Homemade Shirataki Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 g konjak flour (lucomannan)
- 1 liter water
- 0.5 teaspoon ½ calcium hydroxide, e.g., Mrs. Wages Pickling Lime, food grade slaked lime, Ca (OH) 2
Print Recipe
Pin Recipe Instructions
- Pour 1 liter of cold water into a saucepan, add about 1/2 teaspoon of calcium hydroxide and stir until the lime has completely dissolved in the water. Then add about 10 g of konjac flour to the lime water while stirring.
- Now bring everything to a boil, stirring constantly. Softer flakes form leisurely, like small cauliflower florets. Let simmer for a total of about 5 minutes. The flakes are clearly separated from the water. Now take it off the stove. These florets are also easily suitable for consumption.
- Scoop the flakes out of the cooking water with a ladle and place in another container. Let it cool down a little so that you don`t burn your fingers if you continue to work. In the meantime, bring the water to the boil again.
- Now, spoon by spoon, press the flakes back into the boiling water using a potato or spaetzle press. The Shirataki, roughly the size of a grain of rice, arise. Stir every now and then so that the rice pieces don`t clump together, which they like to do. Let simmer for another 5 - 10 minutes.
- Now pour the Shirataki rice together with the cooking water into a sealable bowl and, when it has cooled down enough, place it in the refrigerator to store.
- Then drain again to use, rinse normally, briefly boil in fresh water so that the odor is safely removed, drain and add to the selected dish.
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