Yeah, that’s a thing. Spiralized Rice. Veggie Bites. Super tiny pieces of spiralized noodles. However you spin it, it’s awesome. Spiralized rice is essentially the quintessential substitute for otherwise high-carb rice. (Nothing against rice here, but some of us prefer our veggies! Extra nutrition, lower cals, higher volume foods…what’s not to like?)
If you’re not already excited about making spiralized rice, just think about the possibilities. Put your spiralized rice to the test – I challenge you – try substituting your favourite rice dishes with #RiceNotRice.
Spiralize your veggie with 3mm blade (On a hand crank spiralizer, this is the smallest blade. On a hand-held spiralizer, this is the smaller blade of the two)
Place raw spiralized noodles in the food processor.
- TIP: Don’t over-stuff the food processor! Use your judgment based on the size of your food processor, it should be max half full. If necessary, separate the spiralized noodles into two portions and do one at a time.
Pulse food processor 4-5 times until you have #RiceNotRice!
- Pulsing the noodles essentially cuts them up really fast (much faster than you could dice them).
- It is recommended to pulse and not use regular “on” function as it is easy to over-process the noodles and create more of a mush than rice!
- Either cook accordingly or eat your rice raw (depending on the veggie)
Vegetables not recommended or ideal for RiceNotRice:
- Anything with a high water content – persimmons, dragonfruit, zucchini, cucumber, onion, and juicey pears or apples.
Tip to Save time making Spiralized Rice:
- Make spiralized rice in a mass batch for the week to save time! I personally don’t keep my food processor on the counter, so it’s a bit of a pain to pull it out and make rice – make it in advance at the same time as making a noodle dish!
Check out the assortment of fruits and vegetables you can spiralize – What Can I Spiralize!
Know someone who wants to learn how to spiralize? Share with them below!