When I was a kid, my mom used to make me milk rice for dinner pretty often, because I loved it. Sprinkled with cacao, poured with melted butter. My mouth is watering only by the imagination. Almost can speak about luck, that during my childhood was no low carb. But during my childhood also wasn’t so many industrially processed food. We didn’t go to fast foods twice a week. We didn’t spend our weekend in front of a tv or computer we were running outside. That just by the way, we can not give all the fault to carbs.
But as milk rice, as I know it is over for me now, I thought why not to try it with cauliflower. I mean everyone puts it everywhere, where they used to put rice before low carb. And cauliflower if its cooked long enough uses this typical “cauliflowery” taste. So that was all the information I needed, and I tried it. And it really turned great. I can truly say, I almost couldn’t taste a difference to the original. Even if you don’t like cauliflower, like not a little bit, give it a try in this milk rice recipe. I think you will be positively surprised.
Some extra tips! If you are lactose intolerant, you can substitute whole milk with coconut milk. Be patient with cooking your cauliflower milk rice. It can take around 25 minutes until it softens entirely. Otherwise, it won’t taste well, and cauliflower can cause bloating. Also, the typical cauliflower smell needs a little bit to be cooked out.
Cauliflower milk rice will do great when you have a sweet tooth, or for breakfast (which you can perfectly prepare evening before), and I assure you, your kids will love it. My does and believe me they don’t put regular cauliflower in the mouth. So if there is a chance to get some vegetables in our kids, let’s try it! 🙂
- 1 cauliflower
- 500 ml / 17 fl oz whole milk (coconut)
- 4 tbsp butter
- Cinnamon, ground orange peel, cardamom
- Low carb sweetener (optional)
- Cut the cauliflower in florets and blend those until tiny like couscous.
- Put the cauliflower rice in a pot, add a 1/3 of milk and cook over low heat continually stirring, until the liquid is fully absorbed.
- Continue adding milk stirring continuously, until the liquid is absorbed and the cauliflower rice is al dente, about 20 to 25 minutes.
- Melt the butter in a skillet or in a microwave.
- Serve cauliflower milk rice with melted butter and spices on the top.
- Decorate with your favorite nuts.