Konjac 'Rice'
From CRSWiki
Konjac Rice
Contents |
Equipment
- A large saucepan, with plenty of extra room for whipping the mixture
- A small hand whisk
- A handheld power blender with blade attachment
Ingredients
- 4 tablespoons konjac powder
- 1 teaspoon pickling lime
- 12 cups water
Method
Boil 12 cups of water in the pan. Stir the pickling lime into the water and allow it to dissolve. A small hand whisk is useful here. Now turn off the heat and gradually blend in the konjac powder using either the whisk or the power blender. Allow the mixture to stand for 3 or 4 minutes. It will form a gel. Use the power blender with the blade attachment to blend the gel into its final form which is tiny soft grains in a liquid. Take care as the mixture will still be quite hot. Allow to cool. It can now be stored as it is in airtight containers in the refrigerator. The finished rice will have a slightly fishy smell but this will disappear when incorporated in recipes.
This basic recipe makes a big quantity. Four tablespoons of konjac powder will result in approximately 3 quarts of undrained rice grains. You can start by making small amounts. Use 3 cups water, a ΒΌ teaspoon lime and 1 tablespoon of konjac.
Notes
Made from the powdered root of amorphophallus konjac, this provides digestible fibre but no calories. It has no flavour of its own, but a wonderful capacity to absorb the flavours of the foods it is mixed with.
The nature of the konjac rice means that it is most successful in moist dishes. It is a wonderful way of adding bulk but no calories to soups and stews. Stirred into vanilla yogurt it makes an instant rice pudding.
For more information about konjac, email
cr2win [ at ] gmail [ dot ] com
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