Kimchi Flavoured Brown Rice

The KISS rule is totally wasted on me! Now, that I have your attention, I meant the Keep It Simple Stupid rule silly J There are days I go into the kitchen thinking- Just plain rice boiled with veggies today, a one pot meal in the rice cooker, that’s it! And then I see the chicken stock peeking from the refrigerator door, some paneer sitting in the chiller feeling neglected, some rosemary about to breath its last and some kimchi which is fermenting away for the last few months and then the simple boiled rice with veggies is not so simple anymore. Well! It is still really simple to put together but the flavors are just so amazing that one wonders, “Did I just throw everything together into the rice cooker?”

I am not a big fan of brown rice and hence the need to “complicate” things and of course lack of time to make a complete Indian meal. You can of course create the same dish with white rice; sticky jasmine rice would taste best. But it is okay to eat healthyish once in a while, isn’t it?


Kimchi Flavoured Brown Rice


  • Brown rice (preferably pre-soaked for 30-45 mts)-1 cup (I used brown basmati rice, you could use any or even regular basmati or sticky jasmine rice; remember to adjust the water/stock accordingly based on the kind of rice used)
  • Chicken or vegetable stock-2.5 cups (if you do not have stock at hand, you could use plain water)
  • Chopped kimchi- ¼ cup
  • Kimchi juice- ½ cup (If your kimchi is not fermented enough, you could add some rice vinegar to it to increase volume)
  • Paneer (cottage cheese) cut into cubes and sautéed until light brown-1 cup
  • Green peas- ¼ cup
  • A few sprigs of rosemary
  • Star anise- 1
  • Garlic, chopped fine- 1 teaspoon
  • Oil for cooking kimchi- 1 tablespoon
  • Sesame oil- 1 teaspoon (optional)
  • Salt- 1 teaspoon or to taste
  • Spring onions, chopped fine and baby tomatoes for garnish


  1. Add brown rice, stock, paneer, green peas, salt, rosemary and star anise to the rice cooker and cook as usual. You could add as many vegetables as you like- carrots, green beans or even mushrooms (mushrooms would need to be cooked with kimchi separately in the next step and not added to the rice while it is cooking with other vegetables)
  2. In the meantime, heat oil in a deep heavy bottomed pan, add garlic and sauté for about 30 secs on medium high flame and then add chopped kimchi and stir until almost done. This should take not more than 2 minutes. You do not want the kimchi to cook completely as it would cook some more with the steamed hot rice
  3. Add the cooked rice with vegetables and kimchi juice to the semi cooked kimchi and give it a nice stir. At this point you could add 1-teaspoon sesame oil for flavor but this is completely optional based on your palette. Cover and let it sit on a low flame for 2 minutes, adjust salt and serve hot topped with spring onions, baby tomatoes and a side of fried egg. I love to drizzle mine with some garlic chili oil for added flavor


Calories (per serving)- 175 Nutrition- Manganese/Selenium/ Naturally occurring oils/Fiber/Antioxidants It did wonders for your-Cholesterol/Heart diseases/ Gut/ Obesity/ Arthritis This is “My 8 pm Meal”

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