Cauliflower Rice Experiments, part 2

I have been experimenting in the kitchen and have finally gotten a chance to try out some variations on the cauliflower rice recipe. I don’t have it perfected yet but I’m much happier with the results this time. One big change I made was to measure everything out so I can replicate the results better.

This time I made rice on the stovetop, in the microwave, and in the oven.

The stovetop rice was actually my favorite last time but it browned a lot and was the least sushi looking rice. I suppose it’s just me trying to recreate the sushi look as much as possible, but why not? I wanted to prevent browning so this time I used a nonstick pan and kept it at medium low the entire time I cooked it.

Recipe:
1.5 Cups cauliflower rice, with moisture squeezed out with paper towels
1 Teaspoon lite-salt
1 Tablespoon coconut oil
1 Teaspoon cream cheese

Directions
I heated the pan on medium low and added 1 tablespoon of coconut oil. When a piece of cauliflower dropped into the pan sizzled I added the remaining cauliflower rice. I would stir it occasionally but for the most part left it alone.

I actually didn’t get a super accurate time on this one. I was supposed to reset my timer every five minutes but forgot after pulling my oven batch out. I know that it was at least 15 minutes and probably between 15-20 min.

This one came out the most rice looking. It did not have browned spots at all. Texture wise it was on the drier side, but still had a lot of that vegetable crunch. I think with some tweaking I could make this approximate the drier long grain rices like basmati or jasmine. The amount of cream cheese was by far the best. Had almost no discernible cream cheese flavor and still stuck together really well.

Next the microwave rice.

Recipe:
1.5 Cups cauliflower rice, with moisture squeezed out with paper towels
½ Teaspoon lite-salt
1 Tablespoon cream cheese

Directions
I did not use any coconut oil unlike the other recipes. I microwaved it on high for five minutes then stirred in the cream cheese. By far the easiest method.

Again the microwave rice was my least favorite. It actually came out kind of weird in that it looked like it was shrunken in volume compared to my other rices. I think maybe 5 minutes was way too long to cook it?

It was slightly browned and had an almost cracked appearance when I took it out. I should have tasted it then but I wanted to add the cream cheese while it was still warm. It was way too much cream cheese and totally overpowered the cauliflower rice. This batch was messed up and I’ll have to do it again to figure out the flavor and texture.

I think I will try this again, but cook it less and only add a teaspoon of cream cheese.

Last but not least I made a batch in the oven. This time I tried to use a deeper baking dish rather than laying it all out on a cookie sheet in order to avoid the little burnt pieces I got last time.

Recipe:
1.5 Cups cauliflower rice, with moisture squeezed out with paper towels
1 Tbsp Coconut oil, added melted
Sprinkle (1/4th teaspoon?) lite-salt
½ Tablespoon cream cheese

I set the oven for 475 degrees and put my baking dish on the center rack. After ten minutes I took out the dish and used a fork to mix it up.

It was a toss up whether this one had the best flavor or the stovetop. The oven rice was a little softer and did not have any of that vegetable crunch. It also had a good amount of moisture that it was almost spot on to the moistness of a short grain rice. Not much cauliflower flavor. Amount of cream cheese was good, I did not taste it much and it stuck together well. I still felt like I could use less of it.

In conclusion, once again the microwave was my least favorite method but it was a toss up between the stove top and the oven. I think that I will try to develop them in different directions. Maybe the stove top will be my go to for dishes that traditionally go with longer grain drier and less sticky rice. The oven might be better for short grain, stickier rice dishes.