Indian Rice

The fragrant cumin and turmeric in this dish will awaken all your senses. It’s delicious with almost any chicken dish.

Makes 6 servings.

4 cups brown rice

¹/₂ teaspoon ground cumin

¹/₂ teaspoon turmeric

3 tablespoons butter, cut into small pieces

4 cups chicken broth

4 cups water

Non-stick cooking spray

1. Spray the inside of the slow cooker liberally with non-stick cooking spray.

2. Add the rice to the slow cooker. Add spices and stir to combine.

3. Put the pieces of butter over the rice, then add the broth and water. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours. To keep rice from drying out too much or burning, check it about an hour before it should be ready, and if it’s looking good, turn the cooker to warm. It can cook through on warm for several hours.

Brown rice is simply rice that has not been polished to remove the bran layer, as is done to produce white rice. Because only the hull is removed and the bran layer and germ are retained, brown rice has a nuttier flavor and chewier texture than white rice. It also has more vitamins, minerals, and fiber, as those are concentrated in the bran layer.