How To Make Low Carb Jicama Rice
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!
Servings: 4 cups 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!
Video
Notes
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.
Freezing: It freezes very similarly to cauliflower rice and because of the high water content, it tends to stick together. For this reason, I recommend freezing it first on a flat tray, then scraping it up and storing it in a freezer-safe container or bag. Just be sure to freeze it after drying it.
Nutrition
Serving: 1serving (about 1 cup of jicama rice) | Calories: 46kcal | Carbohydrates: 10.6g | Protein: 0.9g | Fat: 0.1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 180mg | Fiber: 5.9g | Sugar: 2.2g | Calcium: 14mg | Iron: 1mg
