300 gm (1½ cups) uncooked brown rice
500 ml (2 cups) water
15 gm cinnamon bark (rou gui), broken into pieces, rinsed
3 tablespoons butter
2 tablespoons flour
2 tablespoons curry powder
3 cloves garlic, minced
375 ml (1½ cups) chicken stock, or water
1 carrot, peeled and cubed
2 onions, sliced
2 potatoes, peeled and cubed
1 green apple, peeled and cubed
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1. Wash the brown rice in a couple of changes of water until the water runs clear, then drain. To cook the rice, place it in the rice cooker, add 750 ml (3 cups) of water and switch on the rice cooker.
2. In a saucepan, bring the water to a boil. Reduce the heat to low, add the cinnamon (rou gui) and simmer uncovered until the water is reduced by half, about 20 minutes. Remove from the heat and strain. Reserve the broth and discard the dregs.
3. Heat the butter in a wok over medium heat. Add the flour and stir continuously until it forms a thick paste, then stir in the curry powder and garlic. Pour in the chicken stock or water and bring the mixture to a boil. Add the carrot, onion, potato and apple, and mix well. Reduce the heat to low, cover and simmer for 20 minutes. Pour in the cinnamon broth and return the mixture to a boil. Simmer uncovered for 5 more minutes, season with the salt and pepper, and remove from the heat.
4. Spoon the cooked brown rice onto an individual serving platter, spread the curried vegetables on top and serve immediately.
Note:- For additional nutritional and therapeutic value, you may add 250 gm of chicken meat, cut into 1-cm cubes. Stir-fry the chicken separately in cooking oil, then add it to the curry along with the cinnamon (rou gui) broth. This dish may be garnished with chopped fresh coriander leaves (cilantro) or parsley.