Rice Bowl Recipe

Rinse and cook rice

Rinse 2 cups jasmine rice under cold water until the water runs mostly clear (about 2–3 rinses). Drain. Combine rinsed rice, 2.5 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Fluff rice with a fork, stir in 1 tsp neutral oil if using to keep grains separate. Keep covered and warm until serving.

If using raw peanuts: toast in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 4–6 minutes. If using pre-roasted peanuts, skip to next step.

In a small nonstick skillet over medium heat, combine 3 tbsp palm sugar, 1 tbsp soy sauce, 1 tbsp water, 1 tsp rice vinegar, 1 tsp minced garlic, 1 tsp chili flakes and 0.5 tsp sesame oil. Stir continuously until the sugar melts and the mixture becomes syrupy (2–3 minutes). Add the peanuts and salt (1/4 tsp) and toss to coat evenly so they are glazed. Continue cooking 1–2 minutes until glaze thickens and adheres. Transfer to a parchment-lined tray to cool; the glaze will harden slightly as it cools. Break apart any clumps before serving.

Combine 4 tbsp dark soy, 1 tbsp light soy, 3 tbsp palm (or brown) sugar, 2 tbsp water and 1/2 tsp grated ginger in a small saucepan over medium-low heat. Stir to dissolve sugar, then simmer gently until mixture reduces and thickens to a glossy, syrupy consistency, about 6–8 minutes. Watch carefully to prevent burning. Remove from heat and let cool slightly; it will thicken more as it cools.

Thinly slice the cucumber (halved lengthwise then thin rounds or use a mandoline). In a bowl combine 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp chili flakes if using. Add cucumber, toss to coat, and let sit 10 minutes to pickle slightly. Drain excess liquid before serving.

If using store-bought kimchi, drain any excess liquid. Chop larger pieces to bite-size if needed. Bring to room temperature or warm briefly in a pan for 1–2 minutes if preferred.

If using an optional protein: heat 1 tbsp neutral oil in a skillet over medium-high heat. Season protein lightly with salt and pepper. Cook chicken or tofu until browned and cooked through (chicken ~6–8 minutes; tofu 4–6 minutes per side until golden). Shrimp cooks quickly, about 2–3 minutes per side. Keep warm.

Divide warm jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving yields approx. 4 servings from the recipe; adjust if using more protein). Actually this recipe yields about 4 generous servings of rice bowls.

Top each bowl with your choice of 1/4–1/2 cup cucumber salad or 1/4–1/2 cup kimchi, 1/4–1/2 cup prepared protein (if using), and a generous sprinkle (about 2 tbsp per bowl total distributed) of the spicy palm sugar peanuts.

Drizzle sweet soy reduction over the bowl to taste (about 1–2 tsp per bowl). Scatter sliced green onions (use all 3 sliced thinly across bowls), toasted sesame seeds and cilantro if using. Serve with lime wedges on the side.

Offer additional sweet soy reduction and extra peanuts at the table for guests to adjust spice and sweetness.