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

I can't believe how great of a substitute this is for rice. It's barely even a compromise in taste - in fact, I'd say if you were to substitute this product for real white rice, this product will get you about 85-90% there in satisfaction. With this shirataki rice, I make spanish rice, fried rice, garlic butter fried rice... you name it! No odor, no compromise in texture. My only gripe which is a minor one is that these grains aren't as long as normal jasmine rice grains. But oh well. For me, very well worth the savings in calories. So many of my meals are guilt free now. If you're trying to substitute this for white rice plain, I might not recommend it (you'll get like 40-50% there in terms of satisfaction... others may have varying reviews). Overall, I love this product and will order this regularly and wish this was priced less because I would get boxes and boxes of it.

I love this shirataki rice! While it doesn't taste like rice, it pairs well with chili, stir fry, soups, and other dishes that need rice. I rinse it first and throw it in a pan with a little olive or coconut oil. I then let it cook a few minutes to dry it a little. It doesn't have any taste alone, but it takes on the flavors of what you're eating. It's super low carb and calories so it's a good replacement for those of us who have food restrictions. The only thing I don't like it paired with is spaghetti. I'm half Italian, so my mind can't make the jump with shirataki and Italian dishes. I guess you could give it a try though! At ay rate, it has marvelously replaced many rice dishes for me.

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.

My kids even love this! So delish! Love all miracle noodle products!

If you are not sure if you will like Shirataki this is a nice trial size package but at a premium price. Here on Amazon the multi-packs are running around three each instead of the six I am paying. If a grocery store near you has these in rice or noodle form they can be as low as two dollars. This should make two or three servings depending on the recipe.First, these and all current Shirataki products are packed in water. I am not sure why but that is just necessary. Shirataki noodles like these are made from the flour of a type of yam. Other companies use Shirataki and tofu flour to make noodles with a more starchy texture instead of the slippery feel of pure Shirataki. The stagnant water or fish odor when you open packages is just something you have to deal with.Second, rice is a severe misnomer, they are more like pearl tapioca balls or a slippery orzo pasta.To use: bring broth with seasonings for soup to a boil. In the sink open the package and pour the stagnant smelling water out of the package and rinse the product for half a minute or more to remove most of the odor. A wire strainer is useful here. Add the rinsed contents of the package to the broth or water and boil for one minute. Shirataki absorbs the taste of what they are cooked in and boiling is best. The orzo-like "rice" should not be boiled longer than a minute or so. After you have boiled these in a chicken or beef broth with added vegetables and seasoning and anything else you enjoy in a soup serve and you have an extremely low calorie, low carb, filling meal.There is a low carb Shirataki fried rice recipe with egg and bacon that sounds good, Google it, but I haven't tried that yet. I do think boiling Shirataki for a minute in broth improves the flavor enough to do that for any recipe you are considering. Some people just boil Shirataki in water and then add the Shirataki to whatever dish and cook that for a couple minutes for the Shirataki to absorb the flavors.I have mixed feelings about Shirataki. The texture and preparation take getting used to and it may be easier to just make some spaghetti squash and have those noodles available in the refrigerator to use as an alternative. However, Shirataki noodles or "rice" are much lower in carbs and calories (zero!) than the low carb wheat and other grain pastas that are becoming much more common.

My spouse and I both eat low carb, and he loves rice, so these looked like they had the potential of becoming a regular part of our lives.These are a product from a sea plant, so when you open the package of "rice" in water, you will smell something literally "fishy". I shouldn't have let him see this part of the operation because once he smelled it, it was like he couldn't get the fish thing out of his mind... and he's a vegetarian.You do have to rinse these a lot in a strainer, and they even smell a tiny bit while boiling for the requisite minute or two but it disappeared. When done boiling, you lay them out on a paper towel to dry a bit.This "rice" probably works better if used in something, or if boiled in something like broth to pick up flavor. We tend to eat rice as a bottom for something on top, and naked, this rice probably isn't at its best.The texture is not like rice- these are slippery and smooth, more like tapioca. The fact there's little bits is what makes kind of like rice. We put some vegetable curry on top and dug in.The fish taste was completely gone, but as you would guess, it is not as satisfying as regular rice. On the other hand, if you are used to having to change your expectations because you have done subtituting for carb-laden foods before, you may be fine with this "rice". I was, and I have been eating low carb for years. Hubby has not low carbed as long and did not find them wonderful, and told me I need not buy this again... though shopping just for myself, I would.I guess we're back to Dreamfield's pasta products. Wish they made a rice or orzo style product!

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.

I am surprised to see people ordering the UNUSUAL product and expecting to use USUAL ways to prepare it. Also expecting the USUAL taste, texture, smell, etc.,First - if one just follows directions and rinses WELL, then dries the product (rice, or pasta, I've used both) - the smell is gone and texture is not bad at all.When drying - I don't mean paper towel drying - throw it on the non-stick pan and dry on low heat until most of the moisture is gone.After that - use with either "dessert" type of concoction ( I often use it with Almond Milk and a few drops of stevia, or Coconut Kefir and a few drops of stevia) OR with the "main dish" type of foods like ground turkey and/or stir-fried veggies.It then works as a filler, much like Tofu - tasteless and blends with the food you prepare it with. And just like Tofu - does not taste good on it's own.Another good thing is that Glucomannan (that what those products are made out of) is good for one's digestion - being a soluble fiber that we all need and don't get enough in our regular diets. Keeps you regular :-)