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Eight years ago, my friend Linda messaged me on Facebook and asked me if I’d join her for a Pad Thai lunch in Bangkok.
I said yes.
Mind you, Linda was visiting her family in Thailand, and I was in San Francisco. She clearly knew me and my weakness for rice dishes. That’s how I ended up on a 10-day adventure in Thailand, eating my way through Bangkok and soaking up the sun in the Islands, falling in love with authentic Thai food like never before. I even ended up taking a Pad Thai cooking class!
Here’s my proof, a photo collage of the colorful food I ate in Thailand in 2010:
Rice is not just food in Thailand – it’s part of religion, culture and traditions that date back to 6,000 years ago.
Fun fact: rice is so central to Thai food culture that the most common term for “eat” is “kin kao” (eat rice) and one of the most common greetings is “kin kao laew reu young” (“have you eaten your rice yet?”), which is similar to the American “How are you?” I’m so on board with this. In fact, if I could pick one food to eat for the rest of my life… it very well could be rice.
Growing up in Russia, rice has always been a staple. From milk rice porridge that my grandpa would make for breakfast, to lunch stews, and as a side for dinner. As I’ve been trying out different ways of eating, rice has been a part of my diet on and off.
Recently it made a big return into my life. During a 21-day elimination program I was on, brown rice was an approved and recommended healthy carbohydrate source. I used it as a base for our lunch bowls, dressed up with liquid aminos and tahini, made rice milk, and black rice coconut pudding.
I also discovered a whole new breed of rice–Riceberry Rice–a newly developed organic strain of rice that directly helps farmers in Thailand grow their way out of poverty. It tastes SO GOOD!
Here are some of my favorite healthy rice recipes using @eatthairice.
Black Rice Pudding Recipe
Black rice is a whole-grain rice variety is naturally sweet and rich in fiber. It makes delicious rice pudding or side dish that’s reminiscent of Thai mango sticky rice dessert–in fact, you can absolutely serve with fresh mango! I love eating it warm for breakfast or chilled for dessert.
INGREDIENTS:
- 1 cup Thai black glutinous/sticky rice
- 4 cups filtered water
- 1 can full-fat coconut milk
- Optional spices: 1-inch fresh ginger, peeled and chopped finely or grated + 1 teaspoon lemon zest
- 1/4 teaspoon Pink Himalayan salt
DIRECTIONS:
- Soak rice in 3 cups filtered water for 10 hours.
- Rinse and drain.
- Place rice in a pressure cooker (you can use a pot, too) with coconut milk, 1 cup filtered water, salt and optional spices and cook for 25 minutes.
- Serve with a drizzle of maple syrup, coconut milk, and dried coconut as a delicious breakfast or satisfying dessert. Can be served warm or chilled. Keep in an airtight container in the fridge for up to 3 days.
Homemade Rice Milk
Ever run out of nut milk? It doesn’t have to put a pause on your latte life. I’ve been exploring alternatives to store-bought non-dairy milks and oh my it’s so easy! Plus, you produce way less waste when you make your own non-dairy bevs.
Here’s how to make your protein-boosted rice milk.
INGREDIENTS:
- ½ cup uncooked Thai jasmine white or brown rice
- 4 cups filtered water
- 2 TBSP hemp seeds
- 2 TBSP maple syrup or 2 dates
- 1 pinch Pink Himalayan salt
DIRECTIONS:
- Rinse and cook the rice according to the instructions on the package. I recommend using a pressure cooker. Cool the rice. *Optionally, you can skip the cooking step and soak the rice overnight in 2 cups water, then rinse and follow the same instructions below.
- Blend 1 cup rice with 4 cups filtered water, 2 TBSP hemp seeds, a pinch of Himalayan salt until creamy,
- Strain the milk using a nut milk bag (this step can be avoided if you don’t care about it separating).
- Reblend with maple syrup or dates, if you wish to have it sweetened. You can also flavor your rice milk with cinnamon, cacao powder or turmeric powder to make easy turmeric milk.
- Store rice milk in a jar or bottle in the fridge for up to 4 days.
Bone Broth Kitchari Recipe
Kitchari is an ayurvedic dish made with lentils, rice and spices. It is very warming, nourishing, and helps your body detoxify naturally. Kitchari is rich in protein and very filling! When I make a pot of kitchari, I tend to eat it any time of the day – it’s super versatile and can be customized with your favorite vegetables. I make my version with Thai jasmine rice and bone broth for its flavor and gut healing properties.
INGREDIENTS:
- 1.5 cup green mung beans
- 1 cup Thai Jasmine brown or white rice
- 4 cups bone broth (I used Brodo) – you can use water or vegetable broth for a vegan version
- 4 cups assorted vegetables – I love using chopped carrots, sweet potato and spinach. You can also use broccoli, kale, cauliflower and zucchini
- 3 tablespoons ghee (use coconut oil for a dairy-free version)
- Spices: you can buy pre-made kitchari spice mix and use 3 tablespoons, or make your own mix using turmeric, cumin seeds, fennel seeds, mustard seeds, black pepper and coriander
- Optional: 1-inch fresh ginger, chopped
- 1 teaspoon Himalayan pink sea salt
DIRECTIONS:
- Soak the beans in water 4 hours to overnight, then rinse.
- Heat up a pan, and add ghee.
- Add mustard seeds and sauté for a couple of minutes. Add the rest of the spices, except salt.
- Add the rice and beans and make sure they’re coated in spices.
- If you have a pressure cooker, transfer everything into it, add bone broth, and cook for about 20 minutes (check your pressure cooker instructions).
- If you prefer to cook it in a pan or pot, add the broth, bring to a boil, cover, and cook on low for about 45 minutes.
- Towards the end, add salt.
- Serve topped with ghee and fresh herbs, like cilantro. Enjoy!
What are some of your favorite ways to eat rice? I’d love to hear your ideas and questions in comments below.
Thank you for reading and thanks to @eatthairice for sponsoring this post. All opinions are, as always, my own.