Brown rice recipe

Photo: Lisa Muhammad

Photo: Lisa Muhammad

The Muslim followers of the Honorable Elijah Muhammad are taught to brown their rice in an oven or on top of the stove before they cook it. Here's my recipe. 

The keys to a successful brown rice dish is the rice to water ratio. Use 1 1/2 cups of water for every 1 cup of rice. I use "par-boiled" rice. Once the rice comes to a boil put the lid on top and bring to a low simmer.


2 cups "browned" rice 
3 cups water (or vegetable or chicken broth)
1 small carrot finely diced
1 small clove garlic crushed or pinch of garlic powder
1/2 tsp finely chopped parsley
1/8 tsp thyme
1/8 tsp turmeric
Pinch of salt
Pinch of cayenne pepper (optional)
(c) Photo: Lisa Muhammad

Add rice to a pot, rinse a couple of times and drain
(c) Photo: Lisa Muhammad

Next, add the water and ingredients to the rice. Leave the top off and bring the rice to a boil. Once the rice come to a boil, cover the pot , turn down the heat and bring to a very low simmer. Simmer for 20 minutes. 
(c) Photo: Lisa Muhammad
When the rice is done. Do not remove the lid. Keep lid on and let rice sit for 10 minutes. You can leave it longer (20-25 minutes is okay).

(c) Photo: Lisa Muhammad
Serve warm with butter or drizzled with a garlic flavored olive oil.
You can also saute peppers, onions and garlic in a separate pan and add to the cooked rice.