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

Island-Style Pineapple Adlai Delight

Turmeric adlai with pineapple, shredded coconut, and pine nuts — served right in the pineapple shell. It looks like a lot of work. It's really not.

Prep 15 mins

Cook 30 mins

Serves 2

Difficulty Medium

Instructions

Prep the Pineapple
Cut the pineapple in half lengthwise. Scoop out the flesh, keeping the shell intact. Dice the pineapple flesh and set aside.
Cook the Adlai
Combine the adlai, water, turmeric, and a pinch of salt in a pot. Bring to a boil then reduce to a low simmer. Cover and cook for 25 to 30 minutes until tender and golden yellow. Fluff and let cool slightly.
Toast the Pine Nuts
In a dry pan over low heat, toast the pine nuts for 2 to 3 minutes until golden. Set aside.
Mix and Fill
Toss the cooked adlai with the diced pineapple and coconut oil. Spoon the mixture into the pineapple shells. Top with shredded coconut and toasted pine nuts. Serve immediately.

Chef's Notes

Don't throw away the pineapple juice that pools in the shell when you scoop it out, mix a little into the adlai before serving for extra flavor.

Make it yours: Add a pinch of chili flakes for a sweet and spicy kick, or toss in some raisins for extra sweetness.

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Island-Style Pineapple Adlai Delight

Instructions

Prep the Pineapple

Cook the Adlai

Toast the Pine Nuts

Mix and Fill

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