Monday, 3 May 2010

Rice Coocker Pilaf

Here's a quick way to make no-fuss rice pilaf! Use brown or white rice, do all the cooking right in the rice cooker, then you don't have to watch a pan of rice on the stove!

Serves 6

1 onion, chopped
2C rice (white or brown)
1/2C slivered almonds
1T italian seasoning
4t chicken bullion (or equivalent to make 4C broth)
4C cold water (or replace bullion and water with chicken broth)

  1. This recipe was made using a simple rice cooker - just one button with 'cook' and 'warm' settings.
  2. Plug in the cooker, switch to 'cook' and add oil and onions - leave lid up. Cooker will slowly heat and in around 5 minutes start to sautee. Be sure to use a wooden or plastic spoon to protect your non-stick finish! Sautee onions for just a couple of minutes, until they just begin to soften. Add rice and mix well.
  3. Continue to sautee until cooker switches itself to 'warm'. Add bullion, italian seasoning and almonds. Stir well, and cook for 1-2 minutes more (cooker will still be hot). NOTE - if you have bullion cubes (not granules) and need to dissolve them in hot water, use 1/2 C boiling water for the bullion and leave the rest cold.
  4. Add cold water and stir. The water will cool the cooker enough that you can close the lid, switch to cook, and leave the pilaf until it's done!
  5. Allow appx. 20-30 minutes cooking time for white rice, and 40-50 min for brown. You can make this rice slightly ahead of time, because the cooker will keep it nice and hot while you finish preparing dinner - enjoy!

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