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

Ube Coconut Adlai Bowl

Part 3 of 3 — The same coconut adlai base, now swirled with ube and topped with shredded coconut and toasted sesame. Rich, purple, and oddly comforting.

Prep 5 mins

Cook 30 min

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 soft and creamy.
Add the Ube
Stir in the ube halaya, sugar or honey, and a pinch of salt. Mix until the porridge turns evenly purple and everything is well combined. Taste and adjust sweetness.
Toast the Sesame
In a dry pan over low heat, toast the sesame seeds for 2 to 3 minutes until golden and fragrant. Keep an eye on it — it goes from golden to burnt fast.
Assemble
Pour the ube adlai porridge into a bowl. Top with shredded coconut and finish with the toasted sesame seeds. Serve warm.

Chef's Notes

If using ube halaya, it's already sweetened so taste before adding extra sugar. The purple color deepens as it cooks so don't worry if it looks light at first.

Make it yours: Add a drizzle of coconut cream on top just before serving for extra richness.

Account

Ube Coconut Adlai Bowl

Instructions

Cook the Adlai

Add the Ube

Toast the Sesame

Assemble

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Adlai recipes