Vegetable Rice Pilaf in the Rice Cooker

Prep Time:
20 mins

Cook Time:
50 mins

Total Time:
1 hr 10 mins

Servings:
6

Yield:
6 servings

Ingredients

Directions

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.

Cook's Notes:

Cooking time will vary depending on your rice cooker. Mine had it done in about 50 minutes, which gave me ample time to cook other things.

When making the paste, you can substitute the 1/4 cup water with sour cream, butter, softened cream cheese, etc. for various flavors. Add water as necessary to make the slightly thin paste, though.

Nutrition Facts (per serving)