Keto Sticky Coconut RIice
Servings: 2
If you hate cauliflower rice, try my method. You'll be pleasantly surprised!
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Ingredients
- 250 g cauliflower rice - 2 Tesco frozen cauliflower rice bags
- 20 g butter
- 100 g coconut milk - ½ can Kingfisher coconut milk (UK) - see Notes below
- ¾ tsp fine Himalayan salt (U.S. option HERE)
- 2 tsp beef gelatine powder (U.S. option HERE)
- ¼ tsp xanthan gum (U.S. option HERE)
Instructions
- heat butter in a 24cm (9.5") frying/sauté pan over medium-high heat.20 g butter
- tip in frozen cauliflower rice, add salt, and sauté for 5 minutes while stirring often.250 g cauliflower rice, ¾ tsp fine Himalayan salt
- when the rice starts to sizzle and feel soft as you stir it, sprinkle gelatine over it and stir immediately (otherwise it will clump), then add the gum and again stir immediately.2 tsp beef gelatine powder, ¼ tsp xanthan gum
- add coconut milk and stir.100 g coconut milk
- lower the heat and cook, while you keep stirring, for a few more minutes - until liquid has reduced and rice looks glutinous and sticky.
Notes
If your frozen cauliflower rice is clumpy, hit the bag with your fist a few times to loosen the ‘grains’, before using.
For a more fluid, risotto-like texture, use 200g coconut milk (1/2 Kingfisher can).
For a plainer, even more sticky rice suitable for sushi, omit the coconut milk.
You can swap the coconut cream for whipping cream (half and half), but the result will differ. Double cream (heavy cream) is not advised.
For a more fluid, risotto-like texture, use 200g coconut milk (1/2 Kingfisher can).
For a plainer, even more sticky rice suitable for sushi, omit the coconut milk.
You can swap the coconut cream for whipping cream (half and half), but the result will differ. Double cream (heavy cream) is not advised.
Nutrition
Serving: 1 | Calories: 209kcal | Carbohydrates: 3g | Protein: 3g | Fat: 19g
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