Are you following a carnivore diet but miss the texture and versatility of rice? This recipe for carnivore rice uses only animal-based ingredients to create a convincing rice substitute that’s perfect for all your favorite dishes.

The secret lies in the unique preparation method, which involves steaming, processing, and baking the egg white mixture to achieve the perfect consistency.

With a few simple steps and a bit of patience, you’ll have a batch of carnivore rice ready to complement your favorite meat-based meals. Plus, the optional rice flavoring, made with egg white powder, beef gelatin, and salt, adds an extra layer of savory goodness to this already delicious creation.

So, whether you’re a long-time carnivore dieter or simply looking to reduce your carbohydrate intake, this carnivore rice recipe is a must-try. By the way- try making carnivore sushi with this recipe!

👍 Why You’ll Love This Recipe

Carnivore-Friendly: If you’re following a carnivore diet, finding tasty and satisfying recipes can be a challenge. But fear not! This zero-carb rice recipe is here to save the day, allowing you to enjoy the texture and flavor of rice without compromising your dietary goals.

Protein-Packed: Get ready to fuel your body with an incredible amount of protein! Made primarily with egg whites, this carnivore rice is a protein powerhouse that will keep you feeling full and energized throughout the day.

Versatile Sidekick: This carnivore rice is the perfect companion to all your favorite meat-based entrees. Whether you’re serving up juicy steaks, succulent pork chops, or flavorful chicken, this rice will elevate your meal to new heights.

rice

✨ Recipe Ingredients

To make the carnivore rice you will need:

For The Rice

4 cups Egg Whites
2 1/2 tablespoons Beef Gelatin
3/4 teaspoon Lard

For The Rice Flavoring

1 teaspoon Egg White Powder (use this powder – amazon link)
2 teaspoons Water (cold)
1/2 teaspoon Beef Gelatin Powder
pinch of Salt

👨‍🍳 How To Make

Easily make carnivore zero carb rice:

Step 1

Prepare a bowl that fits in a steamer. Then, grease it lightly with lard. Pour the whisked egg whites inside. Place the bowl inside the steam basket over boiling water and cover.

Step 2

Steam for 25-30 minutes or until the egg whites are firmly set. If you don’t have a steamer, bake in a 350°F (180°C) oven with a pan of steaming water on the rack below.

Step 3

Remove the mixture from the steamer and let it cool for 20 minutes. Turn over the bowl and release the egg whites onto a cutting board.

Step 4

Now you need to cut it into 1-inch chunks and place them in the food processor. Pulse until the egg whites are chopped, and their texture is rice-like. If you don’t have a food processor on hand, use a sharp knife (obviously it will take longer).

Step 5

Place the “rice” into a large bowl and sprinkle with beef gelatin while folding the rice over. Don’t pour the entire gelatin at once; take your time, adding a bit each time.

Step 6

Spread the rice onto a cookie sheet lined with parchment paper and bake in an oven (330°F) for 8-10 minutes.

Step 7

Remove the rice from the oven, stir it, flatten it again (not pressing hard!), and bake in the oven for 10 more minutes. Repeat this process until the rice is dry enough.

Step 8

Remove the rice from the oven, and let it come to room temperature. To finish, let’s add the rice flavoring: add gelatin and egg white powder to a bowl. Mix well and then add 2 teaspoons of water. Mix again.

Let it sit for 15 minutes, and then add to the dried rice. Rub it into the rice until well combined. Enjoy!

💡Tips

1. Use a Sharp Knife or Food Processor

When cutting the cooled egg white mixture into chunks, use a sharp knife or a food processor to ensure even pieces. If using a knife, aim for 1-inch chunks.

If using a food processor, pulse the mixture until it resembles the texture of rice. Be careful not to over-process the mixture, as this can lead to a mushy texture.

2. Let the Mixture Cool Completely

After removing the cooked egg white mixture from the steamer or oven, it’s important to let it cool completely before cutting it into chunks. This typically takes about 20 minutes.

Allowing the mixture to cool helps it firm up and makes it easier to cut into even pieces. If you try to cut the mixture while it’s still hot, it may fall apart or become mushy.

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