On a recent stock-the-pantry trip to Costco, DH picked up some stuffed salmon fillets. For some reason after a long day of shopping I really don’t feel like cooking, so we took the easy route. He grilled the salmon while I made this easy-peasy side dish. I’m always looking for an excuse to get out my rice cooker!
This recipe is from The Ultimate Rice Cooker Cookbook so it calls for a rice cooker; however you could adapt it to your preferred method of cooking rice and just add the seasonings.
Ingredients:
- 1 C basmati rice
- 1 1/2 C chicken stock
- pinch of salt
- 1 large clove garlic
- 2 tsp lemon zest (I substituted a splash of lemon juice)
- 2 Tbsp unsalted butter
- 2 Tbsp fresh parsley, chopped
Directions:
- Rinse rice and place in the rice cooker bowl; add stock and salt and stir to combine; set the garlic clove on top and set the cooker.
- When the cooker switches to the keep warm cycle, add the lemon zest, butter, and parsley. Stir. Close the cover and let steam for 10 minutes.
- Serve!
The Verdict: Even though I could have upped the lemon juice and parsley, I LOVED the flavor that cooking it in stock and the garlic imparted. I think this is my new favorite way to cook rice.
This recipe shared at Recipe Roundtable, Mouthwatering Monday, Tempt My Tummy Tuesday
I’ve been wanting a rice cooker. Is it weird that I actually ask for kitchen gadgets and small appliances for holidays? I asked for a sweet coffee maker for Christmas… and got one. So much for romance. 😉
what’s un-romantic about kitchen gadgets and appliances? 🙂 We have just a small one that we got on sale at Target and it works great, although it would be nice to have a larger one so I could make a bunch on the weekends for use throughout the week.
The next time I make rice I’m going to try adding a splash of lemon juice along with the other stuff I usually throw in there. BTW – I received a Magic Bullet, a blender, and a toaster for Christmas and was just as happy as could be 🙂 I better add a rice cooker to my wish list for next year.