08 Jan Rice- Enough Said
Y’all may not know this about me, but I LOVE rice.
It is, hands down, my absolute favorite food!
Maybe it’s because, when I was little, I had a nanny who made me rice every single day for lunch or perhaps it’s because she made a mean rice pudding with milk, cinammon and plump raisins that I could never get enough of but…whatever the reason…here are the facts…
- I like any kind of rice – white, jasmine, brown, wild, fried, Mexican, dirty, sticky, pudding, cilantro-lime
- I used to eat rice. A lot.
- In 2012 when I began testing the waters of a Paleo lifestyle (kicking and screaming at first, to be honest) I began cutting back on bread, pasta and (insert gasp!) rice.
- I feel significantly better when I don’t eat processed carbs like that – as in – my hands don’t get all shaky with a blood sugar spike followed by a blood sugar plummet. I don’t get nauseous when I’m hungry.
- Don’t get me wrong. I still love rice. We just have a different relationship now. It’s more of a – “Hey, I haven’t seen you on my plate in a while. I’ll go ahead and take a couple of bites but that’s it” – kind of relationship
Those are the cold, hard, facts. And here’s one more…
Cauliflower makes an excellent alternative to rice (and potatoes for that matter).
Last night I made Korean-style meatballs and stir-fry veggies. And what compliments those types of dishes?
Sticky rice, of course!
But there is one major problem. I don’t have any rice in my house. I don’t buy it because if I did, I would just eat it.
What to do about this dilemma?
I looked in my pantry, drumming on the door with my fingers as I tried to find a suitable alternative. I looked in the fridge and in the freezer and…low and behold…I found cauliflower!
And now, the moment y’all have been waiting for…my recipe…
Cauliflower Sticky “Rice”
1 head of cauliflower
1 can of coconut milk
sea salt and black pepper, to taste
- Remove the stems of the cauliflower. Put it in your food processor and shred it or “rice it” as I like to say. You’ll know it’s done when it resembles rice. (If you don’t have a food processor, a food chopper would work too – electric or hand-held)
- Pour the “riced” cauliflower into a sauce pan. Pour the coconut milk over the cauliflower but do not cover it completely. If you put too much coconut milk in there, it will be too mushy.
- Slowly bring the mixture to a boil. Once it’s boiling, turn the heat down. Add the salt and pepper as desired. Let it simmer for about 10 minutes. Stir occasionally.
Note: Don’t expect this to taste exactly like rice…but…it definitely is tasty and gets the job done!
Source: This Fit Life
I would LOVE to hear what you think about this recipe! What did you serve it with? How did you like it? Drop a comment!