Radish Rice is a tasty, low-carb alternative to regular rice. This easy recipe turns daikon radish into a dish that’s not just healthy but also really quick and easy to make. Perfect for keto followers or anyone wanting a lighter side, this is a simple way to switch up your meal routine.
Radish rice is prepared in a unique way that enhances both its texture and flavor. By pulsing daikon radish in a food processor until it resembles the size and appearance of traditional rice, this dish offers a satisfying crunch and a neutral base for various flavors. The use of high heat to stir-fry the “rice” quickly creates a tender yet slightly crispy texture. My personal experience with making this dish has taught me that the key is to stir occasionally and allow any excess moisture to evaporate while cooking. This leaves the radish rice perfectly fluffy.
❤️ Why you will love this recipe
- Quick and easy: From start to finish, this keto rice is ready in about 15 minutes.
- Healthy choice: It’s low in carbs and calories, making it great for a paleo, Whole30, or keto diet or anyone watching their carb intake.
- Versatile: Serve it as a main dish or a side; it pairs well with almost anything.
- Allergy-friendly: No gluten, dairy, or nuts, which is perfect for those with food sensitivities.
- Really looks like rice: My other half thought it was rice until he took a bite and realized it was a vegetable.
- Net carbs: This recipe has 4 grams of net carbs per 180g serving.
🗝️ Key ingredients & substitutions
- Daikon radish: Also known as mooli, Japanese radish, or Oriental radish, it’s riced to mimic the texture of white rice. There are a few varieties, but to get it to closely resemble traditional rice, you’re looking for the large white variety, either Japanese Minowase or Miyashige White. No real substitute here, but for a different flavor profile, try using cauliflower. You can usually buy daikon radish in Asian grocery stores or farmer’s markets. I’ve also ordered it online from an Asian grocery store.
- Olive oil: Used for cooking the whole30 rice, giving it a slight richness. You can swap this with any other cooking oil you prefer, like avocado or coconut oil.
- Salt: Enhances the natural flavors of the radish. Sea salt or Himalayan pink salt are good options.
- Ground black pepper: Adds a bit of spice and depth. If you’re not a fan, it’s optional or replaceable with a pinch of white pepper for a milder taste.
🥣 How to make radish rice
- Prepare the radish: Start by cutting the daikon radish into 2-3 inch cubes.
- Rice the radish: Pulse the cubed radish in a food processor until it resembles the consistency of rice grains.
- Heat the oil: In a large nonstick skillet, heat the olive oil over medium heat until hot.
- Cook the radish rice: Add the riced radish to the hot oil and stir-fry for about 10 minutes. The goal is to soften the radish while evaporating excess moisture.
- Stir occasionally: Keep stirring to prevent the radish rice from sticking to the pan and to ensure even cooking.
- Season: Once cooked and the desired texture is achieved, season with salt and ground black pepper to taste.
- Drain if needed: If there’s excess liquid, you can drain it to keep the radish rice fluffy and non-soggy.
- Serve: Enjoy your radish rice warm as a side or a base for other dishes.
🪄 Recipe notes & tips
- Consistency is key: Make sure to pulse the radish evenly in the food processor to get uniform grains that cook evenly. If some radish is still chunky, remove the rest and pulse the chunky bits again.
- Don’t overcook: Radish rice should be tender but still have a slight bite to it, similar to al dente pasta.
- Flavor boost: Feel free to add herbs or spices like parsley, cilantro, garlic powder, or onion powder for an extra flavor kick.
- Avoid sogginess: After cooking, if there’s any liquid left, be sure to drain it off to keep the texture of the paleo rice perfect.
✨ Variations
- Cheesy radish rice: Stir in some grated Parmesan or cheddar cheese at the end of cooking for a creamy, cheesy twist.
- Spicy: Add a dash of red pepper flakes or a spoonful of your favorite hot sauce to the radish rice for some heat.
- Herb-infused: Mix in fresh chopped herbs like basil, thyme, or dill just before serving for a fresh, aromatic touch.
- Asian: For an Asian-inspired version, add a splash of soy sauce and a sprinkle of sesame seeds.
- Mediterranean style: Incorporate chopped olives, sun-dried tomatoes, and a sprinkle of feta cheese for a Mediterranean flavor.
- Breakfast twist: Top the radish rice with a fried egg, a splash of soy sauce instead of salt, a little sesame oil, and a drizzle of sriracha sauce for a hearty breakfast bowl.
🫙 Storage instructions
- Cool & airtight: Allow the radish rice to cool completely before storing it in an airtight container.
- Refrigerate: Keep the radish rice in the refrigerator for up to 3-4 days.
- Freeze: Freeze in a freezer-safe container or freezer bag for up to 3 months. Cook from frozen.
- Reheat gently: When ready to eat, reheat gently in a pan over medium heat, or microwave until heated through.
🍽️ What to serve with this recipe
- Main dishes: Chinese braised pork, keto beef and broccoli, chicken bacon ranch casserole, keto chicken alfredo casserole, keto chicken enchilada casserole, tomato, beef, and egg stir fry, meatballs and gravy, or turn it into a Mexican rice bowl with skillet fajita chicken and peppers.
- Vegetable sides: Greek crustless zucchini quiche, keto guacamole, sauerkraut, or air fryer Brussels sprouts.
- Sauces and dips to drizzle: Spicy mayo, keto ranch, green taco sauce, turkey gravy, or hot sauce.
❓ Frequently asked questions
Can I make radish rice without a food processor?
Yes, you can grate the radish using a box grater instead, although it might take a bit more effort to get a rice-like texture. You can also spiralize it and chop it up.
Can I use white radish instead of daikon?
Yes, white radish or Korean radishes can be used as they’re very similar to daikon, though the flavor might be slightly sharper.
What are the nutritional benefits of radish rice?
Daikon radish rice is low in calories and carbs, and it’s a good source of vitamin C and fiber, making it a healthy alternative to traditional rice.
😋 More keto side dishes you will love
- Spicy Peanut Zucchini Noodles
- Mashed Rutabaga
- Air Fryer Brussels Sprouts with Bacon
- Whole30 Coleslaw
- Sesame Broccoli
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📖 Recipe
Radish Rice Recipe
Radish Rice is a tasty, low-carb alternative to regular rice. This easy recipe turns daikon radish into a dish that’s not just healthy but also really quick and easy to make. Perfect for keto followers or anyone wanting a lighter side, radish rice is a simple way to switch up your meal routine.
Ingredients
- 900 g daikon radish about 1 large radish
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 pinch ground black pepper
Instructions
- Begin by turning the radish into “rice”. Cut the radish into 2-3 inch cubes and pulse it in a food processor a few times until it looks like rice.900 g daikon radish
- In a medium-large pan, heat the olive oil over medium-high heat. When it’s hot, add the riced radish and cook it until soft, about 10 minutes, stirring occasionally.1 tablespoon olive oil
- Drain off any excess liquid if needed, and season with salt and black pepper. Enjoy!1 teaspoon salt, 1 pinch ground black pepper
Notes
- Consistency is key: Make sure to pulse the radish evenly in the food processor to get uniform grains that cook evenly. If some radish is still chunky, remove the rest and pulse the chunky bits again.
- Don’t overcook: Radish rice should be tender but still have a slight bite to it, similar to al dente pasta.
- Flavor boost: Feel free to add herbs or spices like parsley, cilantro, garlic powder, or onion powder for an extra flavor kick.
- Avoid sogginess: After cooking, if there’s any liquid left, be sure to drain it off to keep the texture of the radish rice perfect.
Storage & reheating instructions
- Cool & airtight: Allow the radish rice to cool completely before storing it in an airtight container.
- Refrigerate: Keep the radish rice in the refrigerator for up to 3-4 days.
- Freeze: Freeze in a freezer-safe container or freezer bag for up to 3 months. Cook from frozen.
- Reheat gently: When ready to eat, reheat gently in a pan over medium heat, or microwave until heated through.
Nutrition
Calories: 57kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 503mgPotassium: 409mgFiber: 3gSugar: 5gVitamin A: 0.1IUVitamin C: 40mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!