Ingredients
- 2 ¼ cups white rice
- 2 Tablespoons salted butter or use olive oil for Mediterranean friendly version
- 1 tablespoon chicken bouillon a big scoop
- water filled to the 3-cup line
- 1-2 tablespoons bottled lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
Don't Want to Build Your Own? I've Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Rice Cooker I love my rice cooker! It makes life so much easier and my rice always turns out perfect!
Pyrex Measuring Cups Once I tried Pyrex Measuring Cups, I never went back to my others.
Measuring Spoons These magnetic spoons do such a good job -- and always stick together.
Method
- Add the rice to your rice cooker.
- Add the butter, chicken bouillon, lemon juice, salt, pepper, thyme, and oregano.
- Fill with water to the 3-cup line (for 3 cups of rice).
- Select the "white rice" setting and cook.
- Fluff with a fork and serve.
Nutrition
Video
Notes
I use butter, but swap in olive oil to keep it Mediterranean-friendly — the original recipe uses refined coconut oil, so use whichever you prefer.
I use dried thyme because I pair it with my chicken; dried basil works just as well (and is what the original recipe uses).
For the liquid, I use water plus a scoop of chicken bouillon for flavor — you can use chicken or vegetable stock in place of the water and bouillon.
I add the lemon juice in with everything before cooking; for a brighter, fresher finish, stir it in after the rice is done instead.
For extra lemon flavor, add the zest of half a lemon along with the juice.
Any long-grain white rice works here — the original recipe uses basmati.
I use dried thyme because I pair it with my chicken; dried basil works just as well (and is what the original recipe uses).
For the liquid, I use water plus a scoop of chicken bouillon for flavor — you can use chicken or vegetable stock in place of the water and bouillon.
I add the lemon juice in with everything before cooking; for a brighter, fresher finish, stir it in after the rice is done instead.
For extra lemon flavor, add the zest of half a lemon along with the juice.
Any long-grain white rice works here — the original recipe uses basmati.
The chicken bouillon adds salt, so taste before adding any extra salt. Rinse your rice before cooking for fluffier, less sticky grains. Fluff with a fork before serving.
