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Konjac Rice

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.


Konjac Rice

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)

Cooking Instructions:

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.

Other information:

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.