Rice, Noodles & Desserts Included Recipe

Cook rice

Rinse 2 cups long-grain white rice under cold water until runoff is mostly clear. Drain. In a medium pot, combine rinsed rice and 2.5 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with fork.

Prepare rice noodles

Place 5 oz dried rice noodles in a large bowl and cover with hot (not boiling) water. Soak according to package instructions until pliable (typically 6–10 minutes). Drain and rinse with cold water to stop cooking. Toss with 1 teaspoon sesame oil to prevent sticking and set aside.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant but not browned. Add shredded carrot and cook 2 minutes, stirring. Add chopped spinach or bok choy and cook until just wilted, about 1–2 minutes. Stir in sliced scallions (reserve a small amount for garnish).

If using tofu: in the same skillet, add tofu cubes and toss gently to heat and brown slightly on edges, about 3–4 minutes. If using eggs: push vegetables to one side of the pan, crack two eggs into the empty side, scramble gently until set, then incorporate with vegetables.

Pour 4 cups broth into the skillet and bring to a simmer. Add the drained rice noodles and gently toss to combine so the noodles absorb some broth and pick up aromatics, about 1–2 minutes. Stir in 3 tablespoons soy sauce and 1 teaspoon sesame oil; taste and adjust with additional soy sauce if more saltiness is desired.

To plate, spoon cooked rice into bowls and serve a portion of the noodle/vegetable mixture alongside or on top. Garnish with toasted sesame seeds, reserved scallion slices, a lime wedge, and a drizzle of chili sauce or sriracha to taste.

Combine 1 cup cooked sweet (glutinous) rice and 1 cup full-fat coconut milk in a small saucepan over low heat. Stir in 2 tablespoons sugar. Warm gently, stirring, until mixture is heated through and slightly thickened, about 5–7 minutes. Do not boil. Spoon into small bowls and sprinkle with toasted shredded coconut if desired. Serve warm or chilled.