Recipe Directions

1. Cut Jicama into about 1 inch squares.. 2. Carve out mature coconut slivers, I use a fruit de-coring tool and cut as well, into one inch squares.. 3. add a dash of your favorite salt 4. add to food processor for about 3 to 5 seconds to rice-like consistency 5. Now. pat dry. Lay out on two thick paper towels and soak up the excess moisture. 6. add agave nectar for slight sweet taste. 7. add coconut oil 8. place in fridge for about 15 to 30 min.
Presto sticky rice.!!
Now. You can apply this to your favorite sushi or other rice dishes or..
Variants: For Mexican Rice.. add diced carrots and cumin to taste. For Asian or Indian Rice.. add one half turmeric root minced.. Hope you enjoy it as much as I do..
Saludos, AELF

AELF's Thoughts

K. heres one of my favorite dishes. To compliment or just by itself, Yumm.. No dehydrator or complications. Its great for making your favorite sushis or adding to your favorite mexican or asian dishes. Based on Sarma’s Sushi rice I’ve made a few mods and variants of this. K. Basic Idea. Pine-nuts are out of this world here in Mexico at a whopping 800 pesos a kilo sheesh! So I substitute for coconut..

Print This Recipe (PDF)

Click the button below to download the printable PDF.

Comments

Top voted

All

0 votes
+
Vote up!
-
Vote down!

Yes i remove the brown skin, but it usually isn't much. So it depends on how you "peel" the coconut. Use the de-corer, a round sharp tool and go not to deep and not to light. Just enough to get most of the coco-meat and very little brown casing. The coconut gives the rice a caribbean and slight sweet neutral taste that mixes well with the jicama. You then only have to use a small amount of agave nectar to sweeten. We are working on getting as close to a mexican taste and feel to our dishes so this takes care of lots of our flour starchy dish issues. Cheers

0 votes
+
Vote up!
-
Vote down!

awesome. do you remove the brown skin from your coconut meat or do you peel it? I always find peeling it to be such a pain :P
can't wait to try this. is the agave for flavor or texture? - i think I might like to leave it out....

0 votes
+
Vote up!
-
Vote down!

This is perfect for sushi! I love the idea of using Jicama as a rice base.

0 votes
+
Vote up!
-
Vote down!

Sounds great, thank you!

Leave a Comment

Comment

  • Allowed HTML tags: <a> <p> <br>
  • Lines and paragraphs break automatically.
  • Search Engines will index and follow ONLY links to allowed domains.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.