Sunwhite

Spiced Cauliflower & Coriander Rice

Prep time

15min

Cook time

60min

This spicy cauliflower and rice is a great tasting vegetarian meal.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1½ cup Sunwhite Medium Grain Rice

  • 1 head Cauliflower (cut into largish chunks)

  • 2 tsp Cumin Seeds

  • 1½ Medium Brown Onions (diced 1cm)

  • ½ cup Coriander (roughly chopped including stalks)

  • Butter, Light Soy Sauce Or Salt, Lemon Zest & Juice (optional)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Spiced Cauliflower & Coriander Rice

Method

  • To cook the white rice, in a saucepan, add 1 cup of rice to 2 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you would like to use a brown rice in this recipe, simply add an additional ½ cup of water.

  • Run a fork through the rice to loosen the grains, then cover to keep warm.

  • Preheat the oven to 180ºC. Spread the cauliflower over a baking tray lined with baking paper and bake until the florets are tender and slightly caramelised. Set aside.

  • Heat 30g of butter with the cumin in a medium-large non-stick frypan over medium heat until the cumin is fragrant. Add the brown onions and stir fry until golden. Add the cauliflower and rice. Stir to combine, then fold in the chopped coriander. If you have a lemon lying around, a sprinkle of zest and 2 tsp of lemon juice will liven things up. Taste and season to taste with light soy or salt, followed by lots of cracked black pepper.

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