Product description
If you are following a keto, low-carb, or calorie-conscious lifestyle, you already know the struggle: rice is the hardest thing to give up. It is comforting, versatile, and the base of almost every meal you grew up with.
Shirataki rice does not ask you to give it up. It just changes what the rice is made of.
Made from the konjac plant — a root vegetable native to Asia and used in traditional cooking for over 2,000 years — shirataki rice contains almost no digestible carbohydrates or calories. The konjac glucomannan fibre passes through the digestive system largely intact, meaning it feeds your gut without feeding your blood sugar.
WHAT MAKES IT DIFFERENT
- Zero net carbs: suitable for ketogenic, low-carb, and diabetic-conscious meal plans
- Zero gluten: safe for coeliac and gluten-sensitive consumers
- High in glucomannan fibre: supports satiety and digestive wellness
- Absorbs flavour perfectly: cook it exactly like rice — in curries, stir-fries, soups, bowls
- Vegan and plant-based: 100% konjac root, nothing added
- Ready in under 5 minutes: rinse, boil 2 minutes, dry-fry 1 minute, done
HOW TO PREPARE IT
Step 1 — Rinse thoroughly under cold running water for 1–2 minutes. This removes the natural konjac aroma.
Step 2 — Boil in water for 2 minutes. Drain.
Step 3 — Dry-fry in a non-stick pan on medium heat for 1 minute, stirring continuously. This removes excess moisture and improves texture.
Step 4 — Add directly to your curry, stir-fry, soup, or bowl. Season as desired.
Tip: The more flavor you cook it with, the better it tastes. It performs best in bold, spiced preparations — dal, chicken curry, coconut stir-fry, or a simple ghee and cumin treatment.
INGREDIENTS
Konjac flour (glucomannan), water. No artificial additives. No preservatives. Gluten-free. Non-GMO.
Nutrition
Servings per 100g
| Nutrient | Value | % Daily Value |
|---|---|---|
| Energy | 33kj | 0% |
| Saturated Fat | 0 g | 0% |
| Glucomannan Fiber (active) | 1.5g | -- |
| Total Sugars | 0g | 0% |
| Total Carbohydrate | 2g | 1% |
| Dietary Fiber | 1.5 g | 5% |
| Calcium | 15g | 1% |
| Protein | 0.1g | 0% |
| Sodium | 4mg | 0% |
STORAGE
Store in a cool, dry place before opening. Refrigerate after opening and consume within 3 days. Keep in water in the refrigerator if not using immediately; change the water daily.
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Sign UpShirataki rice is made from konjac flour — extracted from the konjac plant root (Amorphophallus konjac). Konjac is a plant native to Asia with a long history of use in traditional Japanese and Chinese cooking. The flour is combined with water and shaped into rice-sized pieces. It contains no wheat, no grains, no artificial additives, and no preservatives.
Shirataki rice contains approximately 0.5g of net carbs per 100g. The total carbohydrate figure (around 2g) is almost entirely glucomannan fibre, which is a soluble fibre that the human body cannot digest or absorb as glucose. This means it has essentially no impact on blood sugar, making it suitable for keto, low-carb, and blood sugar-conscious meal plans. It passes through the digestive tract largely intact, also supporting gut health and satiety.
The natural konjac aroma is completely normal and not an indication of spoilage. It disappears completely with proper preparation: rinse thoroughly under cold water for 1–2 minutes, boil for 2 minutes, drain, then dry-fry in a non-stick pan for 1 minute while stirring. This three-step process removes the aroma and significantly improves the texture, making it pleasantly chewy and ready to absorb any sauce or seasoning you cook it with.
Shirataki rice is commonly chosen as a rice alternative for blood sugar-conscious meal plans because of its extremely low net carb content and zero glycemic impact. The glucomannan fibre does not raise blood glucose levels. If you have a diagnosed condition and are managing your diet medically, we recommend consulting your healthcare provider — but shirataki rice is one of the most widely studied low-carb staple foods available.
Yes — and it performs exceptionally well in bold, spiced preparations. Because konjac is essentially flavour-neutral, it absorbs whatever you cook it in. Use it in chicken curry, dal, coconut milk preparations, or a simple ghee-and-cumin tempered base. The texture works best when the rice is added directly to the sauce and cooked together for 2–3 minutes before serving. Avoid using it as a plain steamed rice substitute — it shines when cooked with flavour.
