Miracle Noodle Ready to Eat Rice, 7 Oz (Pack of 6)

I found these to be great if you know how to prepare them. First get a strainer and wash them with cold water, let the cold water run and run until must of the smell is gone. I prepare a Puerto Rican "arroz con pollo" (rice with chicken) dish using these and it comes out very good almost as good as the real thing ;) Here is the recipe, 2 bags Miracle rice(1 bag per person) 1 pack, chicken thighs,4-6 pieces(no skin no bones)(Chicken breast drys out) 1/2 cup cut onions Oregano powder 1/4 tsp Lemon pepper or regular pepper (about 1/4 tsp) 1-2 chopped garlic or 1/4 teaspoon garlic powder olive oil (1 tablespoon)(optional) Red wine vinegar (or any other kind) 1 teaspoon For color;use one envelope of Cilantro-Achiote Sazon, Goya Sazon Cilantro-Achiote Seasoning or 1/2 cup tomato sauce. *3/4 to 1 cup water (or use 6oz of beer and 2oz water) If available use 1 tablespoon of adobo(replaces the pepper and garlic powder)for more authentic flavor. Goya Adobo All Purpose Seasoning, 8 Ounces you can buy it cheaper at many store that sells Latin products. Wash well and cut the chicken in small pieces, season with the vinegar, adobo or garlic powder, pepper and oregano powder, set aside. Add the Olive oil garlic and the onions to the pot at medium heat, after a minute, add the chicken and cover in medium heat. Cook in medium for about 8-10 mins, add *water (or beer)and cook uncover and let it boil for about 3-5 mins. Meanwhile wash the miracle rice in a strainer under cold water, drain it. Add the Miracle rice to the chicken and the seasoning packages, mix it well and let it cook uncovered for about 15-20 minutes or until water is evaporated. (sometimes I drain some of the water since I put extra when cooking the chicken) For more flavor, add a little envelope or cube of Ham flavoring Goya Concentrated Ham Flavoring, 8-Count Packages (Pack of 36) or chicken Goya Cubito En Polvo Pollo/Tomate, 2.15-Ounce Units (Pack of 24) Try it, it taste great! You can also follow the recipe and use pork, or canned garbanzo beans, pigeon peas or beans, instead of chicken.

I would not recommend eating this alone. But be creative. To me it tasted like rice. Here's what I did. I am on the HCG diet and the way I prepare it did not interfere with my weight loss. But see for yourself. Everyone's body is different. But it should work like a charm on any other weight loss program. I made miracle rice in a way that it really tastes good once you put out of your mind how it is packaged and smells before rinsing. I rinsed two packages and put it in a container with one can of 99% fat free chicken broth (that's what I had). Then I sauteed and lightly seasoned onions (in PAM and later added water to make tender since I was not using oil) and put it in the broth-"rice" mixture. Seasoned the mixture just a little with a non salt seasoning. I am really enjoying it. It isn't salty and tastes just like chicken soup with rice. It would be funny if someone else thought of this already. It's so simple I am sure someone did. But my hunger and curiosity kind of brought out some culinary creativity. I think half of this is was only 10-15 calories with the broth and the onions.

So, when I first saw this rice I thought "cool, a low carb alternative to rice." Oh how wrong I was. first of all, I am apparently horrible at seeing the pictures correctly. I say this mainly because when ordered I thought it was like normal rice as it shipped dry. Wrong! The reason I cannot find it in bigger bags is because it is pacaged in a water-like fluid. so following the instructions on the back I see another thing that concerns me it said that the order was normal. Ok so when I see this I instantly was thinking that they had to have had a lot of complaints to print that on the bag. But it said the oder would go away... Once I rinsed it and boiled it and used a pan on med to high heat to dry it. Why do I feel like I'm doing laundry and not making dinner? Maybe because the smell can remind you of how your clothes smell in the hamper after a long day of selling fish on the docks. Not so good. Still I thought give it a try, ok so I followed the instructions and I even added a little bit of salt and tryed it with some chicken marsala. I still couldn't get over the fish smell. Now the texture was not bad, it wasn't great but not bad it was kind of a tapioca like bouncy texture. I try to find some good in the situation but I can't think of a thing I would use this for, I have tried a couple of rice alternatives and I would say the best at the moment is "riced cauliflower" so as far as I can tell this is just the top part of the cauliflower chopped into rice sized pieces and flash frozen. This is actually pretty good and that is saying something because I am not a fan of cauliflower! So in the end I would have to rate this 1 star not because it's a bad product because I personally would prefer to eat.. something else.

First this is rice like to the eye. However, mouth feel is more like couscous. Do not smell the product it won't be pleasant. This is made from Konjac flour which done people are allergic to. Be careful. Konjac is sort of bland on its own but soaks in flavor well. Here are my suggestions if you are cutting carbs Rinse with cold war let drain well. In a cast iron pan on medium low evaporate remaining liquid from miracle rice. When dry turn off. In another pan or pot make whatever you want to mix it with. My first dish was pork fried rice. I made scrambled eggs and mixed it into fried "rice" (couscous). It actually was really good, my son enjoyed it as well. If you make a stew. Make sure you throw in the miracle rice in after you serve it in your bowl. I would just stir a quarter cup or so.

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.

In general, I am a meat and potatoes man. I do not like a lot of vegetables, so for my side dishes I've always eaten things like potatoes, rice, or macaroni. This made things very complicated for me when I was diagnosed with diabetes. I tried the pasta alternatives (such as Dreamfields), but still got glucose spikes with them. I also tried using cauliflower as a rice substitute, but couldn't get past the taste. I was therefore not very optimistic when I placed my first order for Miracle Rice. Upon opening the package, I did notice the fish smell that other reviewers had described. I rinsed the rice in cool water for about 15 seconds, then boiled it in a pot of water for about a minute. I drained the rice, then spiced it up with kosher salt, pepper, and a dash of Old Bay. I sauteed some venison tenderloins and made some brown gravy from a package. The end result was a pleasant surprise. The texture was quite different from real rice; there was very little chewing involved. The Miracle Rice did indeed take on the taste of the spices and gravy, and was an acceptable substitute for the real thing. It's a little slimy, and loses heat pretty quickly, but is definitely edible. I will certainly order it again, and am glad to have an alternative for rice that is at least mildly reminiscent of the real thing.

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 :-)