Cauliflower Rice Base
This isn't rice, but when seasoned properly (especially the soy sauce) it becomes a very good rice-like bed for dishes like Loco Moco and Gumbo. Give it a try!
Ingredients
- 3 cups riced cauliflower (store bought is easiest, or you can grate 1 medium head)
- 1 cup konjac rice (about 20–30% of total volume), providing structure
- 2 tablespoons fat (butter or neutral oil)
- Salt, to taste
- ~3 tbs stock or water (as needed for light hydration; use chicken, seafood, or vegetable depending on the dish)
- ~3 teaspoons soy sauce or Worcestershire sauce
Method
- Place riced cauliflower in a wide pan over medium heat with no oil. Cook, stirring frequently, until moisture has evaporated and the cauliflower smells less vegetal.
- Rinse konjac thoroughly under cold water, then dry in a separate pan over medium heat until excess moisture is gone and it begins to squeak slightly.
- Add fat to the pan with the cauliflower, then add the konjac and mix to combine.
- Add salt and 1–3 tablespoons of stock or water as needed. If using, add soy sauce here. Stir to distribute without making the mixture wet.
- Finish: cook briefly until everything is integrated, tender, and lightly separated. Avoid overcooking.
Storage
Store in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm in a skillet over medium heat rather than the microwave when possible. This helps drive off excess moisture and restores texture. If using a microwave, reheat uncovered or loosely covered and stir midway.
If the mixture becomes watery after storage, return it to a hot pan and cook briefly to evaporate moisture.
Freezing is not recommended, as the cauliflower will release excess water on thawing and lose its structure.