Cauliflower rice

[Nicola1a]

Hi all

I was wondering if anyone has tips about making and cooking this, I’m usually not a bad cook (honest ) bit every time I do this it either ends up too soggy or too hard!

Does anyone freeze the ‘rice’? I’ve bought frozen so far but prefer to do my own so I can make in big batches and portion up for when I need it.

Thank you

 

[AndBreathe]

Hi all

I was wondering if anyone has tips about making and cooking this, I’m usually not a bad cook (honest ) bit every time I do this it either ends up too soggy or too hard!

Does anyone freeze the ‘rice’? I’ve bought frozen so far but prefer to do my own so I can make in big batches and portion up for when I need it.

Thank you

Nicola, I've seen various ways suggested for cauli rice, but my favourite is to "rice" is in the food processor, the to give it a fast cook in the wok, keeping it moving all the time. The wok can be a dry fry, if you feel worried about fats. If you are fine with fats, then whichever fat you prefer, and add whatever spices you might like.

It works for me

 

[Nicola1a]

Nicola, I've seen various ways suggested for cauli rice, but my favourite is to "rice" is in the food processor, the to give it a fast cook in the wok, keeping it moving all the time. The wok can be a dry fry, if you feel worried about fats. If you are fine with fats, then whichever fat you prefer, and add whatever spices you might like.

It works for me

Thank you, i will give that a go!

I want to do a flavoured “rice” to go with lamb so that way sounds just right.

Thanks again

 

[AndBreathe]

Thank you, i will give that a go!

I want to do a flavoured “rice” to go with lamb so that way sounds just right.

Thanks again

Just add whateverspices you would to rice. It works remarkably well

We do Pretendy Paella, Perfectly Passable Pilau, Ridiculously Realistic Risotto, and Kiddy-on Kedgeree. (Risotto is trickiest, but I'm impressed by my alliteration)