Average: 0 (0 votes)
Active time
10 minutes
Total time
35 minutes
4 servings
Serving Size
1/2 cup cooked rice

1 tablespoon vegetable olive oil
2 cups reduced sodium vegetable broth
1 cup brown basmati rice, uncooked, rinsed
1 tablespoon grated fresh ginger
2 cloves garlic, minced
2 teaspoons turmeric
½ teaspoon freshly ground black pepper
1 teaspoon brown sugar 
½ lemon, juiced

Garnish: (optional)
2 tablespoons chopped cilantro

  1. Place oil, broth, rice, ginger, garlic, turmeric, black pepper, brown sugar, and lemon juice in the container of a rice cooker. Stir well, close the lid, and press the “white rice” button, cooking for about 20-25 minutes (this may vary, depending on the rice cooker brand). 
  2. When setting is done, open lid, fluff the rice, and close, continue to gently cook on the “keep warm” setting (which can vary depending on rice cooker brand), for an additional 10-15 minutes, until rice is tender, but not mushy. 
  3. Remover from rice cooker, transfer to a serving bowl, and garnish with chopped cilantro.

Note: Make this recipe in an Instant Pot using the “rice” setting, following manufacturer’s directions. 

Make this recipe on the stove by adding all ingredients to a pot, stirring well, covering, cooking over medium heat, and stirring often, for about 40 minutes until rice is tender. 


217 Calories
5g fat
1g Saturated Fat
14mg Sodium
39g Carbohydrate
2g Fiber
2g Sugar
4g Protein

Yield: 4 servings

Serving Size: 1/2 cup cooked rice

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