Not all rice is created equally…
I didn’t partake in cauliflower rice for a long time. It was one of those things, that to me, didn’t even come close to the real thing, so why bother. I love roasted cauliflower and cauliflower mash so why go through the hassle of grating it… because you know it always makes a mess. Welp… I digress.
I was really missing sushi a few months ago, and Chosen foods had sent me chia seeds. Well, since I’ve done really well with introducing seeds back in to my diet, I ventured to make cauliflower rice, and add chia seeds to bind it. It worked, and it was delicious! The recipe is in my eBook.
Sticky, AIP, SUSHI RICE
What about my AIP folks…. the people who can’t eat chia seeds… or those who can’t find them. I wanted to try another version. Beef gelatin of course was my binder of choice. Not only would it add protein to the rice, but gut healing properties! Whoot Whoot.
I used coconut milk in the recipe and it works really well. I’ve also used homemade cashew milk (not AIP), and I think it works even better to be honest.
The apple cider vinegar gives it the sushi rice flavor, and the milk is there to cook the gelatin and then as your rice cools it will begin to get sticky. Don’t worry, it’s not gummy! The ratio is just enough cauliflower and milk to gelatin that you get the hold with out the chew.
So get your nori ready! Sushi is back on the menu!
- 1 large head cauliflower, about 5 cups riced (grated)
- 3 tbsp coconut oil or other fat (sesame oil works really well!)
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 2/3 cup full fat coconut milk
- 2 heaping teaspoons Great Lakes Beef Gelatin, red can
- First shred your cauliflower. I like to use the grater attachment of my food processor, but you can also use a cheese grater.
- In a large pot heat oil on high heat.
- Add in the riced cauliflower and saute for two minutes, stirring constantly.
- Add in the salt, apple cider vinegar and sprinkle in the gelatin.
- Stir well.
- Add in the milk and stir it continuously as it comes to a boil.
- Continue to stir until most of the liquid is evaporated.
- As you stir it, if the liquid still pools at the bottom, keep cooking.
- It's done when you can see the bottom of the pan when you make a hole in the rice with a spoon.
- Then flatten the rice to the bottom of the pot and set to cool under a fan or by a window. I suggest you let it chill in the fridge for a while, the cooler it gets the stickier it will be.