Yield: 1 Servings
|1 cup||Regular, Extra long, or long and medium grain white rice (I use long grain)|
|1 cup||(or up to 1 1/4 cups) Chicken broth*|
|2 tablespoons||Lemon juice** (up to 4)|
|\N \N||Herbs of choice***|
|\N \N||Salt and pepper (optional)|
*** I used a mixture of dried parsley, basil and oregano totaling about 2 - 2
Do not use drip tray. Fill water line to HI in base. Place rice and other ingredients in rice bowl, place rice bowl in steamer tray. Set timer for about 51 minutes. To serve, I usually transfer to a small casserole dish.
*I actually "make" chicken stock out of the packets if I don't have any rather than buying canned stock. I used 2 packets and mixed in 1¼ cups boiling water.
**I used 4 TB, the lemon flavour was nice, but strong. I liked it as did my husband but someone else may prefer a lighter lemon taste. If you use only 2 TB, I wouldn't add any extra liquid. 2 TB more or less doesn't make that big of a difference I find.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lilia Prescod" <lprescod@...> on Feb 25, 1997.