Rice Cooker Rice Pilaf Recipes

PIONEER WOMAN RICE PILAF

Steps:

• Melt butter in a large skillet over medium heat.
• Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
• Add the wine (or broth), stir and cook until the liquid has reduced by about half.
• Add the bay leaf, the rice, the broth and salt and pepper to taste.
• Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
• Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
• Sprinkle with minced fresh parsley, if desired, and serve.

VEGETABLE RICE PILAF IN THE RICE COOKER

Steps:

• Dissolve 3 teaspoons chicken bouillon in 3 1/2 cups water in a rice cooker.
• Stir rice, baby bok choy, green onions, carrot, and mushrooms into the bouillon and water mixture.
• Start rice cooker and cook until liquid is absorbed and rice is tender, about 50 minutes.
• Dissolve 1 teaspoon chicken bouillon and 1/4 cup water in a small bowl; transfer mixture to a blender.
• Scoop about 1 cup of the rice mixture into the blender with the bouillon mixture; process until mixture becomes a thin paste, adding more water as needed.
• Mix the rice paste with the remaining cooked vegetables and rice until thoroughly combined.
• Season with black pepper.

RICE COOKER RICE PILAF

Steps:

• In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
• Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
• Stir briefly to distribute ingredients.
• Set to cook. When done, let sit for 10 minutes.
• Stir and enjoy!
• Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!

PRESSURE COOKER PILAF RICE

Steps:

• Heat pressure cooker with oil and butter, sauté onion until transparent.
• Add rice and mix well. Add chicken stock and peas, and bring to boil, close the lid, reduce the heat and cook for 6 minutes. Let pressure cooker to cool down slowly for about 6 minutes.
• (the chicken stock can be replaced by water and 3 tsp of chicken powder).

RICE PILAF

Steps:

• Place the rice in a strainer, and rinse well for 2 minutes.
• Add the butter, shallots, and 1/4 tsp salt to a nonstick pan (use one that has a lid), and cook for 5 minutes, until slightly softened.
• Add the rinsed rice and toast for 3-5 minutes, stirring often, until the grains turns chalky and opaque.
• Add the chicken stock and remaining 1/4 tsp salt, and increase the heat to high. Once the liquid reaches a boil, reduce the heat to a simmer (low heat), and cover the pan with the lid**.
• Cook for 18-20 minutes, until the liquid has been absorbed.
• Stir and fluff the rice, as the bottom tends to get drier than the top, replace the lid, and let the pilaf sit for 10 more minutes. Serve and enjoy!

CROCKPOT RICE PILAF

Steps:

• Combine broth and water in a 4 cup glass measuring cup and microwave on high until very hot, about 5 minutes. You can also heat the broth and water mixture in a saucepan on the stovetop. Don't let the mixture boil.
• Spray a 3 1/2 quart slow cooker with cooking spray to reduce sticking.
• Combine rice, onion, and pepper in the slow cooker and mix to combine.
• Pour hot broth mixture over and cover crock pot.
• Cook on high for 1 1/2 to 2 hours, until rice, is tender. Stir and serve.