I thought I screwed up. I winced to myself as I opened up the rice cooker and realized that I had just made over 6 cups of cooked rice for a family of two adults and three kids who were also being served a huge salad, fresh bread, shrimp and chicken in a tangerine-honey sauce, sugar snap peas, AND a platter full of gluten free, almond-milk-pastry-cream & strawberry cream puffs for dessert. But in the vein of belief that leftover rice is never a bad thing, I still finished my recipe and plated it all up.
And then only about 1/2 cup of it came back. And the father asked me to save it for his lunch. Because they were all over it like white on rice!!
JEEPERS H. CROW!
When my roommate announced that she wanted ceviche and I happened to have all of the ingredients laying around, I suggested that she make it and I would whip up this rice, which I have modified only slightly (because I was out of butter, but not Earth Balance. Yay for the vegans!)
- 1 c white rice (I prefer jasmine)
- ½ tsp salt
- 1 cup water
- ½ head cauliflower, any color, chopped into small pieces or broken into tiny florets
- 2 – 3 Tbsp butter, ghee, or Earth Balance
- ½ bunch cilantro, chopped finely
- Cook the rice with the salt according to package instructions. I use a rice cooker – because they’re awesome.
- Once the rice is finished, remove from heat and set aside.
- Heat a large frying pan over high heat. When the pan is nice & hot, add 1 cup of water.
- Once the water is boiling in a thin layer in the pan, add the chopped cauliflower and stir until it is lightly cooked and the water is mostly evaporated. If you are using purple, yellow, or green cauliflower, you will notice the color get more vibrant.
- Add the butter, ghee, or margarine to the pan and melt.
- Stir in the rice and make sure the melted fat and cauliflower are mixed through homogeneously.
- Remove from heat and stir through cilantro.
- Serve and enjoy!