Konjac rice, also known as shirataki rice, is not a grain rice, as it does not come from a grain plant. It is made from the root of the konjac yam plant, which is native to Southeast Asia. The root of the konjac yam is ground into a flour-like substance, which is then mixed with water to form the rice-like grains.

Konjac rice is a low-calorie, low-carbohydrate, and gluten-free substitute for traditional rice. It is often used as a rice substitute by people who are looking to reduce their carbohydrate intake, or who follow special diets like keto, paleo, or vegan.

Konjac rice has a slightly translucent appearance, a gelatinous texture, and a mild flavor that can easily take on the taste of the dish it is served with. It can be used in a variety of dishes, such as stir-fries, salads, and soups, and is a popular ingredient in Japanese and Korean cuisine.