Lemon-Herb Rice in the Rice Cooker

Name: Lemon-Herb Rice in the Rice Cooker
Yield: Approximately 4–6 servings
Cuisine: Vegan
Ingredients: 2 cups dry white rice, rinsed; Vegetable broth instead of water, using the normal amount of liquid your rice cooker requires; 1 tablespoon olive oil or vegan butter; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried parsley; ¼ teaspoon cumin, optional; Salt, only if your broth isn't already salty; 2 tablespoons lemon juice; Another ½–1 tablespoon olive oil or vegan butter, optional; Additional parsley; Salt and black pepper to taste

Broth-cooked rice finished with lemon juice after cooking.

Approximately 4–6 servingsSides & salads

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INGREDIENTS

Approximately 4–6 servings

Rice

2 cups dry white rice, rinsed
Vegetable broth instead of water, using the normal amount of liquid your rice cooker requires
1 tablespoon olive oil or vegan butter
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon cumin, optional
Salt, only if your broth isn't already salty

After cooking

2 tablespoons lemon juice
Another ½–1 tablespoon olive oil or vegan butter, optional
Additional parsley
Salt and black pepper to taste

METHOD

Make it

1
Rinse the rice thoroughly.
2
Add rice and vegetable broth to the rice cooker, using your cooker's normal white-rice liquid ratio.
3
Add olive oil or vegan butter, garlic powder, onion powder, dried parsley and optional cumin.
4
Stir gently and start the normal white-rice cycle.
5
When finished, fluff the rice.
6
Stir in 2 tablespoons lemon juice, optional additional oil or butter, and more parsley.
7
Taste and adjust salt, lemon and pepper.

Cooking notes

Use the rice cooker’s own liquid ratio, not an invented fixed amount.
Cumin is optional; the thread discusses skipping it because patties already contain cumin and coriander.

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