“These dried konjac noodles and rice offer a convenient, versatile alternative to traditional pasta and grains, with fewer calories and carbs. Made from the konjac root, a naturally high-fibre plant, they come in a shelf-stable form that absorbs sauces beautifully and fits effortlessly into gluten-free or vegan meals.”
| Country of Origin | Indonesia |
| Directions Note | Place the konjac rice in a pan and add plenty of cold water; and soak for at least 30 minutes. Bring to a boil then simmer for 12 minutes. Lets it sit for 15 minuts and drain if necessary. Enjoy on its own or in your favourite recipe. |
Ingredients
Konjac; Tapioca Startch; Calcium Carbonate; Firming Agent (Calcium Hydroxide; Citric Acid)
















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