Just to let you know CHRIS..ALL OF YOUR RECIPES ARE WORTH THE WAIT...ALL OF THEM. YOU'RE A FOOD MAD SCIENTIST!! THANKS FOR ALL OF YOUR TIME AND HARD WORK FOR THE CARNIVORE COMUNITY. WE LOVE YOU AND ASH
I love that you think so far outside the box that typical keto recipes fall into. And being a professional chef/baker I feel like I can trust your recipes more than most. Thank you
Made this carnivore rice yesterday. Delicious! Doing second batch today. Using carton liquid eggs makes it less time consuming. Thank you for this recipe.
I will never again roll my eyes and judge vegans for making fake meat dishes. Now I understand. And I'm DEFINITELY making a batch of this tomorrow. Fantastic recipe. I already know it'll taste perfect.
The difference between vegans making fake meat and this is vegans don't have a meat addiction where many of us carnivores have struggles with carb addiction. I will be trying this for sure! I do have to be careful though since these faux foods sometimes trigger me to eat the real thing.
Yeah but they say eating animal products are disgusting yet they have found ways to make a weird mash taste like blood. We don’t deny that we love these carbs or are trying to force people to eat how we eat. I want them to eat there weir mash so all the steak is for me.
If you have a sous vide water circulator you can cook the egg whites in a freezer bag at 172 degrees for 1 hour or until set. Allow to cool completely in bag before removing and ricing in food processor or with a potato ricer and then proceed with the rest of the recipe
Congrats to you for bringing us NEW and more CREATIVE techniques and not the same old stuff. I'm enjoying your videos very much and wish you great success.
I am so thankful that you’re sharing your techniques with us! You are a breath of fresh air, keeping the ingredients CLEAN and teaching us well. THANK YOU! ❤
I don’t know if you are crazy or a mad genius. Who would have thought egg whites could be rice. This turned out awesome. I did notice a very very slight egg taste, but I was looking for it, once it’s incorporated into what ever dish you plan on serving it with, it will be the perfect rice substitute. I steamed it in my instapot. I put 2 cups of water in the insert along with a rack, I put the eggs in a glass bowl on the rack (I sprayed the glass with avocado spray really well and cut out a parchment circle for the bottoms, my eggs came right out, there was some residue on the sides, but easy to clean) and covered with foil. Cooked on Manuel 9 minutes with a 6 minute natural release. I put them through a ricer, but I want to try the processor next time to compare results. My egg whites seemed a little more wet then yours, but they cooked just fine and the results were great. They cooked for 40 minutes and seemed to get brown faster then in the video, so my batch had brown flakes in it, but you can’t really tell and they have no flavor. I can’t believe how awesome this turned out. It seems like a lot of work, but it’s really not, especially if you are doing other things in the kitchen, most of the time is spent waiting. I am making fried rice tomorrow and can’t wait for the results. I can see this being used in so so many different ways. I will be making this many times over. Thanks so much for sharing such a great recipe. I can’t wait to see what you create next.
I’m so glad you enjoyed it and thank you for the info on how you did it! Sounds like you for a great job! I’m glad to hear you say it’s not as much as it would seem. I don’t think some folks realize it’s easy to do other things while this is cooking and it’s not really that bad, so thank you for that perspective. Sounds like you nailed it! 😊
Thank you so much! Yes this one is a blast! It’s a lot of work and not an everyday recipe for many, but it opens up SO many new possibilities! Thank you so much for your support. I hope you enjoy this one. 😊
You are a genuine! Just found your channel and I am amazed at your recipes. I’m waiting on Amazon to deliver my supplies to try and recreate a few of your recipes. Thank you 🙏🏻
This is a fantastic recipe. I can't wait to try this. I haven't had real rice in 6 years. Cauliflower rice is great, but I need something new and this fits the bill. You have some butt kicking recipes on your channel and I am slowly going thru them all. Thank you again for everything you are creating for this community.
Haha yes. It’s not an everyday item for sure, but it’s nice to have the option on occasion and worth the effort for the occasional dish that needs rice to be complete. 😊
Thank you so much for your kind words. You’re very welcome. I know how much they mean to us for special meals or fun things and I’m happy I can share them with others. 😊
No way!? 😱 Well, I saw you do it with my own 2 eyes, so I know it works! That must have taken you so long to develop just the perfect recipe, & I’m glad you did it, because this girl here is much too lazy for that. 😂 You definitely win the Recipe of the Day contest! 👍🏻
I completely disregarded this recipe as too much hard work, and didn't try it until today while I'm on holiday. Oh my goodness, this is the real deal and it works exactly like real rice! And it really isn't too much hard work considering the result. This is a game changer for me, and I can't wait to use it with keto versions of Thai and Chinese dishes. I veered a little away from your instructions a little though, since I don't have a steamer. I blended the egg whites with the gelatine first, then scrambled them to release as much moisture as possible, like you did with your brioche buns. I then put them in the freezer to get them semi-frozen before pulsing. After that I followed your instructions of drying the egg white in the oven exactly. I'm just about to go out to get ingredients to make Thai Pad Krapao, and I couldn't be more excited. I also have an experimental batch in my food dryer, so I'll let you know how that turns out tomorrow. Thanks so much Chris!
Sounds like you did great! Awesome job. So glad you enjoy this recipe. I’m currently working on a keto curry with coconut rice. Hopefully that video will be coming in the near future. 😁👍🏼
New subscriber here from @IndigoNili!! I LOVE this recipe!! I’m from Louisiana and we eat rice with EVERYTHING!! Great to have this choice!! Thanks for the recipe!!❤
I’ve made a version of this before, but this will certainly take this to another level. I will definitely enjoy making what seems to be an excellent substitute for Rice. I’ve had just the egg white cooked & “riced” with seasoning added but that texture is what needs improvement. This just might work to give a slightly starchy mouth feel. We haven’t had real rice in years so it’s gonna be easy for us to love it! Thank you for this recipe! ❤
Thank you so much for watching! As someone who loves cuisines like Asian and Mexican food and misses dishes that require rice, this is a great recipe for me to have on occasion. I worked to make this as much like actual rice as possible and then where you go with that rice afterwards is seemingly limitless and can be easily catered to how strict or loose you want to be. It’s really nice. I hope you enjoy it. 😊
Ketogenic Woman referred you to us previously and I subbed. This is such a great idea, I didn’t miss rice until someone mentioned sushi! I do miss mashed potatoes, will never eat them again, I realize it is the butter and salt that makes them so good. Butter and salt on rice with various carnivore toppings, looking forward to more carnivore recipe’s. Thank you so much for sharing your great ideas and perfecting them.
Thank you so much!!! I’m so glad you’re here. And yes I’m the same with the certain things I miss. But… what if I told you I’m working on carnivore “mashed potatoes” and even if they’re not an exact copy of mashed potatoes that they’re really good and honestly pretty close? 😉 Recipe in development as we speak.
@@ChrisCookingNashville Oh my gosh, you just took my breath away and my tummy gurgled. Amazing to think of non toxic potatoes in my future, thank you for taking it to the next level.
Mashed potatoes have been my favorite food since childhood. That's the ONE thing I truly miss when eating Ketovore. Cauliflower mash isn't bad with enough butter and salt, but it takes so much cauliflower to even get a small amount and the carbs start adding up pretty quickly. But I used to literally eat big bowls of mashed potatoes by itself as a meal, LOL! So, just 1 serving of cauliflower mash feels like nothing.
Thx Chris..new sub..carnivore for 7 mos...feel better than i have in my whole life and im not stopping...keep going with your diet and recipes...thx much!
Used this recipe to make a keto chicken fried rice - the whole family enjoyed it! I’m looking forward to experimenting with the level of dehydration. Thank you again!
This looks great! I think I’m going to pop the rice in my dehydrator to dry. I will try making it this week and report back on the result. Thanks for your hard work!
Definitely let us know! Always looking to improve the recipe and a lot of folks have mentioned the dehydrator. As long as it doesn’t get too dry before you pull it out I’d imagine that would be a great technique!
My pleasure! Thanks for watching! It’s not an everyday dish, but from time to time to have the option when rice is essential in a dish it’s really nice to have it. 😊
That’s so fantastic! I’m so glad you’re here! You’ve got this and you’re going to do great! Hang in for the first 2-4 weeks if you ever find yourself struggling with anything and after that it will just get easier and easier and easier. And you’ll be so much healthier and feel so much better. There’s a whole community here to support you, myself included! Congrats and welcome! 😊
It takes some work for sure. But how I feel after eating rice isn’t something I want to experience so I’d rather go to the trouble if I want some. I definitely don’t expect to make it every day or even every week as it does take some effort.
I just found your channel and subscribed. I love how innovative you are! I'm not seeing these types of recipes anywhere else. I'm so glad you aren't just mimicking other creators. I do like that when you do use another creators ideas that you link them. I think your channel is going to be very successful. I have a bunch of Keto boards and I'm sharing all your content to Pinterest. Best of luck.
Thank you so much! Yes I really try to innovate and do stuff that isn’t already being done if possible. I really appreciate you sharing and supporting. That means the world! 😊😊😊 So glad you are here.
Very creative and impressive. Seems like a lot of work and time to invest, so I probably won’t be trying this, but I appreciate your innovation and patience!
I’ve seen someone else make egg white rice just putting it in a nonstick skillet on low and whisked it constantly. That was it. Looked pretty much the same as this. I think you could still easily stir in the gelatin at the end. One pan to wash. Would be good for stir fry.
Unfortunately that’s just making scrambled eggs and the texture and probably taste is going to be like scrambled eggs. The steps are all there for a reason.
Steamed whole eggs is one of those staples of home comfort food in Asian cooking. I never thought to use steamed eggs as rice! What an inventive recipe. Will try this!
Wow. I'm impressed with your skill and knowledge of processing things. Very labor intensive. Several questions if you don't mind: does it keep well and how long, freeze?; Do you think i could use my dehydrator at 165°F and keep it stirred?, And possibly we that have instant pressure cookers can use the steam setting and cook the first time there? Sorry so many questions and for taking so much time!
Thank you! Yes it’s not an “everyday” recipe but it’s fun for the occasion you want rice. I like to fridge it for 3-5 days in a sealed container. Or you can freeze in individual portions (flat in ziploc bags is great) and then thaw in the fridge for 24 hours before reheating. I reheat via microwave for 60-90 seconds but there are many methods you can experiment with. I think the dehydrator would be great, but I don’t know how long to tell you as I don’t own one. I’d say check every hour and lean on the shorter side rather than drying it too much on the long side and it being too hard to enjoy. Yes I think the pressure cooker would probably work well too. Haven’t tried mine but I imagine it would work well. It’s all getting chopped up anyway. No need to apologize! I’m happy to help and chat. It’s all about the community and if anyone improves my recipe I’d love to know what technique makes it better so we can all share.
@@ChrisCookingNashville thank you for responding and I just now saw a video with you on no carb life talking with Dave... towards the end of that video the two of you were talking and you mentioned something about a cake made out of bacon. That would be awesome if you create one let me know. Right now I am watching your video with Josh Klunker and you are discussing how your Faith influences your carnivore diet.
I think you’re watching videos of someone else. I haven’t done either of those you’re referring to. I’m also not quite sure what you’re talking about my face influencing carnivore or what’s disgusting. I don’t know who Josh Klunker is. I’m very confused.
I've been wanting a double boiler/steamer pot for some time. I'm going out to buy one today so I can try out this recipe. Thank you so much. BTW, I am your 875th subscriber now. Keep up the good work!
Cynthia that’s great! It’s such a useful tool for the occasional special carnivore meal! Please let me know how you like the recipe. Also thank you! That’s so exciting. It gives me a lot of joy to know so many folks are here joining me in this journey! 😊
Do you have a brand name for the beef gelatin powder? I’m not sure what product to use and I would have to go to the store and hunt for something I’m not sure about. Many thanks, in advance. (This does look interesting and makes me want to check out your other recipe videos. You explain the process very well!) I’m interested in this for the diabetics in the family!
Thanks so much for watching! I’m using NOW brand beef gelatin from Amazon but any basic gelatin should work. Yes this kind of stuff can literally reverse diabetes! Dr. Berry has such great information on this subject for the medical side! Thank you so much for being here. 😊
People are saying Maria Emmerich copied this recipe but she put this recipe (with a different technique) in her cookbook 6 years ago. Great minds think alike!
Haha indeed. I don’t think any of us as chefs are truly original. People have done similar things for hundreds of years. It’s just about the minor tweaks that make each recipe creator a little different. Ever since Escoffier published his book of culinary techniques I don’t think any chef has ever really been able to claim to create a new technique or recipe. It’s pretty much all documented. Haha
What an innovative technique! I remember doing some eggwhite a few years back, for additional protein. I Steamed them as well, but used a silicon "candy bar" mold, then steamed. I ended up putting them into the deep freeze and forgot about it for like a week! What I ended up doing is using my food processor (We have the same one!) and GRATING them with the large grater blade. It was crazy how it worked, and reminded me of rice as well. Nonetheless, I willl have to combine my technique with yours! Good stuff, and great find. Thank you for your hard work and experimentation for the use by us all.
This is AWESOME!!! Thanks so much Chris! You said you can make this in batches - how best to store it? Vacuum seal it? Freeze it? Glass jar in the fridge?
My pleasure! Yes to save it in batches I’d suggest you seal it tightly (no need to vacuum seal unless you’re doing it for a long time but that would kind of crush it I fear). I’d say refrigerate for 3-5 days in a sealed bag or container or freeze in a freezer bag for several months. Just thaw frozen rice in the fridge for a day or two. Rice from the fridge can do in the microwave for 60-90 seconds (or more or less depending on your microwave). It’s also REALLY good heated in a skillet with a little melted butter. But that’s another video. 😉
Hmmm, I’ll try to make Chinese fried rice. That might work? Does it decompose if you try to fry it with onions and veggies and meat or does it stay like a rice?
It fries up BEAUTIFULLY! Just don’t over fry it so it doesn’t get to dry or hard. In fact there might just be a video with a chicken and egg carnivore fried rice with my carnivore soy sauce coming in the future. 😉
You’re welcome! This is what so many don’t seem to understand is it’s not just the rice but it’s ALLLLLL the other great recipes you can do in a carnivore way that the rice can be used for. 😊
Cool idea. I make cawliflower rice in my dehydrator. It does take that stinch out of it but your house stinks until its done. Ill have to try this in my dehydrator instead. Anita sent me 😊
I’m so glad! Yeah I just don’t care for the cauliflower flavor and smell. This can be that way too at first, but once it’s cooked and dehydrated a little all that goes away and it becomes very neutral just like white rice. I’m sure you’ll enjoy it. 😊 Thank you for watching!
If you like the cauliflower rice, check out the video the video that keto twins did. They dry it in a dry skillet. Makes it taste bland and firms it up.
I did that back when I was keto and it definitely helped some. I prefer this egg white rice a lot, but for someone who’s keto and eats the cauliflower rice I think that’s a great way to do it.
A fellow Nashvillian here! I am so delighted to have found your channel. Actually, it was recommended by the Keto Twins. I can't wait to try this rice recipe and am really interested in getting all the ingredients together for your mashed potato recipe!
Mindblown!!! lol, I love sushi and other rice dishes. It is the one thing that I miss after starting weight loss/ nutritional keto which is high protein. This will be tried out this coming weekend. Being a chef for some centuries I have never found anything to get me going and energized like keto does. Adding "rice" back in after being completely of sugar and gluten will be a real treat. Thank you for posting this. I will report back how I fared!
That’s so awesome! I’m so glad you’re enjoying this video. I miss rice dishes sometimes too but this makes all the difference. Also if you like sushi, here’s the modification to make this sushi rice! th-cam.com/video/bPsJzGBxMLI/w-d-xo.html
That's exactly wat I thought. I'm keto, but my son is more carnivore. His old favorite is sushi and is something he misses on carnivore. I'm pretty happy with riced veggies or konjac rice but none of it works for sushi because it falls apart. I finally found my sticky rice.
I made it!!! Here are my takeaways. This is not a process you can rush! Cooling the eggs alone took a couple of hours. So start early or the day before because the entire process does take a while but it’s not hard. I steamed for 30 Minutes per the instructions. I ended up drying mine for 4 rounds of 10 minutes. I’m not gonna lie, I think it’s worth it!!!! I am keto, not carnivore, but this is an easy way to get in good protein that doesn’t feel like it and have a much more “rice like” experience. When I stirred it in the oven it had an ammonia smell but so t worry! It doesn’t stay. I would say the rice is probably best used as a bed for. Something saucey. I have only tried with butter and salt and pepper. It was good but I think it would be best as a zero carb bed for Curry, stroganoff, etc. we’re making sushi next! Not sure how it behaves if it’s heated like fried rice. Pretty awesome!
Hi Shyvonne! I’m so glad you like it! Fried with butter it makes a GREAT fried rice. Make sure to check out my video for how to make it sushi rice too. That’s a fun way to tweak the recipe to make it sticky and makes my wife and I happy that we can do a sushi date night again with no carbs. That link is below in case you haven’t seen it. Enjoy! th-cam.com/video/bPsJzGBxMLI/w-d-xo.html
Chris, thank you for sharing this recipe. Sounds delicious 😋. I have 2 questions. If you used a souvide instead of steaming the egg whites would they require the drying steps? Did you try using a ricer instead of the food processor to give more uniform size?
Great questions! I’m not sure about the sous vide method changing the drying step. Egg whites are so full of liquid that the proteins hold onto a lot of it. It needs to be dried some to remove that to get a similar texture to rice. But feel free to give it a shot. May work even better than the steaming method. I do not have a ricer but I’m sure that would probably work. If you try either of those ideas please let me know how it goes. You might make my recipe much better. 😊
Wow you are amazing! I have always thought that men are the best cooks. Just curious how long you have been carnivore. I’ve just started in march. I just found you thanks to ketogenic woman.
I’m so glad you’re here!!! Thank you so much! This time around I’m a little over 4 months in, but I have done carnivore before and then let life get in my way and went off and gained weight (some but not all) back. This time it’s permanent.
It’s honestly not that much. Not more than regular rice other than the drying time which isn’t really that active. Once you do it a couple times it gets easy and much faster. 😊
I haven’t tired but it is certainly an experiment that sounds interesting! I don’t know if the pieces would get small enough to be rice texture but maybe so! Great idea! 😊
Thank you Chris, I planned on making butter chicken for dinner tonight and needed THIS! I only have air fryer ovens, and I do not have a food processor... so I will need to experiment a little... I am hoping that my potato masher will do the job! Lets see
Sue that’s a great question! I do not own one so I haven’t tried it, but my guess is that it would definitely work. I’ve thought about that possibility potentially being even better. Not sure how long you should try it for, but I have a feeling it would work very well since the oven is only used for drying out the excess moisture to firm up the grains and not to brown them or cook anything anymore. If you try it please let me know what you find. Exciting concept! 😊
I’m so glad you like the idea! My mom is diabetic so I totally understand it and she loves this “rice” too. Thanks for watching! Enjoy the recipe and best to you and your husband! 😊
Ok I’m going to try this, I have made your butter mayonnaise, and put it on keto radish potato salad! It was great, then I watched you make your potato salad it looked great, and so do your mashed potatoes, the problem I’m having is the dairy is giving me issues, I am a canner and love to can meat, I was thinking meat an gravy over rice, since I can’t have the mashed potatoes! Also Was wondering if you ever freeze any left overs, since I’m the only one in my house doing keto/carnivore it makes more than I can eat! Thank you for your creative recipes you’re awesome, I can’t stop watching and want to make all your recipes 😊
Yes I I so some folks really miss it and I agree the cauliflower just doesn’t come close to doing it. THIS version however makes me VERY happy when I want rice. It makes amazing things like sushi, fried rice, beef tips and rice, and so much more! 😊 Thank you for being here and watching!
while I don’t think cauliflower is a good idea except start off, and i also hated cauliflower rice, and here is how to make it decent microwave frozen riced cauliflower per bag instructions dry in a well seasoned carbon steel or cast iron pan, with no fat, stirring often and gently add lots of butter and some salt has neutral/butter flavor when dried well, if continuing drying a nutty flavor develops and further improves the texture
Unfortunately it’s still not carnivore so it doesn’t really do any good for anyone on a carnivore diet. Even on keto, I’d still put mine against any cauliflower rice any day.
Getting ready to make these for the first time. I think I am going to use a cake pan to steam the eggs, and I'm going to line the cake pan with a precut parchment circle (maybe a strip around the side as well); that will make it really easy to get the eggs out.
@@ChrisCookingNashville Just stuck my first batch in the fridge. I am so thrilled about this. I cook a lot of Asian food, and the idea of having a rice-like thing to put under my stir-fries is just wonderful. FWIW, the non-stick cake pan worked really well; didn't even need parchment. An 8" pan was the perfect size.
🙋chris my oven doesn't work so do you think I could put it in a pan and just keep stirring it to get that extra moisture out ,do you think that could work 🤔 turn out the same way?
You are a GENIUS! Your potato salad and mashed potatoes are MARVELOUS!!! (I did add ooo flavors mashed potato drops. QUESTION: I have a Pampered Chef air fryer that also dehydrates... Could I USE the dehydrator?
Thank you so much!!! I’m sure you could! I don’t know about temp or time but yes I think that would work quite well if experimented with to find the right time and temperature. 😊😊😊
So... I LOVED my rice before Keto. And I loved it with butter. What happens if you put butter (not fake butter- AKA "Margarine" on it and then eat it? Does it rehydrate and ruin its texture?
Not at all! Once it’s partially dehydrated it holds up very well to cooking and sauces and other uses. I imagine butter would be a great and simple way to use this. 😊
Certainly lots of work involved at least time wise… but keen to give it a go. Have you tried freezing and reheating it? If possible I’d make a huge batch then freeze and reheat
Absolutely! Make a project out of it. Freeze in sealed containers or bags. The in the fridge at least 24-36 hours and then rest. Microwave for 60-90 seconds with some gentle stirring does a great job. But there are many ways to reheat like a pan with some melted butter for example. Works great. 😊
I am so excited to try this and make sushi. By the way, I think my husband has a ring similar to yours is that a cross on the part that showing through the bowl?
Make sure to check out this sushi tweak to the recipe if you haven’t already. 😊 th-cam.com/video/bPsJzGBxMLI/w-d-xo.html Mine doesn’t have a cross but I think when we were picking it out that there was another one that did that looked almost exactly like this one. 😊
I will be trying this soon because I miss Puerto Rican red rice and rice as a side with shrimp Scampi and Forbidden City chicken (or pork), to soak up the butter and sauce.
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Just to let you know CHRIS..ALL OF YOUR RECIPES ARE WORTH THE WAIT...ALL OF THEM. YOU'RE A FOOD MAD SCIENTIST!!
THANKS FOR ALL OF YOUR TIME AND HARD WORK FOR THE CARNIVORE COMUNITY. WE LOVE YOU AND ASH
Wow, thanks! We love you all too! 😊❤️😊
I love that you think so far outside the box that typical keto recipes fall into. And being a professional chef/baker I feel like I can trust your recipes more than most. Thank you
Thank you! I try to be different than just a repeat of what everything else already is as much as I can. 😊😊😊
Made this carnivore rice yesterday. Delicious! Doing second batch today. Using carton liquid eggs makes it less time consuming. Thank you for this recipe.
Thank you so much for watching! I’m glad you enjoyed it! The carton is definitely good for convenience. 😊
I will never again roll my eyes and judge vegans for making fake meat dishes. Now I understand.
And I'm DEFINITELY making a batch of this tomorrow. Fantastic recipe. I already know it'll taste perfect.
Thank you! I hope you enjoy. 😊
The difference between vegans making fake meat and this is vegans don't have a meat addiction where many of us carnivores have struggles with carb addiction. I will be trying this for sure! I do have to be careful though since these faux foods sometimes trigger me to eat the real thing.
Good point.
Yes a tool and a tipping point are a necessary line to walk with something like this. Enjoy. 👍🏼
Yeah but they say eating animal products are disgusting yet they have found ways to make a weird mash taste like blood. We don’t deny that we love these carbs or are trying to force people to eat how we eat. I want them to eat there weir mash so all the steak is for me.
Great points here 😊👆🏼
If you have a sous vide water circulator you can cook the egg whites in a freezer bag at 172 degrees for 1 hour or until set. Allow to cool completely in bag before removing and ricing in food processor or with a potato ricer and then proceed with the rest of the recipe
Yeah I’ll have to try that method. 😊
Thank you for the idea of using a potato ricer. I think that might work really well and I will have to try it.
😊
Congrats to you for bringing us NEW and more CREATIVE techniques and not the same old stuff. I'm enjoying your videos very much and wish you great success.
Thank you so much! I really appreciate the support. 😊😊😊
I am so thankful that you’re sharing your techniques with us! You are a breath of fresh air, keeping the ingredients CLEAN and teaching us well. THANK YOU! ❤
Thank you so much! I’m so glad you’re here watching. Makes me happy to share and feel like it’s helping folks. 😊
WÔÔW ! Thanks for sharing your technique. I cant wait to taste and see your other receipe.
Thank you so much! So glad you’re here watching. 😊
I don’t know if you are crazy or a mad genius. Who would have thought egg whites could be rice. This turned out awesome. I did notice a very very slight egg taste, but I was looking for it, once it’s incorporated into what ever dish you plan on serving it with, it will be the perfect rice substitute. I steamed it in my instapot. I put 2 cups of water in the insert along with a rack, I put the eggs in a glass bowl on the rack (I sprayed the glass with avocado spray really well and cut out a parchment circle for the bottoms, my eggs came right out, there was some residue on the sides, but easy to clean) and covered with foil. Cooked on Manuel 9 minutes with a 6 minute natural release. I put them through a ricer, but I want to try the processor next time to compare results. My egg whites seemed a little more wet then yours, but they cooked just fine and the results were great. They cooked for 40 minutes and seemed to get brown faster then in the video, so my batch had brown flakes in it, but you can’t really tell and they have no flavor. I can’t believe how awesome this turned out. It seems like a lot of work, but it’s really not, especially if you are doing other things in the kitchen, most of the time is spent waiting. I am making fried rice tomorrow and can’t wait for the results. I can see this being used in so so many different ways. I will be making this many times over. Thanks so much for sharing such a great recipe. I can’t wait to see what you create next.
I’m so glad you enjoyed it and thank you for the info on how you did it! Sounds like you for a great job! I’m glad to hear you say it’s not as much as it would seem. I don’t think some folks realize it’s easy to do other things while this is cooking and it’s not really that bad, so thank you for that perspective. Sounds like you nailed it! 😊
Thanks for the tip about cooking in the instant pot ( I don’t have a steamer) I cant wait to give it a go! I have all the ingredients!!!
It’s a great tip for sure! I’m going to have to try it myself. Might be even better. 😊
Do you cook in IP at high pressure?
Great tip.
@@lorimcmanus5657 mine doesn’t have the option for high or low, sorry I couldn’t be more helpful.
wow, amazing! I look forward to revisiting some of my favorite recipes using your rice! 😍
Thank you so much! Yes this one is a blast! It’s a lot of work and not an everyday recipe for many, but it opens up SO many new possibilities! Thank you so much for your support. I hope you enjoy this one. 😊
Anita ❤❤
Absolutely Epic!!! Cant wait to make it!!! You are a king!! Love&light from California ❤❤
You’re very kind. I’m glad you enjoy the video and are here. Thank you so much. 😊
This is the first of your videos I saw, and now I'm subscriber #1470. Thank you for the recipe. I have to try this carnivore "rice".
Thank you so much! I’m glad you’re here. Enjoy the recipe! 😊
You are a genuine! Just found your channel and I am amazed at your recipes. I’m waiting on Amazon to deliver my supplies to try and recreate a few of your recipes. Thank you 🙏🏻
Thank you so much!!! I hope you enjoy these recipes and I really appreciate you watching and supporting. 😊😊😊
This is a fantastic recipe. I can't wait to try this. I haven't had real rice in 6 years. Cauliflower rice is great, but I need something new and this fits the bill. You have some butt kicking recipes on your channel and I am slowly going thru them all. Thank you again for everything you are creating for this community.
My pleasure! Thank you so much for watching. 😊
now that is what you call a labour of love! brilliant idea! ❤
Haha yes. It’s not an everyday item for sure, but it’s nice to have the option on occasion and worth the effort for the occasional dish that needs rice to be complete. 😊
Oh my goodness..I just said yesterday. How I miss Sushi. .this is so wonderful. .Must try. Thanks from Kentucky
Absolutely! I’ll be posting the rice recipe tweaks that make it work and the method of rolling it and creating it hopefully this weekend!
Oh my gosh! I didn’t even think about sushi yum!
There are so many great ways to use this rice for other than just the rice. I’ll be posting my sushi rice version video hopefully tomorrow. 😁
Oh. My. Word! I used to love rice before I went low carb. I cannot wait to try this! Thank you so much for doing this!
Yes! So many people feel that way. So glad you’re here and I hope you enjoy the recipe. 😊
Great video! Finally a way to use all the spare egg whites I have after making other stuff! Will definitely try this. 😊
Absolutely! Thanks for watching! 😊
Thanks for putting in the work to get these recipes out to us. You are appreciated!
Thank you so much for your kind words. You’re very welcome. I know how much they mean to us for special meals or fun things and I’m happy I can share them with others. 😊
No way!? 😱 Well, I saw you do it with my own 2 eyes, so I know it works! That must have taken you so long to develop just the perfect recipe, & I’m glad you did it, because this girl here is much too lazy for that. 😂 You definitely win the Recipe of the Day contest! 👍🏻
Haha thank you. Yes it took a while but we had some fun and good food along the way. 😊
I completely disregarded this recipe as too much hard work, and didn't try it until today while I'm on holiday. Oh my goodness, this is the real deal and it works exactly like real rice! And it really isn't too much hard work considering the result. This is a game changer for me, and I can't wait to use it with keto versions of Thai and Chinese dishes. I veered a little away from your instructions a little though, since I don't have a steamer. I blended the egg whites with the gelatine first, then scrambled them to release as much moisture as possible, like you did with your brioche buns. I then put them in the freezer to get them semi-frozen before pulsing. After that I followed your instructions of drying the egg white in the oven exactly. I'm just about to go out to get ingredients to make Thai Pad Krapao, and I couldn't be more excited. I also have an experimental batch in my food dryer, so I'll let you know how that turns out tomorrow. Thanks so much Chris!
Sounds like you did great! Awesome job. So glad you enjoy this recipe. I’m currently working on a keto curry with coconut rice. Hopefully that video will be coming in the near future. 😁👍🏼
Turns out it doesn't work in the dehydrator. It just goes all dry and crumbly.
Bummer 👍🏼
Most pressure cookers have a "steamer" setting so if you have an Instant Pot or similar, you could use that!😊
Great idea 😊👍🏼
I'll never be able to make this due to my fatigue but wow what a recipe and video. Very interesting. Thanks.
It’s certainly not an everyday recipe and does take time, but it’s a great option to have for many. Thanks for watching. 😊
OMG, ingenious! The possibilities are endless! Thanks Chris! 👏🏻👍👏🏻
Thank you so much! Yes this can be turned into so many things. Thank you for watching! 😊
Thank you so much for teaching us !!! You are an excellent, thorough instructor 🧑🏼🍳🧑🏼🍳
Thank you so much! It’s a joy to teach as best I can. Thank you so much for watching!
New subscriber here from @IndigoNili!! I LOVE this recipe!! I’m from Louisiana and we eat rice with EVERYTHING!! Great to have this choice!! Thanks for the recipe!!❤
Thank you so much! So glad you’re here! 😊😊😊
Thank you so Much Chris for all of your Awesome Recipes.
My pleasure!! Thank you for your awesome support of them. 😊😊😊
I’ve made a version of this before, but this will certainly take this to another level. I will definitely enjoy making what seems to be an excellent substitute for Rice. I’ve had just the egg white cooked & “riced” with seasoning added but that texture is what needs improvement. This just might work to give a slightly starchy mouth feel. We haven’t had real rice in years so it’s gonna be easy for us to love it! Thank you for this recipe! ❤
Thank you so much for watching! As someone who loves cuisines like Asian and Mexican food and misses dishes that require rice, this is a great recipe for me to have on occasion. I worked to make this as much like actual rice as possible and then where you go with that rice afterwards is seemingly limitless and can be easily catered to how strict or loose you want to be. It’s really nice. I hope you enjoy it. 😊
Ketogenic Woman referred you to us previously and I subbed. This is such a great idea, I didn’t miss rice until someone mentioned sushi! I do miss mashed potatoes, will never eat them again, I realize it is the butter and salt that makes them so good. Butter and salt on rice with various carnivore toppings, looking forward to more carnivore recipe’s. Thank you so much for sharing your great ideas and perfecting them.
Thank you so much!!! I’m so glad you’re here. And yes I’m the same with the certain things I miss. But… what if I told you I’m working on carnivore “mashed potatoes” and even if they’re not an exact copy of mashed potatoes that they’re really good and honestly pretty close? 😉 Recipe in development as we speak.
@@ChrisCookingNashville Oh my gosh, you just took my breath away and my tummy gurgled. Amazing to think of non toxic potatoes in my future, thank you for taking it to the next level.
Hahah glad I can help. I’m hoping this one will be a big hit. 😊
Mashed potatoes have been my favorite food since childhood. That's the ONE thing I truly miss when eating Ketovore. Cauliflower mash isn't bad with enough butter and salt, but it takes so much cauliflower to even get a small amount and the carbs start adding up pretty quickly. But I used to literally eat big bowls of mashed potatoes by itself as a meal, LOL! So, just 1 serving of cauliflower mash feels like nothing.
I was the same. Always loved mashed potatoes. And I’m not a big fan of cauliflower mash. Hopefully this will be the solution for us both. 😊
I'm on this! Found you in my suggestions I had to sub
That’s so great! So glad you’re here with us and watching! Lots more cool recipes are coming! 😊
WOW!!! PERFECTION! looks sooo good! I will try this! Thank you!!!!!
Hope you enjoy 😊
Wow Chris! That's brilliant 👏 😀 thanks buddy 👍
Thanks so much! I’m quite sure you won’t be disappointed in this one. 😊
Greetings from Pikeville, TN. Thanks for sharing these great outside the carb box for us carnivores!
Hello neighbor! Our pleasure! 😊
Thx Chris..new sub..carnivore for 7 mos...feel better than i have in my whole life and im not stopping...keep going with your diet and recipes...thx much!
Thank you so much! Absolutely! We’re on this together! Keep going! Congrats on your amazing journey and progress so far! Together we’ll succeed! 😊
Used this recipe to make a keto chicken fried rice - the whole family enjoyed it! I’m looking forward to experimenting with the level of dehydration. Thank you again!
Sounds great! 😊😊😊
Wow, can't wait to try this. Hats off to you!!
Thanks so much! Let me know how you like it!
This looks great! I think I’m going to pop the rice in my dehydrator to dry. I will try making it this week and report back on the result. Thanks for your hard work!
Wonderful! Yes let me know how it goes. I don’t have a dehydrator to test but it might be even better than the oven method. 😊
Was considering the same, please let us know if it works out for you! (and maybe the temp n time you used)😊
Definitely let us know! Always looking to improve the recipe and a lot of folks have mentioned the dehydrator. As long as it doesn’t get too dry before you pull it out I’d imagine that would be a great technique!
I assume you will be lining your trays? With what, parchment?
I would definitely suggest you line trays with parchment. Those egg proteins can be a bear when they decide to stick. Haha
Your channel is so helpful. I'm your new subscriber and the recipes are lit! You're a genius, thanks a bunch!
Haha thank you so much! I’m so glad you’re here. 😊😊😊
This is very interesting! And while it's a bit labor intensive, it's a sleek idea! I love it! I'll be trying this recipe. Thanks bunches!
My pleasure! Thanks for watching! It’s not an everyday dish, but from time to time to have the option when rice is essential in a dish it’s really nice to have it. 😊
Quite genius, actually. I will definitely try this. Thanks for another great recipe
My pleasure 😊
Wow, what a great recipe!
Thank you so much for watching! I hope you enjoy! 😊
Loving these reinventions of the common foods! ❤️
Thank you so much! 😊
I am currently on the Carnivore Diet for 3 days now and stumbled upon your video. Let’s take this journey together. I subbed.
That’s so fantastic! I’m so glad you’re here! You’ve got this and you’re going to do great! Hang in for the first 2-4 weeks if you ever find yourself struggling with anything and after that it will just get easier and easier and easier. And you’ll be so much healthier and feel so much better. There’s a whole community here to support you, myself included! Congrats and welcome! 😊
Man, I'd have to be really craving rice to put myself through all that, lol. But if it happens, I know what to do! Genius. Thanks!
It takes some work for sure. But how I feel after eating rice isn’t something I want to experience so I’d rather go to the trouble if I want some. I definitely don’t expect to make it every day or even every week as it does take some effort.
I've been using hemp hearts because it's simpler and easy.... But not carnivore.
Never tried that one before but I know those can be hard to get in certain places and since it’s not carnivore I sort of have up trying.
@@justpassinthru
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What an ingenious recipe!!!
Thank you so much! It’s nice to have this option for our family.
I just found your channel and subscribed. I love how innovative you are! I'm not seeing these types of recipes anywhere else. I'm so glad you aren't just mimicking other creators. I do like that when you do use another creators ideas that you link them. I think your channel is going to be very successful. I have a bunch of Keto boards and I'm sharing all your content to Pinterest. Best of luck.
Thank you so much! Yes I really try to innovate and do stuff that isn’t already being done if possible. I really appreciate you sharing and supporting. That means the world! 😊😊😊 So glad you are here.
Love the cover art. Love cooking with littles
Thank you. If I had any I’d be teaching them to cook for sure. 😊😊😊
Very creative and impressive. Seems like a lot of work and time to invest, so I probably won’t be trying this, but I appreciate your innovation and patience!
I understand. It’s not as much work as it seems. Most of it is down time. Thanks for watching.
I’ve seen someone else make egg white rice just putting it in a nonstick skillet on low and whisked it constantly. That was it. Looked pretty much the same as this. I think you could still easily stir in the gelatin at the end. One pan to wash. Would be good for stir fry.
Unfortunately that’s just making scrambled eggs and the texture and probably taste is going to be like scrambled eggs. The steps are all there for a reason.
@@ChrisCookingNashville I get that. Your recipes are so creative and well thought out.
Thank you 😊
Very clever! Thank you for sharing your recipe. Looks wonderful 👍
Thank you so much! I love this recipe. It worth the effort on occasion. 😊
Steamed whole eggs is one of those staples of home comfort food in Asian cooking. I never thought to use steamed eggs as rice! What an inventive recipe. Will try this!
Hope you enjoy 😊😊😊
Can't wait to see how you use it!
Thank you! I’ve got something really special and off the wall but really good coming soon! 😁
That is pretty darn fascinating!!!
Thanks for watching! 😊
Looks promising to me, gonna make it for sure. New subscriber, I like your take on doing new food 👍🏼
Thank you so much! I’m glad you’re here watching. Enjoy the recipe. 😊
Anita from Ketogenic Woman sent me❤ This is brilliant 🎉
Thank you so much! I’m so glad you’re here!
Great job and so innovative. I love your recipes ❤
Thanks 👍🏼👍🏼👍🏼
Wow. I'm impressed with your skill and knowledge of processing things. Very labor intensive. Several questions if you don't mind: does it keep well and how long, freeze?; Do you think i could use my dehydrator at 165°F and keep it stirred?, And possibly we that have instant pressure cookers can use the steam setting and cook the first time there?
Sorry so many questions and for taking so much time!
Thank you! Yes it’s not an “everyday” recipe but it’s fun for the occasion you want rice. I like to fridge it for 3-5 days in a sealed container. Or you can freeze in individual portions (flat in ziploc bags is great) and then thaw in the fridge for 24 hours before reheating. I reheat via microwave for 60-90 seconds but there are many methods you can experiment with. I think the dehydrator would be great, but I don’t know how long to tell you as I don’t own one. I’d say check every hour and lean on the shorter side rather than drying it too much on the long side and it being too hard to enjoy. Yes I think the pressure cooker would probably work well too. Haven’t tried mine but I imagine it would work well. It’s all getting chopped up anyway. No need to apologize! I’m happy to help and chat. It’s all about the community and if anyone improves my recipe I’d love to know what technique makes it better so we can all share.
So I wonder if you dried it too much, could you “reconstitute” it with a bit of steam?
You could try, but proteins don’t absorb water the same as starches do when over dried. But it might be a cool experiment. 😊
This just blew my mind! Can't wait to try this one!!
Thank you for watching! I hope you enjoy! 😊
🤩 Wow, I miss rice so much! Thanks for sharing your recipe 😀...can't wait to try this. Also, looking forward to the noodle recipe!
For people who love their rice I know carnivore leaves a big gap. Glad to share this one with you. Thanks for watching. 😊
@@ChrisCookingNashville do you have a noodle recipe?
Still working on one. I’ve used many but have never been happy with the results. Getting closer but still not quite right yet. Soon I hope. 😊
@@ChrisCookingNashville thank you for responding and I just now saw a video with you on no carb life talking with Dave... towards the end of that video the two of you were talking and you mentioned something about a cake made out of bacon. That would be awesome if you create one let me know. Right now I am watching your video with Josh Klunker and you are discussing how your Faith influences your carnivore diet.
I think you’re watching videos of someone else. I haven’t done either of those you’re referring to. I’m also not quite sure what you’re talking about my face influencing carnivore or what’s disgusting. I don’t know who Josh Klunker is. I’m very confused.
I've been wanting a double boiler/steamer pot for some time. I'm going out to buy one today so I can try out this recipe. Thank you so much. BTW, I am your 875th subscriber now. Keep up the good work!
Cynthia that’s great! It’s such a useful tool for the occasional special carnivore meal! Please let me know how you like the recipe. Also thank you! That’s so exciting. It gives me a lot of joy to know so many folks are here joining me in this journey! 😊
Just use a colander
With the right size I imagine that would work too. 😊
This video was so interesting. Can't wait to try it but I will have to wait until I have one of my good days to make it.
Hope you enjoy it! Thanks for watching! 😊
Do you have a brand name for the beef gelatin powder? I’m not sure what product to use and I would have to go to the store and hunt for something I’m not sure about. Many thanks, in advance.
(This does look interesting and makes me want to check out your other recipe videos. You explain the process very well!) I’m interested in this for the diabetics in the family!
Thanks so much for watching! I’m using NOW brand beef gelatin from Amazon but any basic gelatin should work. Yes this kind of stuff can literally reverse diabetes! Dr. Berry has such great information on this subject for the medical side! Thank you so much for being here. 😊
Here’s the video I was thinking about if you haven’t seen it already. Hope it helps you guys. 😊
th-cam.com/video/efIhk5ODo0g/w-d-xo.html
Interesting. I would definitely try this for a little something different. Thanks for posting.
Yeah it’s definitely not an everyday item for us, but on occasion it’s REALLY nice. 😊
People are saying Maria Emmerich copied this recipe but she put this recipe (with a different technique) in her cookbook 6 years ago. Great minds think alike!
Haha indeed. I don’t think any of us as chefs are truly original. People have done similar things for hundreds of years. It’s just about the minor tweaks that make each recipe creator a little different. Ever since Escoffier published his book of culinary techniques I don’t think any chef has ever really been able to claim to create a new technique or recipe. It’s pretty much all documented. Haha
@@ChrisCookingNashville Agreed!
😊😊😊
Absolutely loved this. Thanks for giving rice back to me ❤
I’m so glad! My pleasure. 😊
What an innovative technique! I remember doing some eggwhite a few years back, for additional protein. I Steamed them as well, but used a silicon "candy bar" mold, then steamed. I ended up putting them into the deep freeze and forgot about it for like a week! What I ended up doing is using my food processor (We have the same one!) and GRATING them with the large grater blade. It was crazy how it worked, and reminded me of rice as well. Nonetheless, I willl have to combine my technique with yours! Good stuff, and great find. Thank you for your hard work and experimentation for the use by us all.
Great idea! Hope you enjoy. 😊
Good recipe, Chris! I may even mix this which some other options and the combination might be good. Thanks!
You’re welcome! Enjoy!
This is AWESOME!!! Thanks so much Chris! You said you can make this in batches - how best to store it? Vacuum seal it? Freeze it? Glass jar in the fridge?
My pleasure! Yes to save it in batches I’d suggest you seal it tightly (no need to vacuum seal unless you’re doing it for a long time but that would kind of crush it I fear). I’d say refrigerate for 3-5 days in a sealed bag or container or freeze in a freezer bag for several months. Just thaw frozen rice in the fridge for a day or two. Rice from the fridge can do in the microwave for 60-90 seconds (or more or less depending on your microwave). It’s also REALLY good heated in a skillet with a little melted butter. But that’s another video. 😉
Hmmm, I’ll try to make Chinese fried rice. That might work? Does it decompose if you try to fry it with onions and veggies and meat or does it stay like a rice?
It fries up BEAUTIFULLY! Just don’t over fry it so it doesn’t get to dry or hard. In fact there might just be a video with a chicken and egg carnivore fried rice with my carnivore soy sauce coming in the future. 😉
@@ChrisCookingNashville Thank you thank you thank you!!!
🙂
You’re welcome! This is what so many don’t seem to understand is it’s not just the rice but it’s ALLLLLL the other great recipes you can do in a carnivore way that the rice can be used for. 😊
Cool idea. I make cawliflower rice in my dehydrator. It does take that stinch out of it but your house stinks until its done. Ill have to try this in my dehydrator instead. Anita sent me 😊
I’m so glad! Yeah I just don’t care for the cauliflower flavor and smell. This can be that way too at first, but once it’s cooked and dehydrated a little all that goes away and it becomes very neutral just like white rice. I’m sure you’ll enjoy it. 😊 Thank you for watching!
If you like the cauliflower rice, check out the video the video that keto twins did. They dry it in a dry skillet. Makes it taste bland and firms it up.
I did that back when I was keto and it definitely helped some. I prefer this egg white rice a lot, but for someone who’s keto and eats the cauliflower rice I think that’s a great way to do it.
There isn't starch in cauliflower lolwat 🤔
No one said anything about starch. ???
Hi Chris! I made this rice today. I made fried rice for dinner. Thanks again!
Sounds amazing! 😊😊😊
So happy I found your videos! This looks awesome.
Thank you so much! I’m glad you’re here. I hope you enjoy. 😊😊😊
Love. Love, love rice💥. I will be making this real soon❤️. Thank you👍
Hope you enjoy 😊😊😊
A fellow Nashvillian here! I am so delighted to have found your channel. Actually, it was recommended by the Keto Twins. I can't wait to try this rice recipe and am really interested in getting all the ingredients together for your mashed potato recipe!
Hello neighbor!!! I’m so glad your here! 😊❤️
I agree you are a Genius
BTW love your Golden Retriever best dogs ever
Aww thank you kindly. Haha yes she’s a goofy and beautiful little golden girl. 😊
This is awesome recipe!
Thank you so much 😊
Mindblown!!! lol, I love sushi and other rice dishes. It is the one thing that I miss after starting weight loss/ nutritional keto which is high protein. This will be tried out this coming weekend. Being a chef for some centuries I have never found anything to get me going and energized like keto does. Adding "rice" back in after being completely of sugar and gluten will be a real treat. Thank you for posting this. I will report back how I fared!
That’s so awesome! I’m so glad you’re enjoying this video. I miss rice dishes sometimes too but this makes all the difference. Also if you like sushi, here’s the modification to make this sushi rice!
th-cam.com/video/bPsJzGBxMLI/w-d-xo.html
That's exactly wat I thought. I'm keto, but my son is more carnivore. His old favorite is sushi and is something he misses on carnivore. I'm pretty happy with riced veggies or konjac rice but none of it works for sushi because it falls apart. I finally found my sticky rice.
I hope you enjoy 😊
I love you!! Your recipes are amazing! Please continue to make more!!
Thank you! Will do! 😊😊😊
I do appreciate you!!!! Very happy to have found your channel! Carnivore rice!!!!!!!!
Thank you so much! So glad you’re here. 😊
I made it!!! Here are my takeaways. This is not a process you can rush! Cooling the eggs alone took a couple of hours. So start early or the day before because the entire process does take a while but it’s not hard. I steamed for 30 Minutes per the instructions. I ended up drying mine for 4 rounds of 10 minutes. I’m not gonna lie, I think it’s worth it!!!! I am keto, not carnivore, but this is an easy way to get in good protein that doesn’t feel like it and have a much more “rice like” experience. When I stirred it in the oven it had an ammonia smell but so t worry! It doesn’t stay. I would say the rice is probably best used as a bed for. Something saucey. I have only tried with butter and salt and pepper. It was good but I think it would be best as a zero carb bed for Curry, stroganoff, etc. we’re making sushi next! Not sure how it behaves if it’s heated like fried rice. Pretty awesome!
Hi Shyvonne! I’m so glad you like it! Fried with butter it makes a GREAT fried rice. Make sure to check out my video for how to make it sushi rice too. That’s a fun way to tweak the recipe to make it sticky and makes my wife and I happy that we can do a sushi date night again with no carbs. That link is below in case you haven’t seen it. Enjoy!
th-cam.com/video/bPsJzGBxMLI/w-d-xo.html
Thanks Chris!!! Keep up the good work! Sushi first and I’ll be making the “mashed potatoes” soon! Thanks for the video!!!
Excellent! Enjoy!😊😊😊
I Wonder if you could use the whites from hard boiled eggs for this
Yes you can. That’s actually how I made it when creating the recipe the first time. 😊
Chris, thank you for sharing this recipe. Sounds delicious 😋. I have 2 questions. If you used a souvide instead of steaming the egg whites would they require the drying steps? Did you try using a ricer instead of the food processor to give more uniform size?
Great questions! I’m not sure about the sous vide method changing the drying step. Egg whites are so full of liquid that the proteins hold onto a lot of it. It needs to be dried some to remove that to get a similar texture to rice. But feel free to give it a shot. May work even better than the steaming method. I do not have a ricer but I’m sure that would probably work. If you try either of those ideas please let me know how it goes. You might make my recipe much better. 😊
Love the ricer idea. Will try next time 😊
I agree. I think I need to get one too.
I cant wait to make this wit curry and butter chicken recipes. Ill adjust as best i can to leave out the non carnviore stuff
Sounds awesome! 😊
Wow you are amazing! I have always thought that men are the best cooks. Just curious how long you have been carnivore. I’ve just started in march. I just found you thanks to ketogenic woman.
I’m so glad you’re here!!! Thank you so much! This time around I’m a little over 4 months in, but I have done carnivore before and then let life get in my way and went off and gained weight (some but not all) back. This time it’s permanent.
OMG!...looks very good...but the time it takes!!!.....I might try since I HATE cauliflower...Great video.
It’s honestly not that much. Not more than regular rice other than the drying time which isn’t really that active. Once you do it a couple times it gets easy and much faster. 😊
@@ChrisCookingNashville will try because I do miss my rice....and cauliflower..yuk!..cant eat it..Thanks for the video.
Totally understand. Hope you enjoy. 😊
That was slick I got to try it out 👍👍👍
Thank you 😊
That was amazing!
Thank you so much
Deana
Thank you so much! I’m glad you’re here watching and joining me. 😊
Ciuld you use the grater plate with the food processor and feed the egg white chunks down the chute?
I haven’t tired but it is certainly an experiment that sounds interesting! I don’t know if the pieces would get small enough to be rice texture but maybe so! Great idea! 😊
Pure genius!
Thank you! It’s a game changer for us. 😁
Thank you Chris, I planned on making butter chicken for dinner tonight and needed THIS!
I only have air fryer ovens, and I do not have a food processor... so I will need to experiment a little... I am hoping that my potato masher will do the job! Lets see
Hello! An air fryer should do a good job. Just check often until you get it worked out how long and what temp and it should be fine. 😊👍🏼
Do you know if this will work in a dehydrator?
Sue that’s a great question! I do not own one so I haven’t tried it, but my guess is that it would definitely work. I’ve thought about that possibility potentially being even better. Not sure how long you should try it for, but I have a feeling it would work very well since the oven is only used for drying out the excess moisture to firm up the grains and not to brown them or cook anything anymore. If you try it please let me know what you find. Exciting concept! 😊
😮 That’s amazing! Thank you so much. My diabetic husband will love “rice” again!
I’m so glad you like the idea! My mom is diabetic so I totally understand it and she loves this “rice” too. Thanks for watching! Enjoy the recipe and best to you and your husband! 😊
Ok I’m going to try this, I have made your butter mayonnaise, and put it on keto radish potato salad! It was great, then I watched you make your potato salad it looked great, and so do your mashed potatoes, the problem I’m having is the dairy is giving me issues, I am a canner and love to can meat, I was thinking meat an gravy over rice, since I can’t have the mashed potatoes! Also Was wondering if you ever freeze any left overs, since I’m the only one in my house doing keto/carnivore it makes more than I can eat! Thank you for your creative recipes you’re awesome, I can’t stop watching and want to make all your recipes 😊
Hope you enjoy! Yes I think it would freeze very well. 😊
Sir, i could hug you! Thank you!
Haha thank you 😊
Rice is something I really miss and cauliflower just doesn’t do it for me. Thank you for sharing this!
Yes I I so some folks really miss it and I agree the cauliflower just doesn’t come close to doing it. THIS version however makes me VERY happy when I want rice. It makes amazing things like sushi, fried rice, beef tips and rice, and so much more! 😊 Thank you for being here and watching!
I agree 💯... Cauliflower 🤢 yuck
@@AllieWhitt1959 😊😊😊
while I don’t think cauliflower is a good idea except start off, and i also hated cauliflower rice, and here is how to make it decent
microwave frozen riced cauliflower per bag instructions
dry in a well seasoned carbon steel or cast iron pan, with no fat, stirring often and gently
add lots of butter and some salt
has neutral/butter flavor when dried well, if continuing drying a nutty flavor develops and further improves the texture
Unfortunately it’s still not carnivore so it doesn’t really do any good for anyone on a carnivore diet. Even on keto, I’d still put mine against any cauliflower rice any day.
Getting ready to make these for the first time. I think I am going to use a cake pan to steam the eggs, and I'm going to line the cake pan with a precut parchment circle (maybe a strip around the side as well); that will make it really easy to get the eggs out.
Great idea! Hope you enjoy. 😊😊😊
@@ChrisCookingNashville Just stuck my first batch in the fridge. I am so thrilled about this. I cook a lot of Asian food, and the idea of having a rice-like thing to put under my stir-fries is just wonderful. FWIW, the non-stick cake pan worked really well; didn't even need parchment. An 8" pan was the perfect size.
That’s so great to hear!!! 😊😊😊
🙋chris my oven doesn't work so do you think I could put it in a pan and just keep stirring it to get that extra moisture out ,do you think that could work 🤔
turn out the same way?
Yes I think you could do that. Might take while. Just be careful it doesn’t start to brown as that will alter the flavor a lot. 😊
Thank you. I'll try it.
I hope you enjoy it. 😊
You are a GENIUS! Your potato salad and mashed potatoes are MARVELOUS!!! (I did add ooo flavors mashed potato drops. QUESTION: I have a Pampered Chef air fryer that also dehydrates... Could I USE the dehydrator?
Thank you so much!!!
I’m sure you could! I don’t know about temp or time but yes I think that would work quite well if experimented with to find the right time and temperature. 😊😊😊
So... I LOVED my rice before Keto. And I loved it with butter. What happens if you put butter (not fake butter- AKA "Margarine" on it and then eat it? Does it rehydrate and ruin its texture?
Not at all! Once it’s partially dehydrated it holds up very well to cooking and sauces and other uses. I imagine butter would be a great and simple way to use this. 😊
You are genius🎉
Haha thank you. I appreciate you being here and watching. I hope you enjoy the recipe. 😊
Wow Chris. I am not really a big rice fan. But goodness. It looks fantastic. So many possibilities. 😊😊😊
Thanks so much! Yes the possibilities are so diverse with this! 😊
Certainly lots of work involved at least time wise… but keen to give it a go. Have you tried freezing and reheating it? If possible I’d make a huge batch then freeze and reheat
Absolutely! Make a project out of it. Freeze in sealed containers or bags. The in the fridge at least 24-36 hours and then rest. Microwave for 60-90 seconds with some gentle stirring does a great job. But there are many ways to reheat like a pan with some melted butter for example. Works great. 😊
@@ChrisCookingNashville magic! Thanks for the tips
You’re welcome. I hope you enjoy. 😊
I am so excited to try this and make sushi. By the way, I think my husband has a ring similar to yours is that a cross on the part that showing through the bowl?
Make sure to check out this sushi tweak to the recipe if you haven’t already. 😊
th-cam.com/video/bPsJzGBxMLI/w-d-xo.html
Mine doesn’t have a cross but I think when we were picking it out that there was another one that did that looked almost exactly like this one. 😊
When are you making your cook book
Haha I’d love to make one. The time to create it and the expense pose the biggest obstacles, but eventually I’d love to do one. 😊
I will be trying this soon because I miss Puerto Rican red rice and rice as a side with shrimp Scampi and Forbidden City chicken (or pork), to soak up the butter and sauce.
I think you really like this! I hope you enjoy! 😊😊😊