Rumbi Rice Bowls

If anyone out there gets a craving for a Rumbi Rice Bowl and doesn't have a way to get one, this recipe is the answer. It was spot on!


1 TBS. vegetable oil
4 carrots peeled and grated (I use the pre-shredded kind just to save time.)
1 yellow zucchini
1 green zucchini
1 1/2 C chopped broccoli florets
2 C chicken grilled and cut into small cubes (I put garlic salt and pepper on before I grilled)
Rumbi Rice (see recipe below) Spicy Hawaiian Teriyaki Sauce (see recipe below) Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables. You can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)


2 c. jasmine rice (You can use whatever rice you want but I like the flavor of Jasmine in this.)
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker (and I don't and this method worked great)...Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce


3/4 C. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (Sriachi Sauce is what I used and I only put in 1 tsp. I don't like too much spice. For kids, I'd leave it out.)
1 tsp. fresh ginger (or about 1/2 tsp dry)
Pinch of salt
Pinch of sugar


1 Tbsp. cornstarch
2 Tbsp. cold water


Combine Yoshida's, soy sauce, garlic sauce, ginger, salt and sugar in a small saucepan.  Bring to a boil and then reduce to a simmer.  Combine cornstarch and water and SLOWLY add to sauce for thickening.  You want it to be slightly thicker than the Yoshida's sauce.  Allow to simmer for about a minute.  Cool to room temperature and serve with your rice bowls.  If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it.