At culinary school we make a lot of rice. From rice pilaf, to risotto, to stir fried rice, I have done it all. But my favorite so far has been coconut white rice. I am usually not a big rice person, but anything with coconut in it instantly becomes my favorite. I decided to try to mimic it with cauliflower rice and it is currently my favorite side dish! With the natural sweetness from the coconut, and the sticky rice texture, it is the perfect base for all kinds of food from curries, to teriyaki chicken!

Ingredients:

  1. 6 cups of cauliflower rice (homemade or store bought)
  2. 2 TB coconut oil
  3. 1 tsp salt
  4. 2/3 cup plus 3 TB coconut cream (I use Trader Joes brand)
  5. 1 TB Gelatin
  6. 1 cup shredded coconut flakes
  7. Green onions cut thin to garnish

Instructions:

  1. In a sauce pot heat up your coconut oil over medium heat. Add your cauliflower rice and mix. Let it cook for 3-5 minutes, stirring.
  2. Add your 1 tsp of salt
  3. Once the cauliflower rice is par cooked, add 2/3rd cup of coconut cream. Make sure you’re adding the thick part of the coconut cream that sits on the top of the can. Mix in and let it simmer with the rice for 3-5 minutes.
  4. In a separate bowl mix the 1 TB of gelatin with 3 TB of coconut cream that is more watery. Make sure it is thoroughly mixed and no clumps.
  5. Add the gelatin slurry/mixture to the rice and mix in. Bring to a simmer and let simmer 5 more minutes. You will see it starts to thicken.
  6. Once it is thickened turn off the heat and add the 1 cup of shredded coconut flakes.
  7. Let the rice cool slightly, this allows the gelatin to firm up and make the rice more “sticky”
  8. Serve with sliced green onions and enjoy!

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