Dry Konjac Rice


The rice version of Shirataki, Konjac Rice is made from konjac flour, naturally low-carb, low-calorie and fiber-rich, which makes it a healthy alternative to rice. The Dry Konjac Rice absorbs flavors, can handle long simmers, yet maintain “chew,” making it an excellent addition to sauces, broth and stir fries. The silky texture of Shirataki Rice also pairs well with cold dishes, and as a naturally low-carb, low-calorie and fiber-rich alternative to rice.

-No preservatives

Tapioca starch, konjac flour, shellfish calcium/calcium hydroxide (coagulant for konjac), citric acid (from tapioca)

2.29 oz. (65 g), 22.93 oz. (650 g), 176.37 oz. (5 kg)

Boil the Dry Konjac Rice in approx.10 times the amount of water for about 10 minutes. Drain off the hot water, and it's ready to use for cooking. No rinsing necessary. 65g of the Konjac Rice expands to about 320g after boiling. Try it out as a rice substitute in risotto, paella, soup, etc.

Recommended Shelf Life:
2 years from the production date