1 tablespoon olive oil
2 tablespoons unsalted butter, cut into 8 chunks
2 tablespoons minced shallots
1/4 cup chopped celery, using stocks (stems) with leaves
1 cup white Jasmine Rice*
1 1/4 cups homemade chicken/turkey stock or a good-quality store bought**
1/2 cup fresh-squeezed orange juice
1/2 teaspoon salt
1/2 teaspoon fresh thyme
Grated zest (rind) of one (1) orange
* Jasmine Rice is named after the Jasmine Flower. It is a long-grain rice that is native to Thailand and has a sweet, yet subtle, fragrance. It has a soft, sticky texture when cooked.
** Learn how easy it is to make your own homemade Chicken Stock/Broth.
Set the rice cooker for the 'Quick Cook' or 'Regular Cycle'. NOTE: Since all rice cookers are different, please read the instruction that came with your unit to get an idea for cook times, etc.
Place the oil and butter in the bowl (inner pot) of the rice cooker. When the butter has melted, add the shallots and celery.Cook, stirring a few times, until softened, approximately 2 minutes.
Add the Jasmine rice and cook, stirring 2 to 3 times or until all the grains are evenly coated and hot, approximately 10 minutes.
Add the chicken/turkey stock, orange juice, salt, thyme, and orange zest; stir just to combine. Close the lid of the rice cooker and reset for the 'Regular Cycle'. NOTE: Do not lift the lid to check the rice during cooking. The cooking process depends on the development of steam inside the pot, so letting steam escape by opening the lid may result in improperly cooked rice.
When the rice cooker switches to the 'Keep Warm Cycle', let the rice steam for 10 minutes. After 10 minutes, open the lid and fluff the rice with a wood or plastic rice paddle, or wood spoon.
NOTE: The pilaf will hold, with lid down, on the 'Keep Warm Cycle' for up to 1 hour.
Makes 4 servings.