Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups Basmati or Jasmine rice
  • 3 cups low sodium chicken or vegetable broth
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Rinse the rice in a fine-mesh strainer under cold running water for 1–2 minutes until the water runs clear to remove excess surface starch.
  2. Using the rice cooker's sauté function (or a small pan), melt the butter and oil. Sauté the diced onion until translucent and slightly golden (3–5 minutes), then stir in the garlic and cook for 30 seconds.
  3. Add the rinsed, drained rice to the pot and stir for 1–2 minutes to coat the grains in butter until toasted.
  4. Pour in the broth, salt, pepper, and cinnamon. Stir once to combine, close the lid, and set the cooker to the 'White Rice' or 'Standard' cycle.
  5. Once the cycle completes and switches to 'Warm,' let the pilaf steam undisturbed for 5–10 minutes.
  6. Open the lid, drizzle with lemon juice, sprinkle with fresh parsley, and gently fluff with a fork before serving.