About
This creamy and zesty rice is cooked in coconut milk and served with aromatic scallions and cilantro then topped with crunchy toasted coconut.
This is a great side to curries or Asian influenced dishes.
Ingredients
- 2 cup cauliflower rice
- 2 teaspoon lime juice, fresh
- 1 clove garlic
- 1 teaspoon lime zest
- 1 tablespoon coconut oil
- 1 large scallions
- 1 teaspoon, whole pieces sesame seeds, hulled, toasted, unsalted
- 1 tablespoon unsweetened toasted coconut flakes by let's do organic
- 1 tablespoon cilantro
- ½ cup canned coconut milk
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the coconut oil in a skillet over a low/medium heat. Crush the garlic and add to the pan, sweating gently until tender. Add the cauliflower rice and stir well to combine.
- Add the coconut milk, lime juice, zest, salt and pepper. Stir well and bring to a simmer for 4-5 minutes until all the coconut milk has been absorbed.
- Transfer the rice to a serving dish and separate the grains with a fork. Thinly slice the scallions and roughly chop the cilantro. Stir through the coconut rice.
- Scatter with the sesame seeds and coconut flakes to serve.
Nutrition Facts
- Servings: 2
- Calories: 140.9kcal/587.6kJ (per serving)
- Fat: 10.8g (per serving)
- Carbs: 10.2g (per serving)
- Protein: 3.2g (per serving)
