Red Rice


For me, finding cauliflower rice is probably the best thing about the dumpster fire that 2017 was.  Between hurricanes and mass shootings and our president and the many disturbing revelations of sexual assault and our president, I’m looking forward to next year and the new recipes I can pair with my newfound bestie, cauliflower rice.

Cauliflower rice is essentially cauliflower florets you grind in a food processor until they resemble tiny rice pellets.  But if you’re efficient (lazy) like me, you can also buy 12 oz frozen bags at Trader Joe’s ($1.99) or a 32 oz fresh bag in the refrigerated produce section at Costco ($3.79).  A whole new low carb world has opened up for me with the discovery of cauliflower rice.  Por ejemplo, ‘silog’ is a Filipino dish of garlic fried rice with egg and whatever protein you choose.

Spamsilog = Spam+ garlic fried rice +egg

Chicksilog = Chicken + garlic fried rice +egg

Longsilog = Longanisa + garlic fried rice +egg

The combinations are endless and the carb count, low.  Sometimes I prefer to not remember I’m eating cauliflower rice because the texture is too crunchy and feels too much like I’m eating vegetables so I mix it with brown rice.  Don’t judge.  I use a 3:1 ratio–3 parts cauliflower to 1 part rice, heathens.

Imagine my delight then at being able to make red rice to pair with kelaguen.  The beautiful red hue of the ‘rice’ comes from the annatto powder you’ll need to find at your local Asian grocery store.


  • 12 oz cauliflower rice
  • 3 oz cooked brown rice
  • 1 T garlic, minced
  • 1/4 cup onion, finely chopped
  • 2 T oil
  • salt and pepper to taste
  • 3/4 t annatto powder


  1. Pour the oil into the pan and wait until pan is smoking hot
  2. Saute garlic and onion in hot pan until translucent
  3. Sprinkle annato powder over sautéed onions and garlic and cook
  4. Mix both cauliflower and red rice with the red garlic/onion mixture and fry until both rice are heated through and red
  5. Serve hot with cold kelaguen chicken



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