Rumbi rice (long grain white rice cooked with coconut milk and red beans) is a scrumptious side dish or main ingredient in your favorite Hawaiian rice bowl.
Remember those easy fish tacos I posted last week? I actually made this copycat Rumbi rice to go with them but somehow it never made it into the photos. That doesn't mean I wasn't snacking on it during the photo shoot. It was hot Rumbi rice after all, and who doesn't love sweet, sticky coconut rice and red beans?
If you don't love it, can I have your serving?
If you're not familiar with Rumbi Island Grill, it's a really yummy Hawaiian-themed restaurant featuring rice bowls, salads and sandwiches. Oh, and really, really yummy fish tacos. I love to eat their Cabo fish tacos, letting the delicious jalapeno ranch dressing drip over the Rumbi rice. And then I inhale the Rumbi rice using both fork and tortilla chips.
Maybe that's why as much as I love this copycat Rumbi rice recipe, it's even better if you add a bit of creamy cilantro dressing or the spicy chipotle cream sauce from those easy fish tacos I shared earlier...
Whether you serve this Rumbi rice as a side dish or use it in your favorite rice bowl recipe, it's super yummy. And you'll have leftovers, so don't double it unless you're hosting a huge crowd.
Printable recipe for copycat Rumbi rice below. Enjoy!
- 2 cups long grain white rice
- 2 ½ cups water
- 1 (14-oz) can coconut milk
- 1 T sugar
- 1 can red beans, drained and rinsed
- Combine all ingredients in a rice cooker and stir until thoroughly combined.
- Close rice cooker and cook rice using white rice setting.
- Fluff rice with fork before serving. Refrigerate leftovers in an airtight container up to 5 days.
Here are a few more rice recipes you might enjoy!