Easy Persian Rice in a Rice Cooker Recipe

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3 votes | 10229 views

Admittedly, this doesn't capture the crunch outside of the normal method of making persian rice. But if you are just looking for a fluffy and buttery rice to serve with a stew or tagine, this works wonderfully and is super easy.

Prep time:
Cook time:
Servings: 8-12
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Ingredients

Cost per serving $0.26 view details
  • 4 cups of dry basmati or jasmine rice (I used 2 cups brown jasmine and 2 cups white jasmine - mostly to be healthy)
  • 4 cups water
  • 1-2 Tbsp of butter, thinly sliced (or 1 Tbsp vegetable oil - but not olive oil)
  • 1/2 tsp salt
  • 1 pinch saffron (optional)
  • 1/2 tsp turmeric (optional)

Directions

  1. Put the rice in the rice cooker bowl and pour in water to about 2 inches above the rice. Swirl the rice gently with your hand for 20 seconds to let the starch mix with the water. Drain the water and repeat two more times and drain any excess water.
  2. Pour in the 4 additional cups of water. Add the salt and turmeric or pinch of saffron (if using) and mix, then place the butter slices evenly on the top of the rice.
  3. Cook the rice on the regular or quick cook setting.
  4. When the rice is done, fluff with a fork and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 121g
Recipe makes 8 servings
Calories 20  
Calories from Fat 19 95%
Total Fat 2.17g 3%
Saturated Fat 1.37g 5%
Trans Fat 0.0g  
Cholesterol 6mg 2%
Sodium 166mg 7%
Potassium 5mg 0%
Total Carbs 0.11g 0%
Dietary Fiber 0.0g 0%
Sugars 0.01g 0%
Protein 0.04g 0%
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Reviews

  • Nancy Miyasaki
    Simple but delicious.
    I've cooked/tasted this recipe!
    • Jane
      Fantastic recipe! I always do it in my Redmond 4500 multicooker and it's so delicious that nobody can believe that I do it by myself! Very fast and absolutely unusual in my multicooker. It seems like my recipe from cookbook of Redmond, but they are not similar at all.
      I've cooked/tasted this recipe!
      This is a variation

      Leave a review or comment