Hi, I am Dao. In 2013, along with my husband, we moved to Northern Thailand, the land of a million rice fields. An obvious choice as we both love mountains, tropical agriculture and Asian food.
Even though my mom taught me how to cook Thai food and I had been working for more than 3 years in a Belgian bakery in London, it was here in Chiang Mai that food really got me.
My recipes are mostly Thai, fused by inspiration from travels and visiting friends. Approachable dishes that we like to eat at home, that I feel work for us.
I love to slow-cook, have vegetables soft and soaked, lots of herbs, a bit spicy. I usually make dishes that require one, occasionally two pots. We don't follow a strictly vegetarian or gluten-free diet, but most recipes here fall into both categories.
Co-founder Rebirth Rice
April 27, 2019
We are hooked to tteokbokki. Chewy, hot and spicy Korean street food. Maangchi's youtube channel helped me to try and make this dish with our black rice (up until then I had no idea that the small-sized cakes were made from rice flour).
July 10, 2018
A thick soupy rice porridge, originally from China. Comes with white rice and pork meatballs. However, if you substitute with brown, red or black rice, this soup turns into a delicious, healthy whole grain recipe, a true power dish to start the day ( whether you leave out meatballs and eggs, is up to you).
May 5, 2018
BLACK RICE & QUINOA SPRING SALAD WITH PEAS
We were over the moon when we found out that Rebirth Rice’s black rice inspired Gena from The Full Helping for her latest recipe!
A sense of pride to see our rice paired in such a delicious two-grain salad! Together with quinoa, green peas, radish, carrots, nuts and seeds. YUMMY!
Check it out!
My take on rice pudding with black rice and coconut milk. Never in my life I had tasted western rice pudding and when an Austrian visitor made me western rice cake and explained how to make rice pudding, I got triggered.
One of our two favourite breakfast staples! And we make ourselves lots of it!
A simple method to make dairy-free, yummy ice cream, packed with antioxidants and minerals, and with 5 ingredients only: black rice, coconut milk, salt, sugar and vanilla extract. And maybe most compelling, you won't need an ice cream maker. All you have to do is to nest your bowl with all ingredients over a larger bowl filled with ice, to whisk and freeze.
During a trip to Taipei we discovered a latte with black rice as main ingredient. Never before I had considered to blend a drink with black rice, so once back home I got to experiment. My go-to technique was a smoothie. The result turned out a practical, super-easy and irresistible power drink with only 3 ingredients!
Chicken rice, a hallmark in Thai cuisine, a dish you will find everywhere in Thailand, prepared by both neighbourhood restaurants and street vendors. A dish that brings me back to my childhood, when on Sundays - that one day a week my mother wouldn't cook herself - chicken rice was our lunch. So yes, chicken rice is dear to me!
Another signature Thai dish! You will have to go local to taste this sweet, salty and spicy, dark-brownish egg stew. Despite looking exotic and complex, this dish is actually easy to learn.
Several times a week, we stir-fry. Simple and delicious. We do all kinds of leafy greens, but bok choy, Chinese cabbage, is by far our favourite. Pairs perfectly with shiitake mushrooms and black rice.
A practical, crunchy Thai salad recipe. One of those dishes you make your own in a snap and which goes alongside anything!
Classic spicy street food salad in Thailand! At home, we love to make this salad without peppers while substituting papaya with unripe, green mango.
This vegetarian version was inspired by a Carioca friend who lives in Thailand and who made us this Brazilian fish stew the way she was taught. It was the first time I tried it. Instantly loved it!
CNN selected this Thai curry paste dish the most delicious food in the world. Couldn't agree more.