You can simply jazz up a rice/grain dish in so many ways. One of my favourite ways is adding turmeric and lemon to rice, which is super easy and adds so much flavour.
Is rice healthy? This is a good question and one I have spent a long time recently researching. See my post on rice to see what I found out. If after reading it, you may decide that brown rice isn’t suitable for you, then you can still use this recipe but with wild rice, white rice, sorghum grains, buckwheat or quinoa or after soaking or sprouting your grain.
- ⅓ cup brown rice
- 2 ½ cup boiling water
- 1 tsp lemon
- ½ tsp cumin seeds (lightly toasted)
- ¼ tsp salt
- ⅛ tsp turmeric ground
- * I use a dry cup measure for all my measuring (liquid and dry)
- Rinse the brown rice and put in a pot with the water and salt, and place on medium/low heat. All rice brands tend to have slightly different guidance on water quantity and cooking time, so you will be best to go with the cooking time on the packet. The rice I use takes 40-45 minutes to cook. Also, I find if you increase the quantity of rice you will need less water than for one portion.
- Once the required cooking time has passed – taste test the rice to see if it is tender. If it is and there is water left you can drain it. If all the water is absorbed but the rice is not tender, you may need to add more water and cook a little longer.
- When your rice is cooked and drained, add the cumin, turmeric and lemon and stir. Leave for 5 minutes and then serve.
* I like to put the rice in a small bowl, press it in and then turn the bowl over and onto a plate, this gives you a restaurant feel to your meal with a rice dome.
* The flavours of this rice dish work best with fish and Indian style curries.