CARNIVORE white “RICE”: Clean and ZERO CARB!

Here it is folks! Carnivore white rice! No there’s no rice, just egg whites and beef gelatin, but it’s so close I think it would be hard to tell the difference with a blindfold. And for my keto folks, I personally think this is a much better alternative for recipes than cauliflower rice. The recipe is written below!

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Eat your meat (and carnivore rice), love your life!
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Carnivore White Rice:

1/2 tsp lard or other neutral flavor animal fat

4 cups egg whites

1-2 Tbsp beef gelatin

Pour egg whites in a well-greased bowl or other vessel that will fit in a steamer. Lard has a neutral flavor which is ideal for greasing.

Place egg white vessel in steam basket over boiling water and cover. Steam for 30 minutes or until whites are firmly set. This may be longer or shorter depending on the size of vessel you use for your egg whites. (Note: You could also do this by baking in a 350F oven with a pan of steaming water on the rack below if you don’t have any way to steam the egg whites. Bake until firmly set. This method is not ideal but will work in a pinch.)

When egg whites are firmly set, remove from steamer. Let cool completely. Turn over bowl and let egg whites release onto cutting board. Use butter knife to loosen of egg whites stick.

Cut into 1-2 inch chunks and place in food processor. Pulse processor, checking frequently, until egg whites are chopped into a rice texture. You can also do this manually with a knife or use your preferred method.

Place riced egg into a large bowl. Sprinkle beef gelatin a little at a time with one hand while using other hand to gently fold rice over, lightly coating with gelatin. Do not crush “rice grains” in this process. Addin gelatin slowly avoids clumping. Repeat 3-5 times until all gelatin is used.

Spread rice evenly onto parchment lined cookie sheet (or silpat mat, silicon pan, or your preferred non-stick baking pan). Place in over at 325F for 10 minutes.

Remove and stir rice gently. Flatten evenly and return to oven for another 10 minutes. Repeat this process until rice has dried enough to feel slightly crumbly and drier to the touch but still soft and springy when squeezed. Brown gelatin bits on the edges and corners is a good indication you’re done or close to done. Dry rice a bit more for harder drier rice texture. Dry a bit less for softer moist rice texture.

Remove rice from oven when it has begun to dry, stir well, and let sit out to come to room temperature to complete the drying process. Add cooled rice to large bowl. I highly recommend also using my carnivore rice flavoring method below to enhance the taste of this.

Carnivore Rice Flavoring (optional but very helpful in getting the rice flavor):

1 tsp egg white powder

1/2 tsp beef gelatin powder

1-2 tsp cold water

Add egg white powder and gelatin to bowl or cup. Mix well. Add 1 tsp cold water. Mix thoroughly. If necessary add 1/2-1 more tsp of cold water and mix well. Use enough water to get a thin paste. Let sit for 10-15 minutes for gelatin to bloom and mix well again until there are no lumps.

Add this gel/paste to dried rice. Use hands to gently rub gel into rice until well combined. Rice can be refrigerated or frozen in this state. Makes 4 servings.