Bouncing around YouTube the other day, like you do, I happened across a recipe for coconut rice.
“Aha”, says I to the cat, “that, my furry feline friend, is a prime candidate for a spot of Paleoification, and no mistake!!”
And so it came to pass that later the very same day I found myself trying out this experimental version of coconut cauliflower rice.
“Very nice. Best cauliflower rice yet!”, said Mrs. Paleovirtus.
“What she said”, said Paleovirtus Jr.
I liked it, too. The cat was, however, unavailable for comment. Even if he wasn’t keen, he’s still outvoted, 3 to 1.
Chalk one up for democracy in action.
Good enough for me. “Keeper” it is, then.
Coconut Cauliflower Rice
- 500g cauliflower rice – see Notes
- 1 cup desiccated coconut
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Garam Masala
- 4 tbsp coconut oil
- Heat the coconut oil in a non-stick wok over medium heat. Add the onion powder, garlic powder, and Garam Masala. Stir fry for 30 seconds.
- Add the cauliflower rice to the wok. Stir well, to coat the cauliflower rice with the hot oil and spices.
- Add the desiccated coconut to the wok. Stir well.
- Add 2 tbsp of hot water to the wok. Stir well. Cover with the wok’s lid. Let the cauliflower rice steam under the lid for 6 minutes, stirring three times during the process, topping up with a little water if it looks as though the cauliflower rice is in danger of completely drying out and sticking or burning.
- Remove the lid from the wok, and give the cauliflower rice a further 1 minutes stir frying time in order to allow any excess moisture to be lost.
- Remove the wok from the heat. Serve.
Although you can of course grate the required amount of cauliflower rice yourself, here I use 2 x 250g of Swedish supermarket chain ICA’s own pre-grated cauliflower rice.