Ingredients
1/8 c chia seeds
1/2 c hemp hearts
1 tbsp Vital Proteins Gelatin
1 c boiling water
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This rice is recommended for fried rice application only! It can be used in bibimbap, but only with a medium-hard egg fried egg.
I’ve been hesitant to release this recipe because I’m not positive this is the very best substitute for rice, but when I thought about how happy people are with cauliflower rice, which, in my not-so-humble opinion only looks like rice, I felt like this could make some people happy too and had to share.
I will tell you– it is not a perfect glass noodle or dangmyun (당면: sweet potato starch noodle) sub like keto glass noodles, but it has made me and Tohte (and now many others on Instagram) very happy in certain applications. To be quite honest, I haven’t missed rice very much since starting my keto journey, but once in a while I do miss certain dishes that just cannot be made without rice. Dishes such as kimchi bokkeumbap (김치볶음밥: kimchi fried rice) and bibimbap… after all, bap is the Korean word for rice.
Keto multigrain rice is not soft and fluffy like white rice, but more like the multigrain purple rice, which is more texturally complex. Some bits of my keto multigrain rice have a bit of a “husk” or shell like brown rice and is also a bit sticky and slippery. The taste is mild– earthy and grainy.
Let’s begin! Gather all of the ingredients, place the oven rack on the third shelf from the top and set your broiler to 500°F.
In a large mixing bowl, add the Vital Proteins Gelatin and boiling water, whisk to dissolve. Allow to bloom for five minutes.
Add the hemp hearts and chia seeds. Whisk until chia seeds are evenly distributed throughout the mixture. Let the mixture sit for 30min-overnight. This should thicken and become viscous.
Spread and flatten this mixture on a silicone baking mat on a cookie sheet to about 0.5cm.
Place on the third rack under the broiler for five minutes.
Remove and “fluff” the “rice”– mix it up a bit and flatten again.
Place under the broiler for another five minutes. If you love nureungji (누릉지: scorched rice), leave it for an extra minute or two– the nureungji is nutty and on point.
It’s now ready to be used in rice dishes! This should yield about one cup of rice, but I believe because of its satiating macronutrient profile, I always eat much less than I would have actual rice.
Ideas on how to use them: So far I have used keto multigrain rice in kimchi fried rice, bibimbap and sushi rolls. It worked really well for kimchi fried rice and bibimbap. Tohte and I both agreed that it was decent for sushi rolls, but we preferred to eat our sushi as hand rolls sans rice substitute. I have yet to try, but I’m quite certain this combination would work perfectly for all different rice porridge recipes (juk, jok, congee, chao, etc.).