Sunwhite

Curried cauliflower with rice soup

Prep time

15min

Cook time

60min

This soup is bright, creamy, tasty, and best of all it’s easy to make. It’s great on its own as a lunch or as an appetizer for a larger 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:

  • 1 Cauliflower (roasted)

  • 4 cup Cauliflower Florets

  • 1½ tbsp Garlic

  • ½ cup Sunwhite Medium Grain Rice

  • 2 cup Sunwhite Medium Grain Rice (cooked)

  • 2 cup Sweet Potato

  • 2 cup Yellow Onions

  • 1 cup Coconut Milk (full fat)

  • 6 cup Vegetable Stock

  • 1 tbsp Olive Oil

  • ¼ tsp Black Pepper

  • 2 tsp Curry Powder

  • 1 tsp Sea Salt

  • ½ tsp Turmeric

  • 1 tbsp Olive Oil

  • 1 tsp Cumin (ground)

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 Curried cauliflower with rice soup

Method

  • Rice preparation:

    Rinse the rice well in a strainer, to remove the surface starch and add to a medium sauce pan together with the 2 cups of vegetable stock (or water).

  • Bring the rice to a boil, reduce to a steady simmer and cover.

  • Once cooked, remove the cover, and fluff it with a fork. Simmer for additional few minutes, stirring occasionally before removing from the heat and draining off any excess liquid. Set aside.

  • Soup preparation:

    Start by choppin' up that cauliflower into small florets and peel and cube that sweet potato into 1 cm pieces. Set it all aside.

  • Thinly slice that onion into wedges and mince that garlic. Heat up some olive oil over medium heat in a large heavy saucepan and toss in those onions, garlic, and sea salt. Sauté it all up until it's soft and translucent, which should take around 5 to 7 minutes.

  • Spice things up by adding in some curry powder, turmeric, cumin and black pepper to the pot. Give it a good stir and let it sauté for another minute or so until it smells divine.

  • Toss in that cauliflower and sweet potato you prepped earlier, and stir it all together until those veggies are coated in all those delicious spices. Add in some veggie stock and bring it to a boil, then reduce the heat to a simmer, cover the pot and cook it all up for about 15 minutes or until the veggies are tender.

  • Time to blend it all up. Scoop about half of the soup into a blender and puree it until it's smooth and creamy. Pour that back into the pot and mix it all together. Finally, add in some Sunwhite Medium grain rice and coconut milk, and give it all one last good stir. Your tasty soup is ready to be enjoyed.

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