Thai Riceberry Gains Recipe

Rinse and soak

Place the riceberry and short-grain brown rice in a fine-mesh sieve and rinse under cold water until the water runs mostly clear. Transfer to a bowl and cover with cold water. Soak 30 minutes (optional but recommended for more even cooking). Drain well.

Cook rice

Combine the drained rice with 3 1/4 cups water and 1/4 cup coconut milk (if using) in a medium saucepan. Bring to a gentle boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 30–35 minutes until water is absorbed and grains are tender. If using a rice cooker, use the same rice-to-liquid ratio and cook according to the cooker instructions. Let the rice rest, covered, off heat for 10 minutes, then fluff with a fork.

While rice cooks, prepare add-ins: cook shelled edamame according to package (boil 2–3 minutes or microwave), then drain and cool. Shred the carrot, thinly slice cucumber and scallions, chop cilantro, toast sesame seeds in a dry skillet over medium heat until fragrant (1–2 minutes), and roughly chop peanuts.

When rice is warm (but not piping hot), transfer to a large mixing bowl and gently fold in edamame, shredded carrot, cucumber, scallions, cilantro, sesame seeds, and chopped peanuts so ingredients distribute evenly without mashing rice.

If using protein: season chicken or tofu lightly with salt and pepper. For chicken, grill or pan-sear over medium-high heat 4–6 minutes per side until internal temperature reaches 165°F (74°C); rest 5 minutes and thinly slice. For tofu, press to remove excess water, slice and pan-fry in 1 tbsp oil over medium heat until golden 3–4 minutes per side. Add warm slices to the rice mixture or serve on top.

Whisk dressing: in a small bowl combine fresh lime juice, light soy sauce, fish sauce, palm or brown sugar, grated garlic, chopped chili, and neutral oil. Whisk until sugar dissolves and dressing is slightly emulsified. Taste and adjust balance: add more lime for acidity, a pinch more sugar for sweetness, or extra fish sauce/soy for saltiness.

Season dressing with 1/4 tsp salt and 1/8 tsp black pepper, then drizzle roughly half of the dressing over the warm rice mixture and gently toss to coat. Reserve remaining dressing to serve on the side.

Taste the rice bowl and adjust seasoning with additional salt, pepper, or reserved dressing as needed. Garnish with extra cilantro, sesame seeds, chopped peanuts, and lime wedges. Serve warm or at room temperature.