Paleo Coconut Milk Rice
Transform your side dishes with this "Paleo Coconut Milk Rice," a creamy and flavorful alternative to traditional rice that's perfect for those following a paleo, low-carb, or gluten-free diet! Made with nutrient-packed cauliflower rice and luscious coconut milk, this recipe delivers a rich, velvety texture with a subtle tropical flair. Sautéed onions and garlic infuse the dish with aromatic depth, while fresh cilantro adds a bright, herbaceous finish. Ready in just 30 minutes, this dish is not only quick and easy but also versatile—perfect as a side for grilled proteins, curry dishes, or even enjoyed on its own. Packed with wholesome ingredients, this satisfying and dairy-free recipe will become a staple in your healthy eating repertoire.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 cup Coconut Milk
- 2 tablespoons Coconut Oil
- 1 small Onion
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 tablespoons Fresh Cilantro
Instructions
Begin by preparing the cauliflower rice. Remove the leaves and the core from the cauliflower. Coarsely chop the cauliflower into florets, and then use a food processor fitted with the grating attachment to 'rice' the cauliflower. Alternatively, you can grate the florets using a box grater.
Finely chop the small onion and mince the garlic cloves. Set these ingredients aside.
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
Add the riced cauliflower to the skillet and stir well to combine with the onion and garlic mixture.
Pour the coconut milk over the cauliflower rice and stir to incorporate all ingredients. Season the mixture with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well.
Continue cooking the cauliflower rice over medium heat for about 5-7 minutes, or until it reaches your desired consistency. Stir occasionally to ensure even cooking and prevent sticking.
Once the cauliflower rice is creamy and cooked through, remove the skillet from heat.
Chop the fresh cilantro and sprinkle it over the prepared coconut milk rice, stirring to distribute evenly.
Serve the Paleo Coconut Milk Rice warm as a delicious and satisfying side dish.
Nutrition Facts
Calories |
607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 37.9 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2963 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
