2-Ingredient Coconut Cauliflower Rice

Elevate your dinner plate with this creamy coconut cauliflower rice recipe! A fun, grain-free twist on coconut rice—where instead of white rice, we’re cooking cauliflower rice with coconut milk. Simple, flavorful, & quick enough to prep in 10 minutes, using fresh or frozen cauliflower rice. The perfect veggie side dish to serve with a protein, in a bowl, or however you like!

This dish reminds me that veggies can be flavorful & satisfying, and a healthy homecooked dinner doesn’t need to be complicated or take a long time. Instead of keeping my cauliflower rice plain, the simple trick of cooking it in a different liquid (coconut milk) completely transforms the flavor & texture. It’s richer, it’s creamier, it’s sweet, it’s more filling—all in a 2-ingredient side dish!

Coconut Cauliflower Rice Ingredients

• Cauliflower Rice, Frozen or Fresh. For the quickest & most convenient prep, I used a frozen cauliflower rice in this recipe. It saves time so I don’t have to make my own cauliflower rice at home, and I can empty the frozen package straight into the saucepan—no need to let it thaw! But if you’d rather use fresh or raw cauliflower rice here, you totally can.
• Coconut Milk. I like to use full-fat canned coconut milk for a richer, creamier texture, and because the dietary fat makes this veggie side dish more satisfying! If you want a lower-fat option, you could use light canned coconut milk instead. Coconut milk from a carton can work, but it’s typically more watered down, so your cauliflower rice may not turn out as flavorful.
• Salt. Season to taste with salt if needed—some frozen cauliflower rice comes pre-seasoned, so check your package to see whether you need to add any.

How to Cook Cauliflower Rice with Coconut Milk

1. In a saucepan over medium heat, combine frozen cauliflower rice with coconut milk. (Transfer frozen cauliflower rice directly from the freezer—don’t let it thaw first.)
2. Cover the pan and allow it to cook for around 8-9 minutes, stirring occasionally, until the liquid is absorbed. (Give it time for the liquid to reduce over the stove so your cauliflower rice doesn’t turn out soggy. But don’t let it cook too long, because cauliflower rice can turn to mush once it’s overcooked.)
3. If your frozen cauliflower rice isn’t seasoned (or if you’re using raw cauliflower rice), season to taste with salt.
4. Once it’s done, let the cooked cauliflower rice stand for 1-2 minutes, then fluff it with a fork and serve!
5. Store in an airtight container in the fridge for 5-7 days.

What to Serve with Cauliflower Coconut Rice

You can pretty much serve this just like you’d serve a batch of coconut rice. Use it as a base for bowls, or serve it with butter chicken or a lentil curry. I personally like to serve it as a quick side with a simple protein like pan seared scallops or crispy skin salmon. It’s so easy to make—it’s become one of my go-to’s for busy weeknight dinners!