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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* Learn More: More about this recipe and nutrition …
18 thoughts on “Miracle Cauli-Rice”
I’d never heard of this stuff before! I can’t wait to try this, my mind is racing with all of the possibilities! 🙂
Hi Mellissa! They can be a bit fussy. I recommend washing first, then drying by sauteeing in a hot pan first. They’re essentially little pearl textures … and that’s about it. They take on the taste of whatever you cook them with. I’m looking forward to seeing what you come up with!
Is the rice chewy like Shirataki noodles? I just can’t myself to eat them. I’ve tried so many different recipes and way to cook them, to no avail.
Hi Becky, I’m not sure how to answer that. A lot of it comes down to you and how determined you are to seek out the slightly different texture. I personally like the shirataki noodles in some recipes. I personally feel that you can’t really tell that anything different is happening with this recipe. It just tastes like cauli-rice, but … with less carbs. If you were to isolate one of the little pearls, you might notice it’s a little springy, but … you’d really have to look for it. I wouldn’t really eat the rice alone, as I DO think that might be a bit weird, but mixed into the caulirice, I don’t think it’s noticeable. In fact, I’ve even had people not even realize that it wasn’t just regular rice! So … my sense is that it’s fine and that you won’t notice it in a mix, but … if you REALLY concentrate … you MIGHT notice something is up. Pretend it’s rice and all will be right with the world!
Wow I have not heard of this product, I am going to have to go on a search, and noodles too? I have to try it!! I do use cauliflower for many things but i like that this cuts back the carbs a bit more 🙂 As always thanks DJ for all your inventions they have been keeping my kitchen a mess 😕
Kari, just be sure you do a bit of reading and read some reviews on their products. Some people love them and others hate them. I like them, but feel they have their place. They need washed and dried, before being used (rice or the noodles). They’re just a bit unusual. I want to warn you before buying and then being faced with weird bags of fish water. Again, they’re awesome, but … different. Great in Asian applications! 🙂
What a great idea!!!!
Just started using shirataki. Yes, it’s a little weird but filling and NO CARBS. did I mention no carbs?! I love cauliflower but my son just likes it okay. I bet this is going to be right up his alley.
Hi Karen Mack! Yep! It’s a bit odd, but … believe it or not the synergy between these two results in something FAR better than each alone. The combination is perfect. Give it a shot. I think you’ll love it! 🙂
I hate….let me say that again…I HATE seafood, ALL seafood. So, was really worried I wouldn’t like the Shiritaki products. However, I have found that if I rinse them really well then soak them in several (at least 3!!)hot water baths, then a final rinse, then dry them between paper towels to remove the last of the moisture….I CAN EAT THEM! Sounds like a lot of work but it really isn’t once you get used to it.
—Reply posted by jnl on 4/10/2016
For those who HATE the seafood scent, I would recommend removing the shirataki noodles/rice from their package, and put them in a bowl with a bit of lemon/lime juice, pinch of baking soda and a dash of sugar/sweetener. Heat in microwave for 1 minute and then soak them a few hours in the refrigerator until you want to use them. You won’t be able to tell a fish scent or flavor when you use them.
Kitty, it does seem like that’s the trick. Wash and dry them very well and you should be ok. I tend to saute them to dry them … this will get every last little bit of moisture out of them, but … paper towels would do an admirable job, as well!
There are several brands out there – I bought mine through amazon for the best price. I’ve used the spaghetti and angel hair noodles. There is virtually no taste to them, but they absorb the flavors of anything you are making. As long as you don’t over cook – just heat- they do not get gummy.
I really miss cilantro lime rice! Think it’ll be good with this?
K, I don’t know the specific recipe you’re referring to, but … I CAN envision lime and cilantro with this. Just be sure not to overcook the cauliflower. It’ll turn to mush!DJ`
I hate the taste of cauliflower. What do I do about that? I could eat so many more meals if I could use rice. I need HELP ! Thank you.
Kay, … that’s a bit of a pickle! the best I can think of would be … grating something like a celery root and doing a VERY light steam on it and season it up. Toss a small amount of grated coconut, some lightly chopped blanched slivered almonds and … steam it all, to soften it up a bit. Then, mix it with some washed and dried miracle rice. You’ll have an interesting big bed of white stuff, ready for things like curry, or Pilaf flavors. I do think that by bulking out the miracle rice with softened nuts, approximating the shape of a grain of rice, combined with grated veggies … root veggies, to be specific (parsnip, carrot, turnip, celery root, etc.) that … you’ll find something that works in that capacity. I hope this helps!
Just found your site. Love it. Thanks! I have tried the noodles and rice you mention. The taste is fine, but I can’t get past the texture. I can’t chew them. They just don’t seem to chew up for me. I can live without rice of any kind so guess I’m lucky there.
—Reply posted by Ann on 2/11/2015
Same here. I have tried and tried but am never able to finish a serving prepared with these products. To me it is like eating tough little pieces of octopus tentacles.
This recipe is a game changer! I bought one bag of Miracle Rice to try it out and now I must order more to make the full amount next time. I can’t wait to make your Fried Rice Recipe now. Thanks so much!
—Reply posted by DJ on 2/22/2015
Yep! I concur! I really didn’t like it very much on its own, but combined with the cauli-rice, the synergy is perfection. We’ve seen the light! 😀
Do you have to use coconut oil. I’m allergic To coconut
—Reply posted by DJ on 2/23/2015
Nope! Any fat will do. Typically, I try and use a fat that complements whatever I’m serving the rice with. So, depending on what I’m making, I might use butter, ghee, olive oil, bacon fat, lard, coconut oil, tallow, sesame oil, palm oil, etc. I hope that helps!