Moroccan Brown Rice

moroccan-brown-rice

The best thing about being half Moroccan is, by far, the food. Who doesn’t like Moroccan food? Moroccan grandmothers are renowned for their cooking skills and my grandmother was one of the best.

My mum grew up in the East End of London – you literally couldn’t find a bigger disparity between my dad’s upbringing in Casablanca and my mum’s in the East End! Pie and mash versus apricot chicken tagine, fish and chips versus almond couscous, bacon butties versus cinnamon and turmeric spiced rice, and so on.

But luckily for me, my mum is an amazing cook and learnt all the dishes from my grandmother when she met my dad and so I’ve been fortunate enough to grow up eating the most beautifully tasting food, not just thanks to my mum but also all my dad’s sisters.

I have learnt a lot of the dishes myself and although some of them are very intricate, there are also ways of incorporating the flavours and spices into everyday dishes like rice. Rice is a really hard thing to get right so I hope this post helps you perfect it.

I made this for our dinner alongside some other bits and Daniel and Braxton both love it. I hope you do too.

Ingredients

1 cup brown basmati rice
Enough purified water to cover the rice
1 tsp bouillon
1 tsp turmeric
1 tsp cinnamon
Handful almond flakes
Handful sultanas
Himalayan salt and black pepper, to taste

Method

Put the rice in a saucepan and cover with water, but make sure the water comes up about an inch over the rice. I have a Brita kettle and usually boil the kettle first to pre-boil and purify the water, then pour it over once it’s boiled. Give it a mix and add the bouillon and wait until it starts bubbling. Once the bubbling starts, give it another mix, turn the heat down to low and put the lid on.

It will take about 20 minutes from here but you need to give it a stir every 5 minutes or so. If you see the water has gone down too much and the rice isn’t nearly ready, add some more water. The heat is down on low and the lid is on so the steam will cook it more than the water.

Once there is only a very tiny bit of water left at the bottom, after about 15 minutes, add the turmeric, cinnamon, salt and pepper and mix, then add the almond flakes and sultanas and give it another mix and leave the lid off until the water has disappeared but only just.

Serve straight away.

Love & health,
Lauren

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s