Almonds & Green Beans with Cumin Brown Rice

Vegan Borbor (Cambodian Rice Porridge)

Serves: 2

Good For: Lunch


We love how the nutty flavours of our Brown Jasmine Rice are mixing with the almonds and cumin! Add a few greens for a healthy and delicious meal!

Brown Rice with Roasted Chickpeas

For Rice Bowl (Serves 2)

  • 1 1/2 tsp of ground cumin
  • 1 tbsp of dried rosemary
  • 1 clove of garlic (chopped)
  • 1/2 onion (chopped)
  • 1 tbsp of olive oil
  • Salt & pepper
  • 2 cups of water
  • 2 cups of cooked Brown IBIS Rice

For the veggies

  • 1 cup of green beans
  • 1/3 cup of sliced almonds
  • 1 clove of garlic
  • 1 tbsp of olive oil

For the rice

  1. Rinse Brown Rice with water and drain 2 times.
  2. Add chopped onion and garlic to a pot with olive oil and sauté until golden & soft on medium heat.
  3. Turn down the heat and add brown rice, water, cumin, dried rosemary and salt & pepper and stir together.
  4. Turn up the heat and wait for mix to simmer.
  5. Once simmering, immediately turn down to the lowest heat and cover with a lid.
  6. Leave to cook for 15 minutes. Lift the lid slightly after 15 minutes to check that liquid is absorbed (but do not stir the rice). If there is still liquid, cook for another 5 minutes.
  7. Turn off heat and remove from the stove and leave to rest for 10 minutes with the put still covered.
  8. Lift the lid and use a fork to fluff the rice and mix the crispy rice at the bottom.

For the beans 

  1. Add oil in a frying pan, chopped garlic and almonds in the oil with green beans and cook until the almond are roasted (slightly brown). Make sure the green beans are still a bit crispy.
  2. Remove everything from the pan and serve on top of rice and enjoy!
Vegan Borbor (Cambodian Rice Porridge)

Featured Product

Brown IBIS Rice 500g

Brown IBIS Rice

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