Adlai (Coix lacryma-jobi) is an ancient grain native to the Philippine highlands. It cooks like rice but has more protein (7g per 50g), a lower glycemic index (35 to 45), and is naturally gluten-free and non-GMO.

Is adlai better than rice?

Adlai has more protein than white rice (7g vs 4g per 50g), a much lower glycemic index (35 to 45 vs 70+), and is naturally gluten-free. It has a mild, nutty flavor and similar texture to rice.

Is adlai gluten-free?

Yes. Adlai is naturally gluten-free and suitable for people with celiac disease or gluten sensitivity.

Where can I buy adlai in the US?

Adlai Pearl ships across the United States. You can order at adlaipearl.com.

Recipe

Adlai Chicken Soup

Tender chicken slow-simmered with sweet cabbage, ginger, and hearty adlai until the broth turns thick and comforting. A warm, filling bowl that eats like a meal.

Prep 15 mins

Cook 60 minutes

Serves 4

Difficulty Easy

Instructions

Sweat the Onion
Heat the oil in a large pot over medium heat. Add the white onion with a pinch of salt to draw out its moisture, and sauté until soft and translucent.
Sauté the Cabbage
Add the thinly sliced cabbage and sauté until it wilts and turns lightly sweet, about 3 to 4 minutes.
Build the Base
Add the chicken, garlic, ginger, and spring onions. Stir and cook for a few minutes until the chicken is lightly seared and the aromatics are fragrant.
Add the Adlai and Vegetables
Add the carrots, potatoes, and the washed and drained adlai. Pour in the water or stock and bring to a boil.
Simmer Until Thick
Reduce the heat, cover, and simmer for 45 to 60 minutes, stirring occasionally, until the soup thickens and the chicken is very tender. Add more water if it gets too thick.
Season and Serve
Season with salt and pepper to taste. Serve hot.

Chef's Notes

Don’t rush the onion. Salting it early pulls out its moisture so it softens and sweetens instead of browning, which gives the broth a gentler, rounder flavor.

The adlai does the thickening for you. As it simmers, it releases starch into the broth and turns the soup creamy without any flour or cream. The longer it cooks, the thicker it gets.

Bone-in chicken gives the richest broth. If you use boneless breast, shorten the simmer slightly so it doesn’t dry out. Leftovers thicken overnight in the fridge, so add a splash of water when reheating.

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Adlai Chicken Soup

Instructions

Sweat the Onion

Sauté the Cabbage

Build the Base

Add the Adlai and Vegetables

Simmer Until Thick

Season and Serve

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