The best konjac rice
Zen Pasta's konjac rice is our safe bet for a healthier alternative to conventional rice. This konjac rice is dry and has many advantages over the widespread hydrated version
Zen Pasta's konjac rice has a more pleasant texture, has more konjac and does not have any unpleasant odor, unlike the hydrated version of konjac rice. Being dehydrated, Zen Pasta rice is completely odorless and tasteless.
What is konjac rice
?
Konjac rice is obtained and elaborated from the konjac root, an Asian plant that has been used for centuries in the oriental diet for its beneficial properties for our health.
Konjac rice is actually made from the konjac root, an Asian plant that has been used for centuries in the oriental diet for its beneficial properties for our health
This rice is actually a paste that is made with this root and is given the shape of rice grains, being with an identical aspect to conventional rice.
Konjac rice contains virtually no carbohydrates (specifically it has 0.6g of carbohydrates per 100g) and is very low in calories, only 38kcl per 100g!
This is why kojac rice is ideal for people following a low-carb diet or for people who simply want to eat more healthily.
Properties of konjac rice
Konjac, in all its variants, is a food present in the diet of Asian countries due to its multiple beneficial health properties. Therefore, konjac rice contains the following properties
▶ It is low in carbohydrates and calories, as mentioned above
▶ It is very rich in fiber, so it helps us to maintain a healthy intestinal transit.
▶ It is very satiating. Actually with a little bit of konjac rice you eat, you will notice sooner that you are satiated.
▶ Reduces glucose and cholesterol levels, thus helping to prevent cardiovascular diseases.
How to cook konjac rice
Cooking this konjac rice is very easy and quick. As it is dehydrated, its volume increases when cooked, so 22g of dry rice becomes 100g of cooked rice.
To prepare konjac rice, it should be cooked in plenty of boiling water for 13-15 minutes and, after this, drain well. It is necessary to follow these instructions to ensure that the tapioca starch (and therefore the carbohydrates) remains in the water rather than in the rice.
It is necessary to follow these instructions to ensure that the tapioca starch (and therefore the carbohydrates) remains in the water rather than in the rice
It doesn't matter if you cook the konjac rice for longer, since it doesn't overcook. After cooking and draining it well, you can add your favorite seasoning or prepare it with your favorite recipe
Ingredients for konjac rice
Konjac flour, tapioca starch, acidity regulator: citric acid, calcium hydroxide
Acidity regulator: citric acid, calcium hydroxide
Acidity regulator: citric acid, calcium hydroxide
