Bok choy brown basmati rice

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 cup (180 g) brown basmati rice
  • Salt
  • 1 tablespoon vegetable oil
  • 1 coin fresh ginger, minced
  • 1 teaspoon cumin seeds
  • 8 ounces (225 g) bok choy, chopped



Put the rice in a sieve and rinse under cold running water. Dump into a medium saucepan, add a pinch of salt and cold water to cover by about 1 inch (2.5 cm), and bring to a boil. Lower the heat and simmer for 15 minutes. Drain well in the sieve and rinse under cold running water and drain again. Rinse the pan with cold water to cool it down, then fill it with about 1 inch (2.5 cm) water and put a collapsible steamer basket in the pan. Dump the rice into the steamer basket. Cover and refrigerate.


Transfer the rice pot from the refrigerator to the stovetop. Still covered, bring the water in the bottom to a boil and steam the rice until tender, about 15 minutes.

Meanwhile, in a large deep sauté pan or skillet, heat the oil over medium heat until it shimmers. Add the ginger and cumin and stir for 30 seconds. Add the bok choy and a generous pinch of salt and cook, stirring frequently, until the leaves are wilted and the thicker stems are just tender, 5 to 8 minutes. Remove from the heat. Carefully lift the steamer basket of rice from the pan and dump the rice into the bok choy. Turn with a spatula to combine the rice with the bok choy. Taste and season with salt, if needed. Serve.