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 using with savory curries and more!
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. It has a slightly sweet flavor, making it a great compliment to the acid and heat found in thai-inspired recipes like pumpkin curry and 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.
Ingredients for jicama rice
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
- 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.
Storage
You can store jicama rice in the fridge for up to 4 days in an air-tight container. Any longer and it will start to get slimy. Reheat it the same way you would white rice.
Recipe Testing Notes
Jicama makes a great rice substitute, but in testing this recipe, I learned a few main things about working with this root vegetable.
- 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 humanly 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.
- Thai Green Curry Spring Rolls use rice noodles but you can also use riced jicama.
- Kimchi Fried Rice is spicy and flavorful making a delicious compliment to the little bit of sweetness in the jicama.
- Enjoy just as rice with a little salt, pepper, and butter or coconut oil.
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!
Leave a Comment