Radish Rice Recipe

A bowl of freshly cooked radish rice on a wooden table, surrounded by a light gray cloth.

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Course: Sides

Cuisine: Asian

Diet: Diabetic

Keyword: daikon radish, easy, keto, low carb, paleo, quick, radish rice, riced radish, whole30

Servings: Servings

Calories: 57kcal

Author: Bethany Galloway

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