Ready to Eat Rice, 7 Oz (Pack of 6), Plant Based Shirataki Konjac Rice, 5 Calories, 1g Net Carbs Per Serving, Keto, Gluten-Free

I found these to be great if you know how to prepare them. First get a strainer and wash them with cold water, let the cold water run and run until must of the smell is gone. I prepare a Puerto Rican "arroz con pollo" (rice with chicken) dish using these and it comes out very good almost as good as the real thing ;) Here is the recipe, 2 bags Miracle rice(1 bag per person) 1 pack, chicken thighs,4-6 pieces(no skin no bones)(Chicken breast drys out) 1/2 cup cut onions Oregano powder 1/4 tsp Lemon pepper or regular pepper (about 1/4 tsp) 1-2 chopped garlic or 1/4 teaspoon garlic powder olive oil (1 tablespoon)(optional) Red wine vinegar (or any other kind) 1 teaspoon For color;use one envelope of Cilantro-Achiote Sazon, Goya Sazon Cilantro-Achiote Seasoning or 1/2 cup tomato sauce. *3/4 to 1 cup water (or use 6oz of beer and 2oz water) If available use 1 tablespoon of adobo(replaces the pepper and garlic powder)for more authentic flavor. Goya Adobo All Purpose Seasoning, 8 Ounces you can buy it cheaper at many store that sells Latin products. Wash well and cut the chicken in small pieces, season with the vinegar, adobo or garlic powder, pepper and oregano powder, set aside. Add the Olive oil garlic and the onions to the pot at medium heat, after a minute, add the chicken and cover in medium heat. Cook in medium for about 8-10 mins, add *water (or beer)and cook uncover and let it boil for about 3-5 mins. Meanwhile wash the miracle rice in a strainer under cold water, drain it. Add the Miracle rice to the chicken and the seasoning packages, mix it well and let it cook uncovered for about 15-20 minutes or until water is evaporated. (sometimes I drain some of the water since I put extra when cooking the chicken) For more flavor, add a little envelope or cube of Ham flavoring Goya Concentrated Ham Flavoring, 8-Count Packages (Pack of 36) or chicken Goya Cubito En Polvo Pollo/Tomate, 2.15-Ounce Units (Pack of 24) Try it, it taste great! You can also follow the recipe and use pork, or canned garbanzo beans, pigeon peas or beans, instead of chicken.

For context: I’m a biohacker on a strict CGM-monitored low-glucose/low-carb diet. This review is for people who understand glucose monitoring and ultra-low carb eating—not casual “keto” shoppers. I keep my total carbs under 20 per day and aim to stay between 70–105 on my CGM. My body is insanely efficient at converting anything into glucose—so much so that every so-called “low-carb/keto” product on the market spikes me (all brands of keto bars, tortillas, breads—even the ones that claim to CGM flatline for other people). My glucose even rises on clean protein powders with zero carbs. In short: my body is in the top 1% of glucose converters, and I’ve wasted hundreds of dollars testing products that don’t work. Until now. This morning, I made Vietnamese ground beef with this mushroom rice, plus monk fruit + allulose to caramelize it. Result: not only did my CGM flatline, but my glucose actually went down over the next two hours. If this had been real rice + sugar, I’d have spiked 75–100 points. On the glucose impact scale, this product scores an 11/10. Taste/texture? 4/10. If you’ve had mushroom noodles before, you know the slight fishy smell and the bouncy chew. It’s not gourmet. But it’s absolutely edible and—more importantly—completely workable as a regular staple. I already bought another box. This is the first “starch” substitute I’ve ever found that truly doesn’t spike my glucose. For someone like me, that makes it gold. Keto beggars can’t be choosers—edible and CGM-flat at 87, that’s all you need to know. Highly recommended for its intended purpose.

These literally made me sick. First, when you open the package you have to drain off the water, which is fine except that once you do the whole thing has the faint scent of fish. I guess that's not so bad if you like fish, but I don't. (2) Then you have to put them in a pan full of water and boil them for about 1 minute. What you come up with are these small little pearls that essentially smell fishy and taste like nothing at all unless maybe its pearls of tasteless rubber. I tried butter and salt, the flavoring from ramen noodles, spaghetti sauce, velveeta for mac and cheese. Nothing made the consistency of these little pearls any better. In essence it feels like you are taking a mouthful of big metamucil (which makes me gag anyway). But beyond that, after I ate the smallest amount of them, they made my stomach cramp and I was nauseated for the rest of the evening. At first I thought it was just a quirky thing, but I tried something else on them to see if it made them better and I got even sicker. At that point I was done. Yeuck. A waste of money. I'm going to try the kind mixed with tofu and if they stink as bad as these, or make me sick then I'm done, if I don't end up in the hospital with some gastric illness.