So as I’ve been mentioning I want to do some experiments with making sushi rice. I have already made two batches, one in the microwave and one on the stovetop. The stovetop method had a subtle nutty flavor, while the microwave just screamed cauliflower. I’m not sure if that’s because I forgot to drain the water from that batch or just the difference in the cooking method.
Today I decided to make two batches, one in the oven and one on the stovetop. I think a dry heat is best for flavor.
Here I am starting to grate the florets and squeeze out the excess moisture. Once I find the best method I’ll go over this in more detail, but basically to start off any cauliflower rice recipe you chop or rip the cauliflower into florets and grate the tops with a cheese grater. It is a bit crumbly and messy but I do think that this gives a great rice like texture. I used one medium sized cauliflower which gives about four portions of rice.
Here I am with batch number 1, the frying pan experiment. I added one tablespoon of coconut oil to the fan and started to stir fry it over medium high heat. Very quickly I realized that the cauliflower was quickly browning and turned down the heat.
Batch number two, the oven edition. For this I started by adding one tablespoon of coconut oil to the rice. In order to get it to coat I put it in the microwave for thirty seconds in order to melt.
Next I tried to put this in an even layer on a baking sheet and set this in the oven at 425 degrees fahrenheit.
The stovetop once again had a good flavor with a subtle nuttiness. I think that next time for aesthetic purposes I would try using a nonstick pan and very low heat. I might be able to achieve similar flavor while maintaining a more rice like color.
As is I think that this rice would be great for brown rice or something like a jambalaya. It is also a fairly quick method.
I think that I left this one in the oven too long as there were quite a few pieces that simply turned to charcoal. The flavor was similar to the stovetop method but without the hint of nuttiness. It also took a lot longer than the stovetop method.
Other than mounding better and not cooking as long I’m not sure what I could do to prevent the little burnt pieces. Perhaps a casserole dish instead of a pan?
In conclusion I liked the stovetop method a lot better than the oven. Now that I’ve gotten started I think that I will continue doing these experiments to achieve the best results. Next time I am planning to make a stovetop batch in a nonstick pan at a much lower heat. I will also revisit making it in the microwave.
In addition to making the rice I’m also experimenting with additions. The cauliflower rice I’ve made so far is light, fluffy, and doesn’t stick together particularly well. I’ve read about adding some cream cheese in order to make it a little stickier. Here are some of my results.
Because I lost some of the oven cauliflower to burning it wasn’t quite the right amounts of cauliflower to get a good ratio. From left to right I added more and more cream cheese.
By far the best batch was the one with the least overall amount of cream cheese. It added a little bit of sourness but was not overwhelming in richness. The rice clumped well enough but was not particularly sticky.
As more and more cream cheese was added the flavor and richness became overpowering and the bite of my last sample was like eating a block of cream cheese with mix ins. Not very good.
I will have to revisit this in my next post, with more precise measurements. Until next time!