Rice Cooker Mediterranean Lemon Rice (Nishiki)
This Mediterranean lemon rice is a rice-cooker side made with Nishiki, lemon, dill, onion, and broth. No sautéing, no parsley required, and excellent with shrimp saganaki.
Equipment
- Rice cooker
- Fine mesh strainer
- Microplane or zester
- Measuring cups and spoons
- Fork, for fluffing
Ingredients
- 2 cups Nishiki rice rinsed until the water runs mostly clear
- 2½ cups liquid total: low-sodium chicken or vegetable broth including the lemon juice in that 2½ cups
- Juice of 1–2 lemons start with 1 lemon if you like it milder
- Zest of 1 lemon
- 2–3 Tbsp extra-virgin olive oil
- 1 small–medium onion finely chopped or grated
- 2 garlic cloves minced or grated
- 1 tsp dried dill
- Salt and black pepper
Optional:
- pinch of oregano or turmeric
- Fresh cilantro for serving
Instructions
- Rinse the Nishiki well and drain.
- Put the rinsed rice in the rice cooker pot.
- Add onion, garlic, olive oil, lemon zest, lemon juice, dill, salt, and pepper. Add oregano or turmeric if using.
- Pour in enough broth so the total liquid (broth + lemon juice) is 2½ cups.
- Stir once so everything is mixed through the rice.
- Close the lid and cook on the regular white-rice setting.
- When it finishes, let it rest 10 minutes on Warm before opening.
- Fluff gently. Serve with chopped cilantro on top or on the side.
Notes
- I did not add parsley because I planned to serve this Mediterranean lemon rice with cilantro. Use either.
- Nishiki will be a bit stickier than basmati. That is normal and works well with shrimp saganaki.
- Chop or grate the onion fine so it cooks through. Nothing is sautéed first.
- Taste after cooking and add more lemon if you want it brighter with tomato-feta shrimp.
- This is the first of several rice posts. Mexican rice and cilantro lime rice are next.