Recipe Directions

Cut the jicama into small chunks and use a food processor on pulse to chop it into rice-sized grains. Spread over mesh trays or similar and dehydrate at low temperature until slightly dry – about an hour at 105 degrees. Much more than this and the jicama will shrivel up into miniscule, unusable grains. Place in large serving bowl. Add the rest of the ingredients and mix well. Serve cold or slightly warmed up.

Sleeknraw's Thoughts

I served this “rice” with thai veggies for a raw dinner party I hosted last night and it was a huge hit. Even the kids gobbled it up. Unfortunately I didn’t keep track of the exact quantities I used, but my guestimates should make several cups.

This recipe will keep in the refrigerator for several days and can be used in much the same way as cooked rice. I’ve left out the coconut and made dishes like raw paella and spanish rice with it as well.

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What did you use for your Thai Veggies???

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This is a fantastic recipe! I've made it as the recipe states, & also tried it with the pine nuts & some fresh peas, onion, carrot, etc., as a 'risotto' - both ways were really tasty.

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Love the idea of adding pine nuts. Mmm, I see a raw risotto in my future...

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This is soooo yummy. I added pine nuts to the jicama before putting in the process which gives the 'rice' even more depth....yum!!

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Cool and different! I'll try it as a alternative to cauliflower rice. :)

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Jicama really is so very tasty. The first time I made this recipe, I used my oven on the lowest setting with the door slightly ajar. Since the jicama is only in there for a very short time, it's unlikely to get very hot. Hope you like it.

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I love jicama! This sounds soooo good. Damn! I wish I had a dehydrator. Into my recipe box it goes until then. Thanks for sharing. :)

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