Ingredients
Scale
- 4 cups rice
- 4 cups riced cauliflower
- 3 Tbsp. coconut oil
- 5 cups water
Instructions
- Put the riced cauliflower in a mesh strainer. Run under the water to thoroughly rinse it, and remove any off-putting smells that can come from packaged cauliflower.
- Choose Sauté setting on the Instant Pot.
- Add coconut oil. Heat until melted.
- Add the riced cauliflower, and cook and stir until the cauliflower softens and picks up more of the coconut oil flavor and smell.
- Add the rice and water, stir until combined. Note: you may want to rinse the rice as well, it's optional, but it does improve the texture of the finished rice.
- Turn off Sauté, lock the lid, choose Manual setting/high pressure for 10 minutes.
- After it’s done, release the pressure (either quick release or regular).
- Stir the rice and serve.
Equipment
Buy Now → Notes
A bag of riced cauliflower from a typical grocery store has about 4 cups of raw cauliflower in it.
If you want to decrease the amounts, it will be:
3 cups rice, 3 cups cauliflower, 2-3 Tbsp. oil, 4 cups water.
Or: 2 cups rice, 2 cups riced cauliflower, 2 tablespoons oil, 3 cups water.
Nutrition
- Serving Size: 1 cup
- Calories: 131
- Sugar: 0.8 g
- Sodium: 17 mg
- Fat: 4.7 g
- Carbohydrates: 19.8 g
- Fiber: 0.8 g
- Protein: 2.3 g
- Cholesterol: 0 mg