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Rice Cooker Rice Pilaf - Yuko's Kitchen - Japanese Cooking 101
Yuko shows you how to make Rice Cooker Rice Pilaf, a rice dish that takes little time to prepare and no effort to cook. All you need to do is to cut up some vegetables and put everything in a rice cooker.
In this recipe, frozen peeled, deveined, and tail-off shrimp was used without being defrosted. Onion and carrot are not even sauteed in a frying pan before cooked with rice. The point of this recipe is being easy! This is a perfect dish to cook on a busy day.
Ingredients:
- 1 cup long-grain white rice (such as basmati or jasmine)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 1/4 cup diced carrots
- 1/4 cup frozen peas (optional)
- 2 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup slivered almonds (for garnish, optional)
- Fresh parsley or chives, for garnish (optional)
Instructions:
- Start by rinsing the rice in a fine-mesh strainer under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
- In your rice cooker, set it to the "Sauté" or "Browning" function if available. If not, you can sauté the ingredients in a separate pan on the stovetop.
- Add the butter or olive oil to the rice cooker's inner pot and let it heat up.
- Sauté the chopped onion and diced carrots for a few minutes until the onions are translucent and the carrots are slightly softened.
- Add the rinsed rice to the pot and continue sautéing for another couple of minutes, stirring occasionally, until the rice turns slightly translucent.
- If you're using frozen peas, add them to the pot and sauté for a minute.
- Sprinkle in the salt, black pepper, and dried thyme (if using). Give it a quick stir to combine.
- Pour in the chicken or vegetable broth. Stir everything together.
- Close the lid of your rice cooker and switch it to the "Cook" or "White Rice" setting.
- Let the rice cooker do its job. Once it switches to "Warm," let the pilaf sit for a few more minutes to allow any remaining liquid to be absorbed.
- While the pilaf is resting, you can toast the slivered almonds in a dry skillet over medium heat until they become lightly golden. Keep an eye on them as they can burn quickly.
- Fluff the pilaf with a fork and sprinkle the toasted almonds over the top for a nice crunch.
- Garnish with fresh parsley or chives, if desired, and serve your rice cooker rice pilaf as a delicious side dish.
*Recipe on video and text may differ from each other!
How to cook Rice Cooker Rice Pilaf - Yuko's Kitchen - Japanese Cooking 101:
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