This is one of my favorite ways to cook rice, especially when I am serving it with a main course that involves fish. I originally found the recipe on Taste of Home, but I have changed the recipe a lot, and I’ve changed the instructions so I can finish this rice off in my rice cooker. It comes out perfect every time! Note that I don’t use the originally 2 1/2 cups (20 oz) of chicken broth the original recipe calls for. Instead, I use one 14.5 oz can, which (in my rice cooker), gives the bottom just a little browned color without burning it. It’s delicious!
- 1 cup (180g) uncooked long grain rice
- 2 tbsp Country Crock Lite butter
- 14.5 oz can reduced-sodium chicken broth
- 1 tsp dried minced onion
- 2 tsp dried dill weed (or 2 tbsp fresh snipped dill)
- In a medium skillet, saute rice in butter until golden brown, stirring occasionally. Make sure you don't leave the rice too long. Once it starts to turn toasty brown, it can go from golden brown to burnt quickly.
- Transfer rice to a rice cooker. Add chicken broth and dried onion. Select the white rice setting on your rice cooker.
- Once the rice has finished cooking, add the dill and fluff the rice with a fork.