Lemon Rice (Rice Cooker)
This recipe come a good Chef friend and I have tailored it to be prepared in a rice cooker. This is tasty rice. I used my small 1 liter rice cooker for this which is a simple Cook / Warm model. I also doubled the recipe from what is listed. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed and drained
- 1 tablespoon extra light olive oil
- ½ teaspoon lemon pepper, or more to taste
- ¼ teaspoon dried basil
- 1¼ cups chicken stock, homemade or from powder, Shortcut
- 2 tablespoons lemon juice, or lime juice if no lemons availalble
- 1 tablespoon unsalted butter, room temperature
- pinch salt
- 1 tablespoon ponzu sauce, optional, Shortcut
Instructions
- To your rice cooker, add the oil, rinsed and drained rice, lemon pepper, and basil, set the rice cooker to Cook. You are NOT using the cover yet. Stir to mix the oil into the rice, and stir often as the cooker heats and the rice turns translucent. This will take 3-5 minutes once the the cooker comes up to temperature.
- Now pour in the chicken stock, lemon juice, butter, and a pinch of salt as desired. If using the ponzu sauce, add that now as well. Give everything a stir to combine.
- Cover with the lid, leaving the setting on Cook.
- When the rice cooker switches to Warm setting, leave the cooker covered for 3-5 minutes, then turn off, fluff with a rice paddle.
- Serve as a side dish with any meal.
Notes
Shortcuts: Chicken Stock (Pressure Cooker), Ponzu Sauce.