The Miracle Rice or “Shirataki” Rice is a ultra low carbohydrate rice substitute made from a mix of Konjac Yam pasta and the Cauliflower Rice. The final result is a much softer and bulkier consistency than the cauliflower rice per se. We can say this mixture complement each other, making this substitute very close to a regular rice, perfect for any ketogenic low carb freak.
Known as “miracle noodles”, Shirataki (which means “White Waterfall”, in japanese) is a type of pasta composed almost entirely of water (97%) and glucomannan, a food fiber which the body doesn’t absorb. Almost has no calories, no flavor and is appreciated for its “pasta” texture. Because of this, Shirataki became a fever in those between who wish to keep fit, lose weight or just seeking a healthier low carbohydrate diet.
Shirataki can come in many different shapes and sizes. The most common is in pasta format, the same we will use here in this recipe, but you can find in several other shapes.
- 7.0 oz (200g) Shirataki Pasta – drained (Miracle Noodle Shirataki)
- 7.0 oz (200g) Cauliflower chopped;
- 2 Tbsp Butter;
- Coarse salt, garlic and Chilli to taste
- Spices, herbs, and/or any seasoning of your choice (see variation ideas below)
STEP 01 – As the Shirataki is composed of 97% water, it is essential to dry it the maximum possible before starting the recipe. This is because if it is not properly drained and dry, this remaining water may come off during preparation, overcooking the cauliflower when it is added, directly affecting its consistency with a swollen appearance. For this step it is recommended to sauté the noodles in a non-stick pan (do not add oil or butter yet), until it does not release any water. Despite the Shirataki is difficult to burn because its high concentration of water, it is advisable to use low-to-medium heat for 5-to-10 minutes until the water is completely dry in the bottom of the pan.
STEP 02 – After dryed, it is time to cut the pasta into desired size for the rice. I always try to make the cut in sizes that are similar to the plain white rice, so this makes the final result as natural as possible. For this step we do not recommend the use of a food processor, because the noodles would become a water soup. A very sharp knife, or even a ceramic knife, can make that work wonderfully… you just need some patience.
STEP 03 – Once properly cut in the correct size, it’s time to reserve the “Shirataki Rice”, let it drain a little bit more (you’ll be surprised at the amount of water that still cork in it). Approximately 10 to 15 minutes are enough to drain so we can use it in the next step.
STEP 04 – Now is the time to prepare the cauliflower to add to Shirataki rice. The process is basically the same done before, just need to cut the cauliflower in size similar of a common white rice grain, using a very sharp knife for this step, or use a ceramic knife to a even better result.
STEP 05 – For a better result, look just cut the external parts of the cauliflower, leaving the stalks out. This makes the end result much more softer because the stems tend to be harder, and cook more slowly, and it eventually can make the final recipe not very uniform cooked.
STEP 06 – With the Shirataki and the cauliflower ready and drained, we went back the Shirataki to the pan to sauté it with butter, garlic and salt. For this process we can let it cook for a few minutes (3 to 5 minutes) so that the butter with seasonings to penetrate in the shirataki and give it a better flavor.
STEP 07 – After cooked for some minutes, it is time to add the cauliflower (and a little more butter). The correct point is to let the mixture ‘fry’ until it begins to become golden and slightly crisp (3 to 5 minutes is enough). Adding the cauliflower with only the pan very hot, does not allow it cook too much, making the final texture with a nice crispness.
STEP 08 – You can add the condiments you want now. Of couse I will put some CHILLI on it to make this recipe even more special.
STEP 09 – After reaching the desired consistency and color, immediately remove the rice from the pan so that the cauliflower does not cook more in the own heat. Serve as desired.
Also great used as “rice” in soups and stews and as side dish in place of rice or curry. Great served with chicken, seafood, and a side salad. Be creative!
- Curried Cauliflower Rice: Add 1 tablespoon turmeric or curry powder.
- Herbed Rice: Add 1/4 cup of fresh basil, parsley, cilantro, green onion, and/or other herbs of your choice.
- Chinese Fried Rice: After frying the cauliflower rice, push the cauliflower to one side of the pan. Pour in one (1) beaten egg into the empty part of the pan and lightly scramble the egg. Then mix the scrambled egg and cauliflower “rice” together. If desired, add a little soy sauce to the mixture.
- Rice Salad: After frying and cooling, mix in some chopped cucumbers and tomatoes. Season lightly with some oil and vinegar.
- Spanish Rice: After cooking the cauliflower, add an 8-ounce can of chopped tomatoes and a little hot sauce (to taste). Can also add some sautéed diced green pepper and garlic.
- Vegetable Rice: Add your favorite diced vegetable; sauté with the onions.
- Lemon Rice: Add some lemon zest and lemon juice.