Servings: 10 Prep: 10 min Cook: 10 mins Total: 20 mins
No low-carb website is completely without a rice-like substance called “cauli-rice” or “cauliflower rice”. I’ve got it, right here.
However, even made with pure cauliflower, it’s still got about 4 grams of net carbs, per serving. It’s also “all cauliflower”, which means it’s got the taste and texture of cauliflower (doing an amazing impersonation of rice, but still).
Miracle Rice or “Shirataki” Rice is a very low carbohydrate Japanese rice substitute made from the Devil’s Tongue Yam (also known as the Elephant Yam or Konjac Yam). The end result is a product which is all but carb and calorie free. It’s also gluten free, soy free and sugar free. It’s made primarily of fiber, which the body doesn’t absorb. In the end, they are very small little “pearls”, more along the lines of an Israeli Couscous, in terms of shape and texture, than “rice”, but … it definitely does a fine job of being “rice”, too!
Probably my personal favorite way to make “rice” is to combine cauli-rice with miracle rice. In my mind, I get some of the nutrient benefits of the cauliflower. I also get the flavor (which I DO like), in addition to some textural contrasts. The miracle rice “stretches” the carbs, allowing me to have a slightly larger portion with my fried rice, curry, jambalaya, what-have-you.
Miracle Rice can be found online fairly easily. You can also find it in many grocery stores, as well as Asian supermarkets.
The end result isn’t “rice”. You can’t make sushi with it, but … it’s about as much like rice as anything I’ve tried … short of rice! I’ve fooled MANY people with it. It’s … rice!
Miracle Cauli-RicePrint Rate
- 4 8-oz packets miracle rice
- 1 head large cauliflower
- 1 tbsp light oil (for sautéing ... such as coconut olive or ghee)
- salt and pepper to taste
- Pour the contents of the rice bags into a strainer and get rid of the liquid.
- Once the rice is in a strainer, run it under cold water for a good minute or two. Wash that fishy odor off of it. Then, let it drip dry for a bit.
- While the "rice" drip dries, remove the leaves and core from the cauliflower.
- With a cheese grater, grate the cauliflower over the largest grate section. This should give you grated cauliflower. (an alternative is to put it into a food processor and "pulse" the cauliflower, until it's small grains ... you don't want to puree it, which is why I like the cheese grater method)
- Pre-heat a large non-stick pan. Add your rice to the pan and stir fry them, to dry them off and tighten them up, a bit. I've read that you do not need to oil these; there are no carbs to stick to the pan. However, I always add a little light olive, sesame or coconut oil to them, just to be on the safe side. Cook them over very high heat for about 2 or 3 minutes, tossing them around, until they're dry. Evidently, if you do not coat them with oil, when they are sufficiently dry, they will "squeek", like a basketball player stopping abruptly.
- When they appear dry, add your cauliflower to the pan and season with a little salt and pepper. (Alternately, you can place the cauliflower in a microwaveable container, with a little salt and pepper. Cover with a lid, or plastic wrap. If you use a lid, do not clamp it down. Simply place it on top, to allow some breathing. If plastic wrap is used, poke a few holes in the top. Steam needs to escape. Microwave on high for 3 to 4 minutes. Remove and let sit for 1 more minute. Fold into the dry miracle rice)
- If you're using the sauté pan, cook for about 3 to 4 more minutes, or until the cauliflower is cooked through.
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