My husband found a video about starch resistant rice to use on a Keto diet. Starch resistant rice is cooked rice that loses its starchiness if prepared 24 hours before it is consumed. The theory is that the starch resistant rice does not throw an individual out of ketosis and does not spike insulin in the body. I was skeptical, but he wanted to try it to test the theory he learned from the video.
I was somewhat excited for the possibility of eating rice again, so he gained my approval to try it out. Since I was making enchiladas for dinner the next night, I thought that now would be a good time to make my Red Rice recipe. below
I am happy to report that the starch resistant rice theory was a success!!! I couldn’t believe it! The theory was tested according to the video directive and everyone remained in ketosis. A side note on the video did say that consuming starch resistant rice more than once a week is not a good idea because resistance would be lost if consumed too often. Guess what? This theory works for potatoes, too!
Move over cauliflower rice! There’s a new game in town! Oh, yeah!
Ingredients
2 cups cooked rice (you can use starch resistant rice if on a keto diet or regular rice if you do not have any dietary restrictions)
1 can tomatoes with green chiles
1 tsp. salt or more to taste
1 cup cheddar cheese
Ingredients
Prepare the rice of your choice as you normally would. We like jasmine rice, so that is what we did. If you cook the rice in chicken broth, the rice has a nice flavor. If you are on a keto diet, place the rice in a container and refrigerate overnight. If you do not have any dietary restrictions, you can use your rice immediately.
In a large bowl, combine 2 cups of cooked rice, 1 can of tomatoes with green chiles, cheddar cheese and salt.
Place in a baking pan and warm in the oven until time to serve. That’s it. This is very simple, but makes a lovely, easy side dish to accompany a meal. I haven’t had this in a long, long time. I enjoyed every bite of it!
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