the size of rice. I do not like to break it down too small, so after pulsing, I separate out the large pieces, pour the riced portion into a bowl and then re-pulse the larger pieces until they are all a similar consistency. Take your time in pulsing, otherwise, you risk making mushy cauliflower purée instead of creating a "riced" consistency.
  2. In a large pot, mix together the cauliflower rice, uncooked jasmine rice, coconut milk, water, lime juice, and 1/2 teaspoon salt. Place the pot on a burner at med/high heat and bring to a boil with lid on.
  3. Once it is at boil, turn down the heat to low and allow to simmer for 3-5 minutes (no more or the bottom will burn), remove pot from the heat, and let it sit completely covered for 20 minutes. Do not lift the lid; you want to allow the heat to steam cook the cauliflower rice. After 20 minutes, remove the lid & fluff the rice gently with a fork. Let the rice sit and cool for about 10 minutes or more.
  4. When the rice has cooled, add in the chopped basil and stir. It is important to add the basil only after it has cooled or the heat will wilt it and turn it dark. Mixing it in after cooling keeps the basil bright green and fresh. Just before serving, sprinkle generously with Penang nut & spice mix.

Cauliflower, Coconut and Basil Rice - Glory Kitchen
Cauliflower, Coconut and Basil Rice - Glory Kitchen
Cauliflower, Coconut and Basil Rice - Glory Kitchen
Cauliflower, Coconut and Basil Rice - Glory Kitchen