5 Ways to Use Brown, Red and Black Rice | Hot Thai Kitchen

Sawaddee Ka
welcome to hot Thai kitchen so a while back I made a series all about the
different colors of Thai rice today I want to dig a little deeper into the
whole grain colorful rice so the red, the brown, and the black rice and talk about
different ways you can cook them. So not just cooking it up plain as a side
dish, cuz we all know how to do that, but how can you actually incorporate it into
a recipe, okay. And nowadays these colorful rices are so popular in
Thailand people are coming up with all sorts of different ways to use it so I’m
gonna share some with you let’s get started! So I’m going to quickly go over
what rices we’re talking about and also how to cook them briefly. For more
information on any of this rice check out my previous series and I will link
to that in the description below. So today I’m talking about Thai brown rice
Thai red rice and also riceberry which is a Thai black rice that is my personal
favorite. So to cook these the process is not different from cooking white rice
you give it a quick rinse and you can cook it in your rice cooker or just use
a pot on the stove. And as for how much water you need for all of these types of
rice you want to use one part rice to one and a half to two parts water. And
I’m giving you a range for water because it depends on a few different factors,
first how much steam you lose when you cook it and that’s gonna depend on how
high your heat is and how tight-fitting your lid is right and then secondly what
are you using that rice for, are you using it for a salad for soup for fried
rice and all of that we’ll talk about in a little bit. And also your particular
rice will also affect how much water you actually need so it’s something that you
will try it out at home, start with less you can always add more water but if you
add too much then there’s no going back And now that we’ve got rice perfectly
cooked what are we gonna do with it Rice salad, yes if you’ve never done a
rice salad you are missing out it’s a thing we do in Thailand actually one of
my favorite recipes is Kao Yum which is a southern style Thai rice salad, I have
a recipe for it I will link to it in the description below, and riceberry is
actually my favorite rice to use in salads because not only does it add
texture, a unique aroma, it also adds a beautiful color that makes your salads
so much more interesting. You can try tossing it into a “Laab” which is usually
made up of all meat, do half meat half rice, and it doesn’t even have to be a
Thai salad! The Italians also do rice salads or maybe you can try doing
something like a tabbouleh would be really good. My only advice for making a
rice salad is make sure the rice is not refrigerated it can be room temperature
it can be warm but you do not want to put the rice in the fridge because once
rice gets super cold it becomes hard and brittle and it’s not a good texture so
think warm or room temp salad the other ingredients can be cold just the rice
itself shouldn’t be and if it’s been previously refrigerated just nuke it in
the microwave to get it heated and soft again and then you’re good to go.
So I’ve got several brands of riceberry to show you today these are the ones
that are available in Canada just so you have an idea what to look for when
you’re out shopping there’s also organic versions as well
grown without pesticides so lots of different options for you try looking
for these in Asian grocery stores and more specifically Thai grocery stores
might have them. Fried rice yes you can use any of these
colored rices to make fried rice, not only that it’s actually a little easier
to do because being whole grain these colored rices have almost like a
jacket of fiber all around them, that’s the healthy stuff, and that prevents the
rice from clumping so your grains will separate beautifully you never have to
worry about getting all the clumps out. Now you can make fried rice
with brown, red or riceberry but my personal favorite is actually the brown
because the flavor is milder so it’ll still show off whatever sauces or spices
you add to it and also the color is lighter so if you’re using curry powder
like in a pineapple fried rice it’s still gonna be beautiful yellow, if you’re
making green curry fried rice you can still see the green if you use riceberry it will taste fine it’s just gonna be like the same color no matter what
you do to it. And here’s a tip for cooking whole grain rice for fried rice
you know how when you use white rice for fried rice we’re all worried about
making sure the rice is not too wet otherwise it’s gonna get mushy well you
kind of have to worry about the opposite problem here it’s making sure you don’t
under cook the rice you really want to cook it until the little fiber jackets
around the rice open expose the inside starchy bit cuz that’s the part that’s
going to absorb all of your sauces. So I’ve got a few packages to show here of
brown rice, now there’s the organic brown rice and also the jasmine brown rice so
all of these will cook up the same way and will work just fine Another thing you can use these colored
races for is soup here people love making like chicken and wild rice soup
or beef and barley soup, putting lentils or grains into soups. Well you can do the
same with Thai whole grain colored rices and this is what I love using the red
rice for because it is less starchy and firmer so it holds its shape really well
it’s not going to like gum up your soup or disintegrate into the soup and
it’s also really pretty! just stir some cooked red rice into your soup at the
end let it simmer for just a couple of minutes to heat up and absorb the flavor
and you are good to go you can also make congee for all of my congee lovers and
red rice makes the most beautiful congee the only thing is red rice is not
starchy enough to make that creamy congee texture so you have to mix in
some white rice. I typically do half and half but you can get away with just a
quarter part white rice, just something to bind it all together here are a few
different packages of red rice to share with you now the thing with red rice is you
might see it go by a few different names so we’ve got “red rice” here and then “red
cargo rice” here, you might see “red vita rice” they’re all just different names
that people decide to call them in English and even though there are slight
variations between red rices, they all cook up the same way and taste very
similar so I wouldn’t worry about that And sushi yes you can make riceberry
sushi! I was actually really surprised I didn’t think it would be sticky enough
but rice berry of all the colors is actually the starchiest and it’s just
sticky enough to make sushi and trust me I am NOT good at rolling sushi and if
I can manage, you can manage too. My only advice for making riceberry for sushi
is you want to make sure you cook it enough, so I always used the two-part
water to one part rice ratio because if the grains don’t burst open enough
there’s not gonna be enough starch that comes out that’s going to create the
stickiness between the rice, and you just follow your regular sushi rice recipe
make it the exact same way. Et voila! you got riceberry sushi. Finally deserts, yes in Asia rice is an
integral part of our desserts and nowadays in Thailand people are making
all sorts of desserts with riceberry because it’s got that stickiness and
starchiness and a beautiful color that works well in desserts. I’ve seen rice
very popsicle, riceberry kanom krok which are those little coconut cakes, but
the easiest way to use it in dessert is to make rice pudding. You can make rice
pudding Asian style I have a recipe for that but because it’s whole-grain you’re
gonna want to add some cornstarch slurry to help bind it together. Top it with a
little coconut milk, garnish it with some fruit, delicious! You can even do a
western-style rice pudding. Add some cream, some vanilla, it’s going to end up
beautiful looking like chocolate rice pudding and it’s so delicious. And that
is it I hope I gave you lots of ideas to get you exploring different colors of
rice. If you are doing something with whole grain rice, a recipe or a different
idea that you want to share with us please do in the comments below. As
always you can get in touch with me on Facebook Twitter or Instagram or through
my website HotThaiKitchen.com and I will see you next time Sawaddee Ka.


  1. Your videos are always about something learning in a simple way. Thank you for your video. Love you P'Pai…

  2. Mmmmmm… Those rice taste so amazing. That taste so delicious and tasty meal.Great healthy meal. See u next time.

  3. whole-grain rice is a perfect source of insoluble fiber which will clean your colon. i've had brown rice for many years and never get constipated. 👍😉

  4. You are really fantastic as usual….Lucky to be subscriber of your channel…. Please do share Un no khauk suey

  5. Adding some red or brown rice to veggie soup would make thicker and taste a bit nutty. 😋
    Thanks for the video about cooking tips and how-to 👏

  6. Pailin,
    I didn’t know that rice was so versatile. So many different colors and textures. It will be fun to try different recipes with the rice. Thank you for the great video on rice.

  7. Yeah.. i bought regulat white rice sushi the other day and it tasted bad.. rice was undercooked and i felt even more guilty for eating that since i am currently trying to reduce simple carbs….

    So yeah for the much healthier version rice berry sushi rolls!!

  8. I have Thai Purple Sticky Rice at home. I'm curious what you would use that for? I find it sticky enough to do stuff with Sushi if I wanted to but what are you suggestions?

  9. My daughter ate congee in her first year in China, thanks for the tips here. She mostly just likes “American” food now, but this might be a great breakfast for her. My wife and I are fans of Thai and Sichuan food. Your recipes are just right for two and Our daughter can have pasta or dumplings.

  10. Organic does not mean grown without pesticides, at least in the US. Idk about Canada, but here organic means that they could be grown without, but more likely, the pesticides are plant or animal derived. Organic is just a pesticide/GMO restriction, it usually means only plant/animal derived pesticides, NOT pesticide free! I have an allergy to some organic pesticides so I ironically have to avoid organic food, despite the fact it’s supposed to be “better” for you

  11. Hi,pailin i am from pakistan. I love pakistani food.specially kabab biryani etc.bt i like thai food becoz of you.your videos are very informative and recipes are very easy.you have a preety cute and charming personality.thanks for this videos.

  12. I love black rice! I use it all the time! We actually like it in Mexican food too. Oh and FYI organic foods are not pesticide free. Organic foods grown in the US can use chemical pesticides and herbicides approved for USDA organic products. Organic is unfortunately not pesticide and herbicide free.

  13. Thank you for making all these informative ingredient videos. I often use Thai red "cargo" rice. I simply mix a little into my normal rice. It doesn't cook up soft, but it adds a great color to the white rice and the added texture is kinda nice. I haven't tried the black rice yet. Gotta get some of that!

  14. I know it's probably just royalty free music, but whenever I hear the song you use in commercials and such I always think of it as the Pai's kitchen theme music

  15. there's a north indian dessert using black rice cooked in coconut milk and sweetened later, and it's absolutely delicious! rice really can be used for everything~

  16. พี่เป็นคนไทยใช่ไหมคับ ติดตามแล้วนะคับ

  17. I’ve seen Thai people eating rice berry rice that looks sticky. Are they cooking it differently to get that stickiness? What is the difference between rice berry rice and black rice berry rice? Also, what brands do you favor and are they available at Amazon?

  18. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

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