Rice Cooker Lemon Rice

Ingredients
1 cup long grain white rice
1 ¹⁄₂ cups chicken broth
1 pinch salt
1 clove garlic, peeled
2 teaspoons lemon zest
2 tablespoons unsalted butter
2 tablespoons fresh parsley, minced

Instructions
1. Place the rice in the rice cooker bowl. Add the broth and salt, stir to combine, then place the garlic in the center on top of the rice. Close the cover and set for the regular cycle.

2. When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a wood spoon or rice paddle. This rice will hold on Keep Warm for 1 to 2 hours.

Comments
This recipe is from The Ultimate Rice Cooker Cookbook which I bought recently when I got my rice cooker.  One of my goals this week was to try out some rice cooker (recipes and I figured this would go well with the fish I planned to prepare.  I doubled the recipe because I’ve got a large (10-cup) rice cooker, but if you have a 5-cup one you don’t need to double what’s shown here. 

Next time, I think I’d increase the lemon zest and maybe add some lemon juice in with the chicken stock, I’d have preferred a more lemony rice dish.  I did enjoy it quite a bit and the lemony rice went well with the salmon. 

If you don’t have a rice cooker, you could make this in a saucepan with your usual rice to liquid ratio. 

Shown here with Salty Sugared Salmon.

The Ultimate Rice Cooker Cookbook