So rice is the last starchy carb I have to talk about this week. We've already discussed oatmeal, pasta, cereal and bread. Check those out if you haven't already.
Rice. Again, some post-ops eat it. Some don't. I don't. The reason started out with piety (I wanted to be a good new post-op so I avoided all starchy carbs for a long time) and now it's just second nature to skip the rice. Once you've developed a habit like that you should give some thought as to whether you want to reverse it. I didn't want to so I don't generally eat rice.
And even though my dishes are good without the rice, there are some things I want served over top of something. In those instances (like the beautiful and easy chicken curry pictured above), I turn to cauliflower rice.
Now when I tell other post-ops about cauliflower rice I get a million and two reasons why they cannot prepare it. Among them:
Hogwash! First, cauliflower, when cooked properly is a veggie that works for many post-ops (barring the new, new new newbies). For the sake of argument, I tested the prep time for the method I outline below against a boil in bag of brown rice. My cauliflower rice took the exact same amount of time. And as you'll see from the method I describe, you can make it using minimal prep.
So here we go. Basically it's a ridiculously easy three step method.
Step One: The Florets
Step Two: The Big Boil
Step Three: The Mash
From there I usually return them to the collander one more time to make sure I've drained all the excess water (soggy cauliflower rice is not fun) and then transfer to a bowl, like so:
So...now that you know how to make cauliflower rice, next week I'll show you how to make an insanely popular Indian dish to serve over it. And the week after that I'll show you how to make a Southern favorite. And on and on...
Play with your food!