We adapted a stove-top recipe from Shubhra Ramenini to the rice cooker. First, measure out 2 cups (rice cooker measuring cups) dry basmati rice, place in rice cooker inner pot, and rinse several times in water. Drain as much water as possible, then add 2 tsp cumin seeds (we sometimes reduce to 1 tsp), 2 Tbsp vegetable oil (we sometimes reduce to 1 ½ Tbsp), and 1 tsp salt. Then carefully pour enough water to reach the 2-cup measure mark (the notch should be in the rice cooker pot). Turn on rice cooker as usual. Once cooker switches to “warm” and the steam stops pouring out of the rice cooker release hole, add 1 cup frozen peas on top of the cooked rice (do not mix). When ready to serve, lightly mix the rice and peas with a paddle and then serve. (Feb. 2016)
Cooking Adventures 