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.
- 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
- 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.
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.