This post contains affiliate links.
Made with just one ingredient (yes, just one!), this jicama rice is a fantastic low-carb rice option. Thanks to jicama’s unique texture, this recipe is easy to make with just a box grater. It has a slightly sweet flavor, making it ideal for use with savory curries and more!
save this recipe!We’ve all had cauliflower rice. It’s a great low-carb option that is mild in flavor. But let me introduce you to jicama rice!
Jicama rice is easier to make than cauliflower rice because you can use a standard cheese grater. Itsslightly sweet flavor is a great complement to the acid and heat found in Thai-inspired recipes like green curry.
Why you’ll love it
- Just 5 net carbs are in a whole cup of jicama rice compared to 43 net carbs in a cup of white rice.
- Easy to make with common kitchen equipment.
- Versatile base that will take on a lot of other flavors well.
Reader rating
“This turned out to be a really good rice substitute. We normally use cauliflower despite the big taste difference.” —Walter
Ingredients for jicama rice
I know this list is short and sweet, be sure to jump to the recipe card for the quantity.
Jicama: This probably comes as a surprise, but you do need jicama to make this. And that’s all you need!
what is jicama?
Jicama is a root vegetable that is also sometimes called a Mexican potato or turnip. Its flavor and texture is somewhere between a potato and an apple. It has become more and more popular across grocery stores in the U.S. as a low-carb substitute for things like jicama fries, jicama tortillas, and now rice.
How to make Jicama rice
Here’s a quick rundown. Jump to the recipe card for the full instructions.
- Grate the peeled jicama using a grater or food processor.
- Dry it well using a paper towel.
- Cook it in a skillet to release any excess moisture.
Recipe Testing Notes
Jicama makes a great rice substitute, but I learned a few important things about working with this root vegetable in testing this recipe.
- Chop the grated jicama to avoid a slightly stringy texture from the grating. This extra step makes the texture more similar to rice.
- Dry out the jicama as much as possible. Remember, it’s similar in texture to an apple, so it has a high water content.
- Consider the slight sweetness of jicama when pairing it with other dishes. The little bit of sweetness pairs really well with salty, tangy, or spicy dishes.
Ways to use jicama rice
- Thai Coconut Curry with Tofu is my favorite use for jicama rice because the coconut and jicama work SO well together.
- Kimchi Fried Rice is spicy and flavorful, a delicious complement to the jicama’s slight sweetness.
- Wild Rice Soup, replacing the rice with jicama rice.
- Enjoy on its own with a bit of salt, pepper, and butter or coconut oil.
How To Make Low Carb Jicama Rice
Ingredients
- 1 large jicama
Instructions
- Grate: Peel the jicama using a vegetable peeler or knife. Using a box grater (or the grater attachment of your food processor), grate the jicama into "rice". If desired, you can roughly chop the grated jicama to make it less stringy and more rice-y!
- Dry: Scoop the jicama up into your hands and squeeze out as much water as possible, then spread onto a clean towel or paper towels. Pat as dry as possible.
- Cook: Transfer jicama rice to a large nonstick skillet (or lightly greased regular skillet). Cook over medium/high for just 2 to 3 minutes, stirring often, to heat the jicama through. Serve warm anywhere you would use rice!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This turned out to be a really good rice substitute. We normally use cauliflower despite the big taste difference. Thanks
I’m so happy to hear it! Happy eating! 😀
Thank you for sharing this recipe