Are you sitting down? Yes? Great, now let me introduce…. Inspiralized Rice!
I didn’t think it was possible, but one spiralized recipe gone terribly wrong, and I discovered that spiralized noodles can be made into rice-like “bits” that mimic the real thing. You’re going to want to Pin, Tweet, Instagram, and post this up on Facebook – everyone should know about Inspiralized Rice! It’s that good.
It all started off on a windy, chilly morning during the latter end of a snowstorm named Hercules. My boyfriend, Lu, was working from home in an effort to avoid the miserable commute into New York City trudging through the snow (he’s clearly grown soft since his years attending college in Massachusetts).
Taking advantage of Lu being home to taste test, I decided to recipe experiment with some ideas I had on a list. This list included boiling butternut squash noodles. Two minutes into boiling some freshly spiralized butternut squash, the noodles started to break apart into little pieces as I tried to transfer them to a bowl.
Instead of accepting this as a recipe fail (of which I have many!) a light bulb went on: these little bits of butternut squash look just like rice.
Some onions, garlic and vegetable broth later, there I had it: rice made of spiralized butternut squash! If you follow me on Instagram, you’ll notice that I posted up two pictures – one of a risotto and one of a Spanish rice. Lu ate about four helpings!
If you don’t have a spiralizer yet, get one now – you’re going to want to make these rice recipes. The taste is luxuriously savory and the consistency is shockingly similar to that of normal rice. Best part? No wheat! No gluten! No heavy carbs or calories.
You won’t believe what other spiralized vegetables can be made into rice! I guess you’ll just have to tune in to Inspiralized to find out. Oh, and send some more snow storms towards Jersey City so I can have more snow days with my favorite taste tester.
Oh, and if you need help spiralizing butternut squash, check out my video: