Posted December 18, 2018 06:04:54 This post is sponsored by the best new cookbook ever.
This is an excerpt from my new cook book, Cook: An Easy, Natural Guide to Food, Cooking, and Life.
I love that people have so much fun reading my cookbooks, and I’ve got to be honest: They are fun to read.
I get to share my food-obsessed, gluten-free family with my amazing husband, and to help you find recipes that you love.
It’s such a joy to share with people who aren’t necessarily familiar with gluten-sensitive people.
I’ve learned that I can have a lot of fun and create a wonderful community of people who love gluten- free cooking.
I hope this post inspires you to cook gluten-less, and cook your own rice for the holidays.
I promise to share new recipes in the near future.
You’ll thank me for it!
If you like this recipe, you might also like my recipe for Thai Rice, a rice recipe that’s been a favorite of mine for years.
I don’t usually make rice this way, but I’ve made it for years without changing a thing, and it always tastes amazing.
It has a very nice tang, and tastes great on its own.
You could use rice pilaf or quinoa, but my favorite way to eat it is on rice cakes!
I’ve had so many wonderful rice cakes made with this rice recipe.
I used to eat rice cakes every single day, but they were always so big and so dry.
I made a new version of my rice cakes that are just slightly smaller, so you can eat them as you normally would, or take them to work with you.
These new rice cakes make great gluten- and grain-free meals, too!
Just be sure to wash the rice before serving.
This rice recipe makes 4 servings, and is low-carb, grain- and gluten-containing, and low-sodium.
Enjoy and thank you for reading!
The opinions expressed in this post are my own and do not necessarily reflect the views of this blog.
Please feel free to share your thoughts and feedback with me at r/all.
Thanks for reading, and see you soon!
*This post is also available in: Chinese, Chinese (Simplified), English