Homemade Shirataki rice

Ingredients for 2 servings:

• 10 g konjac flour (glucomannan)
• 1 liter of water
• ½ tsp calcium hydroxide, e.g. Mrs. Wages Pickling Lime, food-grade slaked lime, Ca(OH)2

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Konjac flour with water and lime, ideal for diabetics, as it contains almost no carbohydrates, low carb

Pour 1 liter of cold water into a pot, add about 1/2 teaspoon of calcium hydroxide and stir until the lime has completely dissolved in the water. Then add about 10 g of konjac flour to the lime water while stirring. Bring everything to a boil, stirring constantly. Softer flakes will slowly form, roughly like small cauliflower florets. Simmer gently for about 5 minutes until the flakes are clearly separated from the water. Remove from the heat. These florets are also easily eatable. Use a ladle to scoop the flakes out of the cooking water and place them in another container. Allow to cool slightly so that you don’t burn your fingers when you continue working with them. In the meantime, bring the water back to a gentle boil. Now press the flakes, spoonful by spoonful, through a potato or spaetzle press back into the boiling water. This will create shirataki, which are about the size of a grain of rice. Stir occasionally to prevent the rice pieces from clumping together, which they tend to do. Simmer for another 5-10 minutes. Now transfer the shirataki rice and the cooking water to a sealable container and, once cooled sufficiently, refrigerate. When ready to use, drain, rinse as normal, bring to a boil briefly in fresh water to remove any odor, drain, and add to your chosen dish.