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If you’re hunting for scrumptious, health-conscious, and creative ways to slip more veggies into your daily meals, then today is your lucky day! I’m about to share how to make riced broccoli – in fact, I’ve got four fantastic methods for ricing vegetables! Get ready to metamorphose those unassuming broccoli crowns and broccoli florets (or cauliflower heads) into a flexible, nutrient-rich rice substitute with this simple recipe tutorial.

Overhead photo of raw riced broccoli florets in a large bowl.

Table of Contents

Why learn how to rice broccoli

Imagine having the earthy, nutty flavor and fantastic wholesome benefits of broccoli, all conveniently packaged in tiny, rice-like morsels. It’s a game-changer for anyone looking to cut down on carbs, boost their veggie intake, or simply get creative in the kitchen. In other words, riced broccoli is about to become your new kitchen BFF — plus, ricing broccoli is SO EASY! 🥦🍚

What is riced broccoli?

Riced broccoli is just broccoli that’s been transformed into tiny, grain-sized pieces, much like traditional rice. This ingenious veggie hack allows you to enjoy all the goodness of broccoli in a form that’s incredibly versatile, low-carb, and easy to seamlessly sneak into a variety of dishes.

Ingredients ricing broccoli

As promised, this simple riced broccoli recipe requires very little. Here’s what to grab:

  • Head of Broccoli or Cauliflower – If it’s already broken down into broccoli stems and florets, even better!

Kitchen gear

Next, you’ll need to pick your preferred kitchen tool:

  • Food Processor with Chopping Blade: This is the ideal sidekick for riced broccoli when you want a quick and uniform chop. Just toss your broccoli florets in, give it a whirl, and voilà, you’ll have perfectly riced broccoli in seconds. This method is perfect for efficiency, ensuring you get consistent results for your recipes without breaking a sweat.
  • Food Processor with Shredding Disc: This trusty food processor attachment can take your riced broccoli to the next level. Swap out that chopping blade for the shredding disc, and watch as it transforms your broccoli into delicate, rice-sized shreds. It’s a fantastic choice if you prefer a lighter and fluffier texture for your dishes, almost like couscous. Plus, it’s lightning-fast, saving you precious time in the kitchen.
  • Box Grater: Ah, the humble box grater. It can turn a block of cheese into gorgeous shreds, or turn a head of broccoli into perfect grains, all without any electrical input. Using the box grater to rice your broccoli gives you the opportunity to put a personal touch on each grain. Simply run your broccoli florets across the grater’s holes, and you’ll create a lovely, rustic grated broccoli texture that’s perfect for sautés, stir-fries, or salads. 
  • Chef’s Knife: For those who relish the hands-on approach, the chef’s knife is your tool of choice. It’s perfect for when you want complete control over the size and shape of your riced vegetable. Dice it finely or go a bit larger for a heartier feel. With a chef’s knife, you’re the artist, crafting your riced broccoli to suit your dish precisely.
Action photo showing the preparation of broccoli florets draining in a colander before ricing.

Preparation of broccoli for ricing 

Before you start, you’ll need to rinse and dry your broccoli. Then, you’ll want to break it down into more manageable chunks known as florets. Don’t fret if you’re not sure where to start — I’ve got you covered with a full tutorial on how to prep broccoli.

How to make broccoli rice: four ways 

With the following four methods of how to make riced vegetables at your disposal, you’ll be equipped to whip up your very own broccoli or cauliflower rice. Whether you have a fancy food processor with a chopping blade or a shredding disc, a simple box grater, or just a sharp chef’s knife, there’s a method that will suit any kitchen setup. 

The best part of this riced broccoli recipe? You’ll not only savor the satisfaction of creating this versatile, nutrient-packed rice alternative from scratch, but you’ll also save some hard-earned cash by skipping store-bought versions. So, no matter your kitchen’s toolkit, get ready to transform those humble broccoli or cauliflower heads into a tasty, grain-free alternative without breaking the bank. 💰🥦🍚

Option 1: food processor chopping blade 

Working in multiple batches, add a few handfuls of the broccoli florets to the bowl of a food processor. Cover the bowl with the top and pulse until the broccoli is chopped into small pieces resembling a grain of rice. Repeat the process with the remaining florets of broccoli, turning them all into rice.

Overhead photo showing how to rice broccoli with a food processor.

Option 2: food processor shredding disc

Add the shredding disk (also called a grating plate or disc) to the top of the food processor bowl and then cover the bowl with its lid. Place the broccoli florets into the chute (feed tube) of the processor’s lid. Turn on the processor to shred the broccoli florets until they resemble short grains of rice.

Overhead photo illustrating ricing vegetables with the food processor disk attachment.

Option 3: box grater or cheese grater

Working with one large broccoli floret at a time, press the floret against a hand or box grater and grate it into small pieces that resemble a grain of rice.

Overhead photo of how to make broccoli rice with a box grater.

Option 4: How To make riced broccoli using a chef’s knife 

If all you have to work with is a sharp chef’s knife, don’t worry – you can finely chop broccoli using a kitchen knife. Working with a couple handfuls of broccoli florets at a time, use your sharp chef’s knife to chop the broccoli into small pieces resembling a small grain.

Overhead photo of riced broccoli on a wood cutting board with a kitchen knife.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How long does raw broccoli last?

Got a raw head of broccoli hanging around your fridge that you want to turn into grain-free grains? No worries! Just know that you can let a head of raw broccoli hang out in your fridge for about 1 to 2 weeks before it starts to lose its crisp charm. Just make sure you keep it chilled in a sealed bag or container to keep it as fresh as possible. 🥦

Is riced broccoli keto?

You bet! Riced florets are a keto-friendly superstar. Since it’s low in carbs and high in fiber, it’s a fantastic choice for folks following a keto diet by helping satisfy those rice cravings without breaking your carb bank. 

Can you freeze rice made from broccoli?

Heck yeah you can! This riced broccoli recipe keeps for up to 6-8 months if properly frozen in an airtight, freezer-safe bag with all the air pushed out.

Can dogs eat broccoli rice?

Absolutely! Broccoli is a nutritious vegetable that can offer your canine companion vitamins, fiber, and antioxidants — if they’ll eat it. (One of my pups loves her veggies, while the other turns her nose up at them. 🤷) 

Just remember to take some precautions to keep your furry friend safe and healthy. First, make sure the broccoli is well-cooked and steer clear of any seasonings or spices that might be harmful to them. It’s also wise to be cautious with portion sizes, as too much broccoli can upset your dog’s tummy. 

Lastly, I always recommend consulting with your veterinarian if you have any concerns about introducing new foods into your dog’s diet, especially if they have specific dietary restrictions or health issues. Your vet can provide tailored guidance to ensure your pup stays happy and well-fed.

How to cook broccoli rice

While rice florets shines in its raw, crisp form, don’t hesitate to take it to the stovetop or oven if you’re in the mood for a different culinary adventure. Cooking your low-carb rice alternative can transform it into a tender, flavorful pseudo-grain side dish that complements a wide array of dishes. 

There’s no limit to how you can prepare this riced broccoli recipe, either. For example, you can sauté it with some garlic, shallots, and olive oil for a savory side, stir it into a comforting risotto, or toss it with your favorite seasonings, like garlic powder, salt, and pepper; then, roast it for a delightful, slightly crispy texture. The versatility of cooked vegetable rice opens up a world of possibilities, allowing you to tailor its taste and texture to your liking.

Here’s my favorite cooking method:

Heat a bit of olive oil in a non-stick skillet over medium-low to medium heat. Add the veggie rice to the pan and season with kosher salt, ground black pepper, and any other spice or seasonings you love with broccoli. Cook, stirring frequently, for 1 to 2 minutes, or until the broccoli is warm throughout – the rice should remain bright green in color. Stir in some lemon juice, lemon zest, and parmesan cheese; or lime juice and cilantro. Then, enjoy!

Recipes using rice broccoli or cauliflower

Wondering what to do with riced broccoli and cauliflower? Not to worry. Here are some of my favorite recipes using these tasty veggie bits:

How to store rice broccoli recipes

Now that you’ve mastered the art of crafting perfect grains of broccoli or cauliflower rice, it’s time to think about Future You. Preparing ahead not only saves you precious time on busy days but also ensures that you always have a nutritious and versatile ingredient on hand. 

Storing freshly made riced broccoli or cauliflower is a breeze. Simply:

  1. Transfer it to an airtight container or resealable freezer bag and remove as much air as possible, 
  2. Pop it in the fridge for up to 4-5 days or the freezer for up to 6-8 months, and you’re all set! 
Overhead photo of broccoli rice in a food processor with the shredding disk next to the machine.

Whether you’re on a health kick or just looking for a fun way to veg out, riced florets are your green ticket to delicious versatility. So, go ahead, rice it, dice it, and spice it to your heart’s content. And if you ever feel like sharing your favorite broccoli rice creations, remember to “stalk” me on social media. Until next time, keep ricing and shining, my fellow foodies! 🥦✨🍚 

Cheyanne

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More tutorials for better home cooking!

Overhead photo of riced broccoli in a serving bowl with a head of broccoli next to the bowl.

How to Make Broccoli Rice

Author: Cheyanne Holzworth
Total Time: 2 minutes
Prep Time: 2 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Learn how to make broccoli rice at home three different ways – with a food processor, grater, or sharp Chef’s knife. This simple kitchen tutorial works for making both riced broccoli and riced cauliflower.

Equipment

  • 1 Food Processor OR Box Grater OR Chef's Knife

Ingredients 

  • 1 head Broccoli or Cauliflower – cut into florets

Instructions

Prepare Broccoli for Ricing

  • Prep Broccoli: Add broccoli florets to a colander and gently run cool water over the florets to rinse them. Then, drain and throughly dry the broccoli florets.

Rice Broccoli Using One of the Methods Below

  • Food Processor Bowl Instructions: Working in multiple batches, add a few handfuls of the broccoli florets to the bowl of a food processor. Cover the bowl with the top and pulse until the broccoli is chopped into small pieces resembling a grain of rice. Repeat the process with the remaining florets of broccoli.
  • Food Processor with Shredding Disk: Add the shredding disk (also called a grating plate or disc) to the top of the food processor bowl and then cover the bowl with its lid. Place the broccoli florets into the chute (feed tube) of the processor’s lid. Turn on the processor to shred the broccoli florets until they resemble short grains of rice.
  • Box Grater: Working with one large broccoli floret at a time, press the floret against a hand or box grater and grate it into small pieces that resemble a grain of rice.
  • Chef’s Knife: Working with a couple handfuls of broccoli florets at a time, use your sharp chef’s knife to chop the broccoli into small pieces resembling a grain of rice.

Store Broccoli Using Instructions

  • Fridge Storing: Transfer your broccoli rice or cauliflower rice to an airtight container or storage bag and store in the fridge for up to 4 to 5 days.
    Freezer Storing: Alternatively, store it in a freezer-safe storage bag and store it in the freezer for up to 6 to 8 months.

Cooking Riced Broccoli Instructions

  • To Cook Riced Broccoli: If you’d like to cook your broccoli rice, heat a bit of olive oil in a non-stick skillet over medium-low to medium heat. Add the broccoli rice to the pan and season with kosher salt, ground black pepper, and any other spice or seasonings your love with broccoli. Cook, stirring frequently, for 1 to 2 minutes, or until the broccoli is warm throughout – the rice should remain bright green in color.

Notes

  • Broccoli and Cauliflower: This ricing tutorial works for any size, variety, and number of broccoli heads or cauliflower heads.
  • Technique: If you’re using a Chef’s knife to rice broccoli, make sure you tuck the fingers of your non-dominant hand under to keep them protected and out of the way of your knife. This will also allow you to use your knuckles as a guide for the knife.
Nutrition information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 52kcal    Carbohydrates: 10g    Protein: 4g    Fat: 1g    Saturated Fat: 0.2g    Polyunsaturated Fat: 0.2g    Monounsaturated Fat: 0.05g    Sodium: 50mg    Potassium: 480mg    Fiber: 4g    Sugar: 3g    Vitamin A: 947IU    Vitamin C: 136mg    Calcium: 71mg    Iron: 1mg
Course: Side Dish
Cuisine: American

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