Ingredients:

  • 1.5 cups (300g) Basmati rice
  • 2 cups (475ml) Low-sodium vegetable broth
  • 1 tbsp (15ml) Extra virgin olive oil
  • 0.5 cup (75g) Yellow onion, finely diced
  • 3 cloves (9g) Garlic, minced
  • 0.5 tsp (3g) Sea salt
  • 0.25 tsp (1g) Cracked black pepper
  • 0.5 cup (60g) Carrots, small diced
  • 0.5 cup (80g) Frozen peas
  • 0.5 cup (80g) Frozen corn
  • 1 tbsp (4g) Fresh parsley, chopped

Instructions:

  1. Place the basmati rice in a fine-mesh strainer and rinse under cold running water for 60 seconds or until the water runs clear. Shake off excess water.
  2. Add the olive oil, diced onion, and minced garlic to the rice cooker pot. Pour in the rinsed rice and stir briefly to coat the grains in oil.
  3. Add the diced carrots and the vegetable broth to the pot. Stir in the salt and pepper.
  4. Close the lid and select the 'White Rice' or 'Standard' setting. Allow the machine to run its full cycle.
  5. Once the timer goes off, quickly open the lid and scatter the frozen peas and corn over the top of the rice. Close the lid immediately and let it sit on the 'Warm' setting for 5–10 minutes.
  6. Open the lid and use a plastic rice paddle or fork to gently fold the vegetables into the rice using a lifting motion. Garnish with fresh parsley.