Simply cook with rice to help reduce carbs! 33% less calories and 30% less carbs, but looks just like regular rice! Increases dietary fiber intake, which tends to be lacking. Cooked Konjac Rice alone can be served as a healthy addition to salads and soups, like quinoa or couscous.
Contents: 300g (60g x 5)
Country of origin: Japan
Storage Method: Room temperature
Shelf life: 365 days at room temperature
Ingredients: Starch, Konjac Powder/Modified Starch, Calcium hydroxide (Coagulant for konjac)
1. Wash rice only.
2. Add Konjac Rice to the washed rice.
3. Add sufficient water for cooking according to the amount of rice and cook as usual.
● Cook in a regular rice cooker or rice pot.
● Rinsing is not necessary for Konjac Rice, but may be rinsed first if preferred.
● Konjac Rice can be soaked in water with the rice. Texture will not be affected.
● Cooked Konjac Rice can be frozen and defrosted in a microwave.
● Texture may vary depending on the type of rice cooker and how the rice is cooked. Adjust the amount of water to your liking. As a general guide, add 180ml of water per 1 packet (60g) of Konjac Rice.
★ If cooking only Konjac Rice, boil 1 packet (60 g) in a pot full of water (at least 1 cup) for about 10 minutes and drain. Like quinoa or couscous, boiled Konjac Rice can be added to salads or mixed into soups, stews, or stir-fries. It can also be used to make hamburger patties.
Konjac Rice may include small brown or black spots. This is a natural occurrence and and not a quality issue with the raw material konjac flour, which contains some konjac root skin. The surface of Konjac Rice may be powdery, but this is also a normal part of the raw material and not a quality problem.