Rice Cooker Riz au Parmesan
Ingredients
3 tablespoons unsalted butter
1⁄4 cup onion, finely chopped
1⁄2 teaspoon garlic, minced
1 cup long grain white rice
1 2⁄3 cups chicken broth
Salt
Freshly ground black pepper
3 tablespoons Parmesan cheese, freshly grated
Instructions
1. Set the rice cooker for the Quick Cook or regular cycle. Place 2 tablespoons of the butter in the rice bowl. When melted, add the onion and garlic. Cook, stirring occasionally, until softened, about 2-10 minutes. Add the rice and cook, stirring, until all the grains are evenly coated and hot, about 10 minutes. Add the broth and salt and pepper to taste; stir just to combine. Close the cover and reset for the regular cycle.
2. When the machine switches to the Keep Warm cycle, let the rice steam for 10 minutes. Fluff the rice with a wooden spoon or rice paddle. This pilaf will hold on Keep Warm for up to 1 hour.
3. When ready to serve, stir in the remaining 1 tablespoon butter and the cheese. Serve immediately.
Comments
This recipe The Ultimate Rice Cooker Cookbook. I hadn’t known that you could sauté in the rice cooker, but apparently you can! I think that some of the heating element in my cooker might be controlled by weight, since nothing got really hot until I added the rice. Everything went well once the rice was added and the resulting dish was pretty great. Lance felt that it was a very light-feeling dish, the rice was nice and fluffy compared to my usual rice preparations. It also wasn’t overwhelmingly cheesy which is always a plus with Lance.
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. 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 Chicken with Mustard Wine Cream Sauce.
The Ultimate Rice Cooker Cookbook