pastrygirl
01-11-2011, 10:14 PM
This is adapted from The Rice Cooker Cookbook, and is for a "fuzzy logic" rice cooker -- not the steamer kind. I like to make a big batch of the seasoning mix and leave it in the spice cupboard. I use roughly a couple of tablespoons each time I make it. The rice/noodles usually don't pick up much color for me in step 1, so I just cook it for a few minutes then continue to step 2.
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 cup basmati rice
¼ cup angel hair noodles, cut into small pieces
½ teaspoon Borsari seasoned salt (original blend)
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground celery seed
¼ teaspoon dried basil
¼ teaspoon dried thyme
⅛ teaspoon ground sage
1 ¾ cup chicken broth
Directions
1. Start the rice cooker on the quick cook setting and add the oil and 1 tablespoon butter. Once melted, add the rice and angel hair; cook for 5 to 10 minutes until it starts to pick up color.
2. Combine the herbs and spices in a small bowl. Add to the rice cooker and stir. Add the broth and stir thoroughly. Close the lid and reset for the full cooking cycle. When the cycle finishes, cut up the remaining tablespoon of butter and place on top of the rice. Close the lid and let steam for a few minutes. Stir before serving.
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 cup basmati rice
¼ cup angel hair noodles, cut into small pieces
½ teaspoon Borsari seasoned salt (original blend)
½ teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground celery seed
¼ teaspoon dried basil
¼ teaspoon dried thyme
⅛ teaspoon ground sage
1 ¾ cup chicken broth
Directions
1. Start the rice cooker on the quick cook setting and add the oil and 1 tablespoon butter. Once melted, add the rice and angel hair; cook for 5 to 10 minutes until it starts to pick up color.
2. Combine the herbs and spices in a small bowl. Add to the rice cooker and stir. Add the broth and stir thoroughly. Close the lid and reset for the full cooking cycle. When the cycle finishes, cut up the remaining tablespoon of butter and place on top of the rice. Close the lid and let steam for a few minutes. Stir before serving.