Creamy Asian Brown Rice Recipe (Naturally Gluten Free)

Each year when I go to the Expo West trade show, in Anaheim, I am honored with a package of a Tasty Bite product. This year they repeated my favorite product, Asian Vegetable Rice. I haven’t looked for it yet in my local store, but I was desperately craving some. So, I created this copycat Asian brown rice recipe. Theirs contains white rice, I believe. Therefore, this recipe contains more fiber, can be made sugar-free and dairy-free, and provides you with plenty of substitution choices. Make it spicy or mild. While the ingredients of Tasty Bite Asian Vegetable Rice is slightly different, this recipe is extremely delicious. You can turn it into a casserole by simply adding your favorite protein. I added cooked, cubed chicken breast. Enjoy!

Asian Rice (Naturally Gluten Free)


Yield: Makes 8 servings

Asian Rice (Naturally Gluten Free)

A creamy Asian rice dish that is naturally gluten free. Use coconut milk or heavy cream and bit of sugar or stevia for sweetness and flavor. Spice it up or tone it down with fresh ginger, peppers, and/or chili oil.


  • 2 cups water
  • 1/2 cup coconut milk (or heavy cream)
  • 1 cup uncooked brown rice*
  • 4 teaspoons peanut oil (or a sunflower oil)
  • 2 teaspoons sesame oil
  • 1 teaspoon hot chili oil (or add 1/8 teaspoon crushed red pepper to sauteed vegetables)
  • 1 cup (1 large) diced red pepper
  • 1 cup chopped yellow onion
  • 2 medium carrots (2/3 cup), shredded
  • 4 medium cloves garlic, minced
  • 2 1/2 teaspoons freshly grated ginger
  • 2 teaspoons ground cumin
  • Salt, to taste


  1. Add water and coconut milk to a medium-sized saucepan.
  2. Add rice and bring to a boil. Reduce heat to low, cover and simmer for until liquid is absorbed, about 50 minutes. Remove pan from heat and set aside for another 15 - 20 minutes (leave covered).
  3. Preheat large skillet over medium heat. Add oil and heat for about 15 seconds.
  4. Add onion, red pepper, and carrots, stir, cover and cook until almost tender, about 5 minutes.
  5. Add garlic, ginger, and cumin; stir, and cook until tender, about 3 minutes.
  6. Once rice is cooked to distribute coconut milk or cream.
  7. Once vegetables are tender, add the rice to the skillet; and toss to combine.
  8. Salt to taste and lightly toss. Sever warm with your favorite protein.


*If using white rice, use the recommended liquid suggested on the package.

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