Hey guys! Hope you all had an awesome weekend and are ready to slay the week ahead🙌 (I’m writing from my phone today so we get emojis👍) Today I have a VERY good brown rice recipe that’s a great base for any of your bowls, or an amazing side on its own. It uses fresh ginger, which is so fragrant and delicious!
All of the steps to make this rice are purposely done to extract maximum flavour👌 You start by frying up the ginger and garlic, and then toasting up the brown rice so it gets a bit browned. Carrot gets added in for sweetness, and then that super tasty curry powder! It adds great colour to this dish as well:) This all gets simmered together in a combo of water and almond milk. It might sound a tad weird but it makes the rice a bit creamier!
After about 25 minutes of cooking, the rice should absorb most of the liquid, but not be completely cooked through. So at this point, you add a bit more milk and simmer for a bit longer. When it’s all cooked and seasoned with a generous amount of salt and pepper, this rice tastes like heaven. Legit.
My advice is to make a huge batch of this and store it in the fridge for meal prep all week. Making a bowl? Use this rice. A salad? Use this rice. A burrito? Use this rice. Snack time? THIS RICE. Honestly it’s so flavourful and reminds me of a better version of Uncle Ben’s. Except way healthier and more tasty. Yep, I said it. I love that this uses brown rice too, because brown rice has more fibre, magnesium, and a bunch of other nutrients than white rice. Delicious and nutritious. What a win-win! You can have your rice and eat it too.
I hope that you enjoy this awesome recipe! Can’t wait to see what you use it as a base/side for.
Ginger Spiced Brown Rice
Total Time: 50 minutes
- 1 tbsp olive oil
- 2 cloves of garlic, minced
- 1 tbsp fresh grated ginger
- 1 carrot, grated
- 1 tsp curry powder
- 1/2 cup brown rice
- 3/4 cup water
- 1/4 cup + 1/2 cup unsweetened almond milk
- Salt and pepper to taste
- In a medium-sized pot, heat the olive oil over medium heat. Add in the garlic and ginger and fry for about 2 minutes, until aromatic.
- Next, add in the grated carrot and cumin, and continue to cook for about 3 minutes. Dump in the brown rice and toast for 2 more minutes.
- Pour in the water and the 1/4 cup of almond milk. Stir, season generously with salt and pepper, and reduce the heat so that the mixture is at a simmer. Cover and let cook for 25 minutes.
- At this point, the liquid should be absorbed, but the rice not cooked all the way through. Add in the 1/2 cup almond milk, stir, cover, and continue to let it simmer for another 15 minutes, until the rice is cooked all the way through (not too hard when you bite into it).
- Remove the rice from the heat and adjust with any more seasoning. Serve warm and enjoy!
Have a great week everyone! I have some great holiday baking recipes coming soon so be sure to check them out:)