No restaurants for today's Sumptuous Sundays post. I've decided to be a little bit wiser with my expenses by cutting down my trips to restaurants. The holidays are near, (and my godchildren are starting to make their presences felt!) and I want to save up a good amount of money right before Christmas. And besides, I'm saving up for a new bag! :D So for today, I'm going to talk about my HEALTHY kind of rice. :)
I'm pretty sure some of you have already seen or heard about the famed Cauliflower Rice. This recipe ain't new, as Cauliflower Rice has been around in books and the Internet for years already. But to those who are not yet familiar with it, here's a little introduction:
Cauliflower has been found as a great alternative to rice, and is widely recommended to people suffering from Diabetes. Cauliflower, when shredded, has a texture comparable to rice. It's almost tasteless, and yields only 5g of carbohydrates per cup, and half of it is Fiber. Suffice to say, it's a great dish for people who are on a diet, (me!) who are trying to lose weight, and to those who are willing to shift to a healthier eating habit without having to forego "rice".
Please be reminded that it does not taste like rice--its texture is just like rice. It still has a raw, green taste, but it will evaporate eventually when cooked properly. I'm a rice monster but I really enjoy this: I eat it with flavorful viands. In fact, I can even consume 3 cups of Cauliflower rice in one sitting minus the guilt and calories. How cool is that?
So how do you make Cauliflower rice? It's very, very easy. I'll show you how.
You will need:
3 Cauliflower heads (shredded, washed, and completely dry)
- It is important for the Cauliflower to be dry before cooking so as to keep it from turning soggy.
Grater or Food Processor (for shredding the Cauliflower)
*Serving is good for 1-2 people
1. Cut the stems, throw them away, and wash the Cauliflower heads throughly.
2. Grate or process the Cauliflower heads. Make sure the Cauliflower bits are very small, and almost rice- like. Let it dry for at least 30 mins. Cauliflower takes time to dry because it absorbs water.
3. In a microwaveable or ceramic bowl, pour the shredded Cauliflower and nuke it in the Microwave for 5 minutes, and on high heat. Cooking time depends on the power of your Microwave oven.
4. After 5 minutes, take out the bowl and fluff your Cauliflower Rice with a fork. If it's soft already, then it's ready to eat. If it's still stiff, cook for 2 more minutes. Do not overcook your Cauliflower Rice because it will turn soggy.
And here it is. The Cauliflower bits will eventually shrink when cooked. If you want more rice, then use around 4-5 cauliflower heads.
It may not seem like it, but Cauliflower Rice is so filling! You can even fry it and add a dash of Turmeric for Java Cauliflower Rice, or saute it in a pan with garlic cloves for Garlic Cauliflower Rice. You can do so many things with it!
Hope you enjoyed this Sumptuous Sundays post! Let me know how you like this recipe. :)
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