Royal Brown Rice in Vegetable Turmeric Soup

Servings: 2

Preparation Time: 10min

Cooking Time: 60min for cooking rice, 20min for soup

Ingredients: 

1 cup Royal Umbrella Thai Fragrant Brown Rice

1 cup Carrot (sliced) 

1 cup Zucchini (sliced) 

1 cup Cauliflower (sliced) 

½ cup Cherry Tomato (cut half)

½ cup Tofu (diced) 

2/8 cut Lime

600 ml Water 

Soup:

2 tsp Turmeric Powder

1 tsp Coriander Powder

1 tsp Mushroom Powder

1 tsp Seasalt 

1 stalk Lemon Grass 

3 slice Bentong/ Old Ginger 

Instructions:

1. Add 2.1 cup of water with 1cup of washed Royal Umbrella Thai Fragrant Brown Rice in the rice cooker pot and start cooking.

2. Add 500ml water to the cooking pot, and add in the lemongrass and ginger.

3. Pour in the turmeric powder, coriander powder, mushroom powder, sea salt, and stir well.

4. Leave to boil for 10 mins.

5. Add in the sliced carrot and cauliflower and cook for 5 mins.

6. Place the zucchini and tofu into the pot, followed by 100 ml of hot water. Bring the mixture to boil

7. Add in cherry tomato and simmer for a couple of mins. Set the soup aside.

8. Scoop the cooked Royal Umbrella Thai Fragrant Brown Rice into a serving bowl and pour the soup over the rice.

9. Place a piece of lime and the meal is ready to be served. Enjoy!

Recipe by:https://www.instagram.com/eatsimply02/