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Thai Rice Bowl

This time next week I will be on Singapore Airlines, enjoying a raw vegan meal on my way to Koh Samui, Thailand. To say that I’m excited and just can’t hide it, is an understatement. I’ve got all things Thai on the mind, including my eating!

Last week I had the most magnificent Thai Rice Bowl – The crazy thing? I didn’t even cook it – my husband did. He pulled this recipe out of no where and I was seriously impressed! I happened to take a couple of pictures while he wasn’t looking to see if I could capture it for y’all. The smell of this rice will intoxicate your whole house, you won’t be able to resist getting hungry… it is so warm, comforting, sweet, salty, spicy and crunchy!  So good in fact, I ate lunch twice that day!

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Food Babe’s Thai Rice Bowl
Prep time
Cook time
Total time
Serves: 4 - 6
  • 1 cup water
  • 1 cup coconut milk
  • 1 cup brown rice
  • ¼ cup red onion or green onions
  • handful of fresh cilantro chopped
  • ¼ cup diced carrots
  • 1 tbsp coconut oil
  • 1 tsp ginger root minced
  • ¼ tsp tumeric
  • ½ tsp sea salt or more to taste
  • Toppings:
  • ¼ tsp lime zest + juice
  • red pepper flakes
  • toasted jungle peanuts or raw cashews
  1. In a large pot, combine all ingredients (except toppings) and bring to a boil
  2. Stir well, reduce heat and simmer for 60 mins
  3. Stir in toppings and fluff with a fork
  4. Serve family style
***Please buy all organic ingredients if possible***


These are the only type of peanuts I buy – here’s why and where to buy them.

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Do you notice something missing? Yes, no final Thai Rice Bowl picture. Seduced by the aroma of the thai spices, I inhaled my bowl so fast, and totally forgot to take a picture. Sorry! If you end up trying this recipe and can send me a picture, I’ll include it here. Unless I make it again first 🙂 Ready Set Go!

Have a great weekend,

Food Babe

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28 responses to “Thai Rice Bowl

  1. Hi Foodbabe. Can’t wait to try it. Sounds yum! Enjoy Koh Samui. I haven’t been there in over 10 years. I had an awesome spa treatment there .. Unfortunately I can’t remember the name of the place but it was so zen like and I spent the next 4hours getting massages, Vichy shower, sea salt scrubbed and then wrapped like a sushi roll! It is alot cheaper than here. Just don’t do it after a day of kayaking in the sea! I didn’t realize I was sea sick until the aromatherapy oils came out .. All good! Koh Phangan is quite nice, less developed .. No, I am not talking about the crazy Full Moon parties that they have! My sister and I stayed in a treehouse in Khao Sok which is on the other side of Thailand. Can go elephant trekking and safari there. We missed out on the safari as it rained for a couple of days. Have fun!

    1. Thanks Sally – Sounds wonderful! Thanks for the tips! Can’t wait to be wrapped like a sushi roll and go trekking. Only a few more days…

  2. YUM – I JUST got back from Koh Samui and Thailand – ENJOY…I am actually experiencing deep withdrawal!

  3. Once again making this mon night, having a newly transitioned vegan over for dinner! I trust even your hubby’s cooking is good if you say so, ha!

  4. Thanks for the recipe! Had it tonight, sauté some shrimp and added them at the end. Delish!! Hope you are enjoying Thailand.

  5. This meal was AMAZING! I used black or ‘forbidden’ rice and topped it w/ some raw peanuts I toasted in the oven. I doubled the recipe, and thank goodness for that since there were no leftovers! Can’t wait to make this again. Thank you SO much!

  6. Made this for dinner tonight & it was definitely a keeper. My 6-year old even liked it as well.
    I sauteed the carrots & onions in the coconut oil a couple minutes first, then added the rice & spices for a couple mins to “toast” the rice & add a little more flavor. Lastly, added the liquid & simmered.

  7. I love you, you must be my long lost sister!!! lol. Gotta’ mark this rice bowl for dinner sOOON!!! Thnk you and Have the BEST kinda’ DAY =)

  8. I had my hesitation about this, but boy, it really turned out delicious! Thank you for a great, simple recipe that will find it’s way into regular rotation in my kitchen.

  9. Thanks for the recipe! It was awesome. It’s so cold here now and this was easy, so comforting and HEALTHY on a weeknight. I shared with all of my family members who like to cook, and I’ll be making it for a sick friend later this week.

  10. Oh my word. I am eating this now and I keep looking at it, thinking, “how could it taste this amazing? I only put like 5 things in it!!” Seriously so good. Also I’ve been a closet recipe stealer for a few months and my favorites? Spicy tomato soup with kale, your PIZZA (I eat a variation of that once a week), the roasted vegetables w/ garlic, AND of course your forever cookies. And now this. So, thank you! I also took a picture on my iphone if you’re still looking for one. 🙂

  11. Ahh this looks so good, I really want to make it for dinner tonight and actually have every ingredient in the house already! One question though, simmer covered or uncovered?

  12. I made this last week. Ended up freezing it because I didn’t think I’d eat it before it spoiled. Had it this week for lunch twice! Next time I’m making a double batch and freezing individual portions. This recipe is excellent! I used brown jasmine rice and covered the pot while the rice was cooking.

    Try it! You’ll love it, too!

    1. I just made it too a few weeks ago and it was so delicious!

  13. The consistency turned out more like risotto but that’s ok… it’s Thai risotto! I’m all about Asian Fusion. The taste is delicious. Next time I will try it in my Japanese rice cooker that cooks the most perfect brown rice. This recipe is definitely a keeper.

  14. Hi There! This recipe looks amazing and I want to make but when I went to buy coconut milk ( I assuming it is the one in the can vs. the carton) all of the brands had guar gum. I was able to successfully find some organic brands, but again they contained guar gum. Do you have a brand you can recommend? Thanks for your help:)

  15. Made this today. Just found this. Incredibly good. I added lemongrass, kaffir lime leaves & some fish sauce. Flavors are wonderful. Like others will add prawns to this.

  16. Made this for lunch and LOVED it. Had some leftover curried chick peas (yup, your recipe) and put them on top. Then I mixed in some dressing I had in fridge (made with tahini, lemon, chili that I put together to dip my falafel in). So yummy! Will make this rice again and again. Thank you!!

  17. Thanks, this was good! My mom really liked it. However, my dad broke out the Sriracha sauce :(. It probably needed more flavor. maybe because I didn”t cook it as long as the recipe- only half an hour at most, since I was making half. I needed to use more turmeric, too. also, we didn’t have lime, so I used lemon juice. my mom threw out the peel before I could use it. I used amaranth instead of rice. I definitely want to try this again.

  18. Someone may have already asked this, but is it canned coconut milk or fresh? Thanks; this looks very good.

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