Best substitute for boiled Rice?

[CMsDarlin]

Hey everyone,

I am looking for something to substitute for boiled white rice. I use to eat it all the time with butter.. reason I got the extra lbs most likely. Does anyone know of a good substitute so I can fool myself into thinking I am still eating it?

Thanks
CMsDarlin

SW 140
CW 128
GW 115 (What I weighed when hubby and I got married 7 years ago!)

[book]

haven't tried it, but have read that if you shred cauliflower, then just simmer a bit, you get similar texture, of course will still have cauliflower flavor. I like cauliflower myself....

book

[CMsDarlin]

Thanks for that... I will have to try it. So I shred it first then let it simmer? I already tried the Cauliflower "Potato" Salad recipe on www.atkins.com It was pretty good, but I think I added too much green pepper. LOL. Atkins is teaching me how to eat and how to cook.

[JoanOH]

I make the "faux rice" cauliflower. Be aware - it is NOT going to taste like rice, but it does have a similar texture. If you expect rice, you're going to be disappointed. If you can just look forward to a nice new vegetable dish, you'll like it!

I use about 1/4 head of cauliflower for 2 servings. I cut off as much of the white "stemmy" part as I can -- it's the flowerettes you want, not the stems. I par-boil the flowerettes - just boil it gently for maybe 2 minutes. Drain, and then run it under cold water to stop further cooking. Then I rub the flowerettes through a cheese grater - the larger set of holes. This will produce little rice-like pieces.

From there, I usually add mine to stir-fry for a fried rice type dish (excellent!). The "faux rice" will absorb any liquids I have in the fry pan - oil, chicken brother, whatever.

I've not made it as plain white "faux" rice, but I'm guessing you could just put a tablespoon of water, a little salt and pepper, and a tablespoon or two of butter in a frypan, toss in the "rice" and cook until it's as tender as you want - probably not more than 3 minutes. You want it to still have a bit of crunch, not get mushy like cauliflower can do.

Hope this helps,
Joan J