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Jicama rice is a light and refreshing alternative to traditional rice that requires no cooking. It can be used in bowls, stir-fries, and more.
If you’re unfamiliar with jicama, it’s a root vegetable with a texture that’s a cross between a potato and an apple. It has a slightly sweet flavor (but not as sweet as fruit) and a crunchy, juicy texture.
My friend, chef Doris Choi, introduced me to it when we made raw vegan sushi together over 11 years ago! It tastes better than rice and is faster to prepare.
Why You’ll Love It
Jicama’s unique texture creates a low-carb rice option that you don’t have to cook. Compared to cauliflower rice, it’s faster to prepare!
Jicama has approximately 11 grams of carbs per cup, but with 6 grams of fiber, it has only 5 net carbs. Considering one cup of rice has approximately 45 grams of carbohydrate, this is a significant difference!
How to Make Jicama Rice
Start by using a veggie peeler to peel away the tough jicama peel. You can use a box grater or food processor for the next step.
My preferred method is to use a food processor.
For this method, cut the jicama into chunks first, then add them to a 12-cup food processor bowl. Secure the lid and pulse several times, until the texture looks rice-like.
Variation
If you’re using a box grater, shred the jicama into rice size pieces. They will look like shreds, rather than rice, but the texture is close enough.
You can use this rice immediately, but if you plan on making sushi, you’ll want to squeeze out the excess moisture first.
Transfer the riced jicama to a thin dishtowel then squeeze out the excess liquid. You can do this over the sink or a medium bowl if you’d like to save the liquid for another use. (I’ve spiced it with a dash of cinnamon for a hydrating drink!)
The jicama rice is ready to use right away; no cooking is required! Season it with salt, lime juice, and fresh cilantro for a cilantro lime rice bowl. Or, add it to a large skillet and heat it over medium heat until it’s warm, about 3 to 5 minutes.
Serve this grain-free rice with your favorite coconut curry, or in a rice bowl with your favorite toppings. It’s flavor is neutral enough that it will pair well with pesto, seasoned pinto beans, or any dressings and sauces you love.
Below, you’ll see it in my favorite veggie sushi.
Looking for more grain-free recipes? Try my famous Cauliflower Pizza Crust, Cauliflower Fried Rice, or Sweet Potato Toast.
Jicama Rice
Ingredients
- 1 pound jicama
Instructions
- Use a veggie peeler to remove the jicama peel. Then cut it into 1-inch chunks. Transfer the chunks to the bowl of a food processor fitted with an S-blade.
- Secure the lid and pulse until the jicama has a rice-like texture. You can use it right away for a stir fry or rice bowl. If you'd like to use this for sushi, I recommend transferring the rice to a thin dish towel. Squeeze out as much excess moisture as possible– you'll likely see quite a bit of liquid squeezed out!
- Once the excess liquid has been removed, you can use this rice in veggie sushi or any other rice dishes you like. For warm rice, transfer to a skillet over medium heat and cook for 2 to 3 minutes, until any excess moisture evaporates. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
Nutrition
If you try jicama rice, please leave a comment and star rating below letting me know how you like it!
