Sometimes I can make rice look good and sometimes it just looks like rice. This just looks like rice. But don’t let it’s simple rice-i-ness fool you, it was really good. This isn’t a huge, wow recipe. It’s flavor is subtle, it sneaks up on you, taps you on the shoulder, and says “aren’t I good?” And you nod, and say, “why yes, you are.”
This lovely, simple rice came from my favorite rice cooker cookbook:
|The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker|
Are you thinking, “do I really need a rice cooker cookbook?” I mean it’s rice. How hard can that be. It’s not hard, true, but coming up with ideas after using every last one of your brain cells trying to get 8th graders to understand algebra, can be a bit difficult. I also have to say that it is one of my most used cookbooks, of course, that goes hand in hand with the fact that my rice cooker is one of my most used appliances.
So, without further ado, a lovely simple, goes with everything rice.
- 2 T. unsalted butter
- 1 small white onion, coarsely grated (I just finely chopped mine)
- dash of ground white pepper
- 1 cup long-grain white rice
- 3 thin lemon slices
- 1/2 bay leaf (I just used a small one)
- 1 1/4 cups chicken stock
- 1/2 cup dry white wine
- 1/2 t. salt
Set the rice cooker for the quick cook or regular cycle. Place the butter in the bowl of the rice cooker. When it has melted, add the onion, and cook until softened about 2 minutes. Sprinkle with the pepper and add the rice. Stir until the grains are evenly coated and hot, about 10 minutes. Place the lemon slices and bay leaf on top of the rice. Add the stock, wine and salt and stir lightly to combine. Close the cover and reset for the regular cycle (if you were on the quick cycle) or just let the regular cycle finish.
When the machine switches to keep warm, let the rice steam for about 10 minutes. Then fluff and serve!