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!
How to make Jicama rice
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. Kimchi Fried Rice is spicy and flavorful making a delicious compliment to the little bit of sweetness in the jicama. Wild Rice Soup, replacing the rice with jicama rice. Enjoy just as rice with a little salt, pepper, and butter or coconut oil.
