Easy Persian Rice in a Rice CookerPrep: 5 min Cook: 30 min Servings: 8by John Spottiswood300 recipes>
Admittedly, this doesn't capture the crunch outside of the normal method of making persian rice. But if you are just looking for a fluffy and buttery rice to serve with a stew or tagine, this works wonderfully and is super easy.
- 4 cups of dry basmati or jasmine rice (I used 2 cups brown jasmine and 2 cups white jasmine - mostly to be healthy)
- 4 cups water
- 1-2 Tbsp of butter, thinly sliced (or 1 Tbsp vegetable oil - but not olive oil)
- 1/2 tsp salt
- 1 pinch saffron (optional)
- 1/2 tsp turmeric (optional)
- Put the rice in the rice cooker bowl and pour in water to about 2 inches above the rice. Swirl the rice gently with your hand for 20 seconds to let the starch mix with the water. Drain the water and repeat two more times and drain any excess water.
- Pour in the 4 additional cups of water. Add the salt and turmeric or pinch of saffron (if using) and mix, then place the butter slices evenly on the top of the rice.
- Cook the rice on the regular or quick cook setting.
- When the rice is done, fluff with a fork and serve.
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