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High Fiber White Rice

A nutritious twist on traditional white rice, enhanced with quinoa, cauliflower rice, and flaxseed to boost fiber content naturally while maintaining familiar comfort and flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup white jasmine rice
  • 2 cups low-sodium vegetable broth
  • 1/2 cup cooked quinoa
  • 1/4 cup finely chopped cauliflower rice
  • 2 tablespoons ground flaxseed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Rinse the white rice under cold water until the water runs clear, removing excess starch for fluffier results. Heat olive oil in a medium saucepan over medium heat. Add the rinsed rice and toast for 2 minutes, stirring constantly.
  2. Pour in the vegetable broth, garlic powder, and sea salt. Stir once, then bring to a rolling boil.
  3. Add the cooked quinoa, cauliflower rice, and ground flaxseed to the pot. Stir gently to distribute evenly without breaking the rice grains.
  4. Reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid.
  5. Remove from heat and let stand covered for 5 minutes. Uncover and fluff with a fork, starting from the edges and working toward the center. Fold in fresh parsley.

Notes

Cook quinoa and prepare cauliflower rice the night before to streamline preparation. Don't skip rinsing the rice to avoid gummy texture. Avoid lifting the lid during cooking and don't stir frequently to prevent sticky rice. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat with a splash of water or steam in a covered pan.