I love a filling side dish that uses up ingredients that you have on hand. That lemon half used for yesterday's chicken? Those herbs you bought for that one garnish? This recipe will use both of those.
If I haven't gushed about my rice cooker enough, I will now. I think it's the smartest little machine I own and I used it in college every other day. It's much more versatile than many people think.
For this recipe I used it for white rice, but here's the trick--I added half a lemon in the center of the rice. The lemon cooks down while the rice cooks and becomes jammy and more concentrated in flavor. Once the rice finishes cooking you can squeeze the lemon and infuse the rice with even more flavor. Don't add the herbs until it's time the serve because they will wilt in the rice cooker. However, feel free to use whatever herbs you have on hand.
Herbed Jasmine Rice
- 2 cups jasmine rice
- 1/2 fresh lemon
- 4 cups water
- Generous handful of chopped fresh herbs (2 parts parsley, 1 part mint, and 1 part chive)
- Place two cups of jasmine rice in a medium sized pot or rice cooker. Place the lemon flesh side up in the center of the rice. Top with 4 cups of water.
- Cook the rice. If using a rice cooker use the white rice setting. If using the stovetop, cover the rice and cook until the water is evaporated and the rice is fluffy.
- Remove the rice from the rice cooker or pot into a large bowl. Remove the lemon peel squeezing out the rest of the juice. Add the chopped herbs and toss until the herbs are distributed evenly.