Ingredients:

  • 2 cups (400g) Jasmine or long-grain white rice
  • 2 ½ cups (600ml) low-sodium vegetable broth
  • 1 tbsp (15ml) toasted sesame oil
  • 2 tbsp (30ml) soy sauce
  • 2 cups (300g) frozen mixed vegetables (peas, carrots, corn)
  • ½ cup (60g) finely diced fresh carrots
  • ¼ cup (40g) diced yellow onion
  • 1 tsp (3g) garlic powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Note: This removes the extra starch that makes rice gummy
  2. Transfer the rinsed rice into the inner pot of the rice cooker.
  3. Pour in the vegetable broth, soy sauce, and sesame oil.
  4. Stir in the garlic powder, salt, and pepper until the liquid is evenly distributed.
  5. Spread the frozen mixed vegetables, diced carrots, and onions over the top of the rice. Do not stir them in.
  6. Secure the lid and set the cooker to the 'White Rice' or 'Normal' setting.
  7. Cook for 20 minutes until the timer signals completion.
  8. Let the pot sit undisturbed for 5 minutes. Note: This lets the remaining steam finish the grains
  9. Open the lid and use a silicone spatula to gently fold the vegetables into the rice, lifting from the bottom up.