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 & Coconut Morning Bowl

Part 1 of 3 — Creamy adlai cooked in coconut milk, topped with banana, walnuts, and cinnamon. A proper breakfast bowl that actually keeps you full.

Prep 5 mins

Cook 30 mins

Serves 2

Difficulty Easy

Instructions

Cook the Adlai
Combine the adlai, coconut milk, and water in a pot over medium heat. Bring to a gentle simmer then reduce to low. Stir occasionally and cook for 25 to 30 minutes until the adlai is soft and the liquid has thickened into a creamy porridge.
Sweeten
Add sugar or honey and a pinch of salt. Stir and taste, adjusting sweetness to your liking.
Assemble
Ladle the porridge into a bowl. Top with sliced banana, scatter walnuts around, and finish with a generous dusting of cinnamon. Serve warm.

Chef's Notes

Keep the heat low and stir every few minutes so the coconut milk doesn't scorch at the bottom. The porridge will thicken as it sits, so add a splash of coconut milk to loosen it up if needed.

Make it yours: Swap the banana for mango, berries, or whatever fruit you have. Drizzle a little extra honey on top if you want it sweeter. Toasted coconut flakes also go really well here.

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Adlai & Coconut Morning Bowl

Instructions

Cook the Adlai

Sweeten

Assemble

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Adlai recipes