Ingredients
Rice and Herbs
- 1 cup basmati rice (rinsed)
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 1/2 lemon (zested)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Liquid
- 2 cups stock (vegetable or chicken)
- 1/2 lemon (juiced)
Instructions
- Prepare Ingredients: Rinse the basmati rice thoroughly under cold water to remove excess starch, ensuring fluffier rice when cooked.
- Rice Cooker Method: Combine the rinsed basmati rice, coconut oil, salt, lemon zest, dried basil, dried oregano, and stock in the rice cooker pot. Close the lid and set the rice cooker to the ‘white rice’ function.
- Cooking in Rice Cooker: Let the rice cooker complete its cooking cycle. Once done, open the lid and stir in the fresh lemon juice to infuse a bright citrus flavor before serving.
- Stovetop Method: In a medium pot, combine the basmati rice, coconut oil, salt, lemon zest, dried basil, dried oregano, and stock. Cover the pot and bring it to a boil over medium-high heat.
- Simmer Rice: Once boiling, reduce the heat to low, keeping the pot covered, and let it simmer gently for 15 minutes, allowing the rice to absorb all the flavors and liquid.
- Rest Rice: Remove the pot from heat and keep it covered, letting the rice rest for an additional 10 minutes to finish steaming and achieve a tender texture.
- Finish and Serve: After resting, uncover and stir in the lemon juice to brighten the dish. Fluff the rice gently with a fork and serve warm alongside your favorite main dishes.
Notes
- Rinsing basmati rice removes excess starch, preventing the rice from becoming sticky.
- You can substitute coconut oil with olive oil or any neutral-flavored oil if preferred.
- Use vegetable or chicken stock to add depth of flavor; water can be used as a substitute but the taste will be milder.
- Adjust lemon zest and juice amounts to taste for a milder or more intense lemon flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Halal
