This Fit Life | Rice- Enough Said
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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…

  1.  I like any kind of rice – white, jasmine, brown, wild, fried, Mexican, dirty, sticky, pudding, cilantro-lime
  2. I used to eat rice.  A lot.
  3. 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.
  4. 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.
  5. 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?

Any guesses???

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


  1.  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)
  2. 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.
  3. 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!


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