Wild Rice Bangkok

Wild Rice Bangkok

Prep Time


Cook Time




Like Bangkok itself, this recipe may be destined to become a historical treasure. Wild rice adds a healthy and flavorful twist to a traditional Thai favorite.

Recipe courtesy of the California Wild Rice Advisory Board.


  • 3 1/2 cups reduced-sodium chicken broth
  • 3/4 cup California wild rice
  • 3/4 cup jasmine or other long-grain white rice
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced or pressed
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon firmly-packed brown sugar
  • 1/2 cup finely slivered or chopped, fresh basil leaves
  • 1/2 cup finely slivered or chopped, fresh mint leaves
  • Fresh basil and mint sprigs (optional)
  • Lime wedges (optional)


  • 1 In a 4- to 5-quart saucepan, bring broth to a boil over high heat. Add wild rice; reduce heat to low, cover tightly and simmer until grains begin to open and feel tender to bite, about 45 minutes.
  • 2 Stir in white rice. Cover tightly, and simmer until tender to bite and liquid is absorbed, 20 to 25 more minutes.
  • 3 While wild and white rice cook, heat olive oil in a 10- to 12-inch skillet over medium-high heat. Reduce heat to medium and add onion and garlic. Stir until onion is lightly browned, about 2 minutes. Add ginger and stir until ginger is fragrant but not browned, about 1 minute. Remove from heat. In a small bowl, mix together soy sauce, lime juice, and sugar until smooth. When rice is done, remove from heat and gently stir in onion-ginger mixture, soy sauce mixture, basil and mint. Transfer to a serving bowl; garnish with basil and mint sprigs and serve with lime wedges to squeeze over individual portions (optional).
  • 4 Makes 6 to 8 side-dish servings.


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