Hawaiian “Rumbi” Rice Bowls

Hawaiian “Rumbi” Rice Bowls

My mother-in-law recently had a birthday. I told her I’d cook her whatever meal she wanted. Her answer left her  lips before there was any time to think about it. “Rumbi Bowls”. My mom was the one who passed this recipe to me.  With a few tweaks, I think I’ve mastered it. (At least my mother-in-law thinks so anyway) It is a perfect blend of flavorful chicken and steamed veggies over a killer coconut and red bean rice. You top that all off with a garlic-teriyaki sauce that will knock your socks right off. It is so, so good. Here is how you put it all together.

Hawaiian “Rumbi” Rice Bowls
(makes about 8 – 10 bowls)

8 carrots, peeled and grated
1 yellow squash, chopped into small cubes
1 zucchini, chopped into small cubes
6 celery stalks, washed and sliced
2 c. chopped broccoli florets

4 c. chicken, grilled and cut into bite-sized cubes

 1 batch Rumbi Rice (see recipe below)

1 batch Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat 2 Tbs. vegetable oil in a large skillet over medium-high heat. Add celery, zucchini, and yellow squash. Saute vegetables until tender-crisp. (About 1-2 minutes). Steam broccoli and carrots until they are tender crisp. (Between 6 – 8 minutes).  Serve over Hawaiian Coconut Rice and top with diced grilled chicken. Drizzle Spicy Hawaiian Teriyaki Sauce over the top. Be aware that a little sauce goes a long way!

Coconut Red Beans and Rice

4 c. long grain white rice

5 c. water

2 (14oz) cans coconut milk 

5 Tbsp. sugar

2 can red beans, drained and rinsed

Combine water, coconut milk, beans and sugar in a large pot. When pot is boiling, stir in rice and return to a boil. Cover, reduce heat to low, and simmer 20 minutes, until rice is tender. Fluff with a large serving spoon and remove from heat.


Hawaiian Teriyaki Sauce

3/4 c. Mr. Yoshida’s Teriyaki Sauce (in the grocery store by the BBQ sauce and ketchup)

7 tsp. chili garlic sauce (in the Asian section of the grocery store)

5 tsp. soy sauce

1 tsp. salt

1 tsp. brown sugar

5 tsp. fresh ginger (grated)

5 Tbs. cornstarch

10 Tbsp. cold water


Combine Yoshida’s, soy sauce, garlic sauce, ginger, salt, and brown sugar in a medum saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and cold water in a seperate bowl. SLOWLY add to sauce for thickening. Keep it on the heat, and keep stirring, and allow it to simmer until sauce thickens. You want it to be slightly thicker than the Yoshida’s sauce was to begin with. When thickened, 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 water back in).
Serve with toasted sesame seeds for garnish.


5 thoughts on “Hawaiian “Rumbi” Rice Bowls”

  1. I just wanted to leave you a friendly comment to let you know that your actual website has some issues now, when I click to it from a Google search, or try to view it in my web browser direct from pinterest, your site now directs to a continuous loop of pornographic websites instead 🙁

      1. Seems like you’ve gotten the problem fixed, hooray!

        Just made this recipe tonight and it was delish! My only problem is now I’ll have to come up with a recipe idea to use up all the leftover rice! I could feed an army with it all!

        Thanks for sharing!

        1. You are the best Gabrielle!! Yes we got it fixed a few hours ago. Thanks for speaking up! It was a quick fix, but we hope not too many people were exposed to it. Yes. It is a big recipe. We use it when we get together with the whole family. One of my favorite recipes served on rice, is making this Homemade Thai Green Curry. http://thaifood.about.com/video/Green-Curry-Chicken.htm
          I usually make the paste in advance, separate it into 1 cup portions and put it in the freezer. Then when you want a quick (20 min) delish dish, you sautee onions, chicken and veggies in one pan, add the paste and a can of coconut milk. It is so good, and not too spicy. Good luck!

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