AD | Thai Organic Rice 3 ways👇🏼🌿 Fuel your day with these delicious recipes: tofu mushroom congee, crispy rice salad, and creamy tofu panang curry. Made with nutrient-rich Organic Thai Hom Mali Rice that’s fragrant, fluffy and authentically Thai.
Look for the Organic and Thai Hom Mali certification marks or the Product of Thailand label!🌾
Competition: Win a $100 USD Thai SELECT Restaurant Voucher!
Join our #HealthyLifeByThaiOrganicRice challenge from 16–31 May 2025:
1. Post your favourite Thai organic rice recipe
2. Use these hashtags:
#HealthyLifeByThaiOrganicRice
#ThinkRiceThinkThailand
#TessBeggxHealthyLifeByThaiOrganicRice
3. Submit your post on the Think Rice Think Thailand Facebook page.
🌿 Crispy Rice Salad
Rice:
2 cups cooked Thai Organic Rice, cooled
1 tbsp soy sauce or tamari sauce
2 tsp chilli oil or sesame oil
Salad:
1 cup boiled edamame
1 cup chopped coriander
1/2 cup chopped mint
1 cucumber, sliced
1 avocado, sliced
Red onion, sliced thin
2 spring onion stalks sliced
Dressing:
3 tbsp hulled tahini
2 tbsp Tamari
Juice from 1 lime
1.5 tbsp maple syrup
1 garlic clove minced
1 tsp minced ginger
Preheat the oven to 200 degrees celsius. Add the rice onto a lined baking tray and coat in the seasoning fully. Bake for 20-30 minutes until golden and crispy. Allow to cool and crumble apart.
While the rice is baking, mix the dressing ingredients together and prepare the salad ingredients.
Add the salad ingredients in a bowl, top with the dressing and toss together. Enjoy
🌿 Tofu and mushroom congee:
2 garlic cloves minced
1 tbsp minced ginger
1 spring onion, sliced
1 cup sliced mushrooms (shiitake or brown) sliced
1 cup cooked Thai Organic Rice
2 cups water with veg or mushroom stock
1 tbsp soy sauce
Topping: Silken tofu, pan fried mushrooms (reserve some when cooking), spring onion, chilli crisp
Heat 1/2 tbsp oil in a saucepan over medium heat. Add in the garlic, ginger and green onions and cook until fragrant.
Add in the mushrooms and toss. Once browned add in the soy sauce and a splash of water, toss until the water cooks off.
Add rice and broth and combine. Bring to a boil then turn down to low and simmer, stirring occasionally.
Once thickened, add to a bowl and top with the tofu, mushrooms, spring onion and chilli.
🌿 Tofu Panang Curry:
Thai Organic Rice, cooked
350g firm tofu
1 brown onion, sliced
1 cup green beans, sliced
1 red capsicum (bell pepper) sliced
1 head broccoli stalked, cut small
1/4 cup panang curry paste
400ml coconut milk
1/2 tbsp soy sauce
1 tbsp brown sugar
Coriander for topping
Press tofu to remove any water with a paper towel. Dice into cubes. Heat a fry pan over high heat and add some oil. Add the tofu and cook until golden.
Add the onion and cook until fragrant, then add the curry paste and combine.
Pour in the coconut milk, soy sauce and sugar, and mix. Then add the veggies and combine. Reduce heat to low and simmer until veggies are tender (5-10mins)
Serve over the rice and top with coriander.
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