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For some reason, I’ve been seeing a lot of recipes for coconut rice lately (at least 50% of my YouTube consumption is just watching cooking videos), and it’s been giving me a serious craving. Of course, rice isn’t exactly keto-friendly, so I decided to go with cauli-rice as a base, and also add some chili paste because spicy foods are the best foods. The results totally made my day!
The ingredients for this recipe are actually pretty basic, and the technique isn’t remotely difficult. However, I’ll be the first to admit I’ve had some issues with cauliflower rice before, mostly stemmoing from impatience. Along these lines, it’s pretty important to just sit there and wait for this to cook, however hungry you may be!
Like all recipes on this site, this low carb vegan coconut rice dish is gluten free and grain free. This particular dish also has the benefit of being soy-free and paleo, which is kind of a challenge on a plant-based keto diet.
Notes on Making Low Carb Vegan Chili Coconut Rice:
- I used canned coconut milk from Trader Joe’s, but any canned coconut milk should do the trick.
- I used frozen cauliflower rice (also from Trader Joe’s), but you can use non-frozen, or make your own from an actual head of cauliflower. The cooking procedure should be pretty much the same, just be sure to taste it as you go to see if the rice is totally cooked. You can also sub in broccoli for some of the cauliflower (as in the picture).
- I like using onion powder instead of an actual onion because I really hate cutting onions. If you are really into onions, feel free to mince and sautee a 1/4 cup of onion in some coconut oil, before adding anything else to the pan.
- Seriously, be patient with this. If it doesn’t cook long enough, the cauliflower rice will be hard, and the coconut milk won’t absorb and everything will be soupy. Just wait it out – it’s worth it, I promise.
- This low carb vegan coconut rice recipe clocks in at 4.6g of net carbs per serving (3 servings per bag of cauli rice), which isn’t bad for this delicious side. I like to use it as a base for some Beyond Meat chick’n strips, or some tempeh. I can also admit that I have eaten a whole batch by itself as a meal. IIFYM, amiright?
This low carb vegan version of coconut rice is tangy, slightly sweet and has a nicy spicy chili kick!
- 1 package (about 3 cups) riced cauliflower
- 2/3 cup full-fat coconut milk
- 1-2 tsp sriracha/chili paste/vegan kimchi paste
- 1/4 - 1/2 tsp onion powder
- salt to taste
- fresh basil to garnish
- Add all ingredients to a covered pan on medium-low heat, and stir until thoroughly combined.
- Cook for about 5-10 minutes with the lid on, stirring every minute or so.
- Remove the lid, and continue cooking until the excess liquid cooks off and the cauli rice is soft and creamy.