Jicama Rice (no cooking required!)

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Jicama rice is a lightweight and refreshing alternative to traditional rice that doesn’t require cooking. It can be used in bowls, stir-frying, etc.

If you are not familiar with Jicama, it is a root vegetable with a texture that is the intersection between potatoes and apples. It tastes a bit sweet (but not as sweet as fruit) and has a crunchy juicy texture.

My friend, chef Doris Choi, introduced me to it when he made raw vegan sushi together 11 years ago! It tastes better than rice and is prepared faster.

Why do you like it

Jicama’s unique texture creates low-carb options that you don’t have to cook. Prepare faster than cauliflower rice!

Jicama has about 11 grams of carbohydrates per cup, but has 6 grams of fiber and only 5 net carbohydrates. Considering that a cup of rice has about 45 grams of carbohydrates, this is a significant difference!

How to make Jicama Rice

First, use a vegetarian peeler to peel the hard jicama peel. You can use a box grater or food processor in the next step.

My preferred method is to use a food processor.

For this method, first cut the Jicama into large pieces and then add it to a 12 cup food processing bowl. Secure the lid and pulse a few times until the texture looks like rice.

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If you use a box grater, cut Jicama into rice-sized pieces. They look like pieces, not rice, but the texture is close enough.

You can use this rice right away, but if you plan to make sushi you will need to squeeze out the excess moisture first.

Transfer the riced jicama to a thin plate and squeeze out the excess liquid. If you want to save liquid for other purposes, you can do this on a sink or a medium bowl. (I have added a little cinnamon to the moisturizing drink!)

Jicama rice is used with a towel and squeeze out the moisture.

Corn and rice are ready to use immediately. No cooking required! Season the cilantro lemon rice bowl with salt, lime juice and fresh cilantro. Alternatively, add it to a large skillet and heat over medium heat until warm, about 3 to 5 minutes.

Serve this cereal-free rice with your favorite coconut curry or in a rice bowl with your favorite toppings. It tastes neutral enough to pair with pesto sauce, seasoned pinto beans or any seasoning and seasoning you like.

Below you will see it in my favorite vegetarian sushi. (This is also perfect for vegan sushi bowls.)

Sushi is made with corn macaroni and roasted red peppers.

Looking for more grain-free recipes? Try my famous cauliflower pizza crust, cauliflower fried rice or sweet potato toast.

Use a vegetable peeler to remove jicama peel. Then cut it into 1-inch pieces. Transfer the bulk to a bowl of the food processor with S blue.
Secure the lid and pulse until the jicama has a rice-like texture. You can use it immediately for a fried or rice bowl. If you want to use it for sushi, I recommend transferring the rice to a thin napkin towel. Squeeze as much excess moisture as possible – you may see a lot of liquid extrusion!
After removing excess liquid, you can use this rice in vegetarian sushi or other favorite rice. For warm rice, transfer to a skillet over medium heat and cook for 2 to 3 minutes until excess water evaporates. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutritional information is used for about 1 cup of jicama rice. This information is calculated automatically, so this is just an estimate, not a guarantee.