5 Minute Keto Rice with Almond Flour

Rice-shaped grains from almond flour, gelatine, and eggs -- boil 2-3 minutes and drain

— 60% AI

Yield: 4 servings (estimated)Prep: 5 minCook: 3 minSource: Nat M-5 Minute Keto Rice with Almond Flour

Rice Dough

IngredientEnglish1x2x3x4x
Almond Flour1 cup240 mL480 mL720 mL960 mL
Gelatineprepared in a small glass with water before mixing1 tbsp1 tbsp2 tbsp3 tbsp4 tbsp
Eggs2 large2 piece4 piece6 piece8 piece
Xanthan Gumestimated -- video says 1 spoon, assumed teaspoon1 tsp1 tsp2 tsp3 tsp4 tsp
Salt1/4 tsp0.25 tsp0.5 tsp0.75 tsp1 tsp
Seasoningestimated -- video says 1 spoon; mixed herbs, pepper, and chili1 tsp1 tsp2 tsp3 tsp4 tsp

Boiling Water

IngredientEnglish1x2x3x4x
Wateramount estimated -- enough to cover the pressed dough1 L (for boiling)1 L2 L3 L4 L
Saltadded to the boiling waterTo taste————
Oiladded to the boiling water to keep the grains separateA splash————

Pantry swaps

OriginalSwap1Swap2Swap3Swap4
Almond Flour1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads)1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour1–1/4 cups rye flour or coarsely ground whole-grain flour1 cup cornmeal
1111.251

Method

  1. Measure 1 cup of almond flour into a mixing bowl.
  2. Add 1 tsp xanthan gum, 1/4 tsp salt, and 1 tsp seasoning to the flour.
  3. Prepare 1 tbsp of gelatine in a small glass with a little water, then add it to the dry ingredients.
  4. Crack 2 eggs into the bowl and mix everything into a smooth, thick dough.
  5. Bring a pot of water to a boil and add salt and a splash of oil to it.
  6. Press the dough through a potato ricer or spaetzle maker directly into the boiling water to form rice-shaped grains.
  7. Boil for about 2-3 minutes, until the grains are cooked through.
  8. Drain the rice and spread it out on a tray lined with paper towels.
  9. Cover with another paper towel and press gently to get the moisture out.
  10. The keto rice is ready to serve on its own or under a curry or stir-fry.

Notes

Servings: 4 (per serving, estimated). Per serving: ~186 kcal, ~10 g protein, ~14 g fat, ~3 g fiber. Macros are calculated from ingredient totals (USDA per-100 g data for almond flour, eggs, and gelatine); the video does not state a yield or nutrition, so servings are assumed 4 as a side dish.

Quantities: on-screen amounts that are exact – 1 cup almond flour, 1 tbsp gelatine, 2 eggs, 1/4 tsp salt. Estimated: the xanthan gum and seasoning are shown as “1 spoon” on screen, assumed 1 tsp each; the boiling water, salt, and oil amounts are not specified. The video is 70 seconds with no narration, so all values come from reading the on-screen text.

The ricer step is the key to the rice texture – the dough is pressed through the holes so the grains cook as separate pieces. If you only have a spaetzle maker, it works the same way.

Source: Nat M, “5 minute KETO RICE with ALMOND flour (new recipe)” (YouTube).

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