Konjac Flour, Rice Flour, Inulin (Natural Plant-Based Fiber), Salt, Sodium Carbonate (Mineral Salt)
Cooking KOBEI Rice couldn’t be easier.
Start by boiling water, then once it’s off the heat, combine with an equal amount of rice. Cover and let it rest for 10–15 minutes, and it’s ready to serve.
Prefer a rice cooker? It can also be made in a rice cooker using the same 1:1 ratio.
See full preparation guide
At the center of KOBEI Rice is the konjac plant, a root vegetable long enjoyed in Asia. Its unique fiber, able to absorb many times its weight in water, is what gives KOBEI Rice its naturally light profile.
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