Ingredients
Scale
- 2 cups Jasmine rice (or long-grain white rice)
- 2 cups vegetable broth (low sodium preferred)
- 1.5 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- Sliced green onions for garnish
Instructions
- Rinse your rice thoroughly in a fine-mesh strainer under cold water until the water runs clear. This removes excess starch and ensures your rice stays fluffy rather than gummy. Once rinsed, place the rice into the inner pot of your rice cooker. Add the vegetable broth, soy sauce, sesame oil, garlic powder, and ginger. Give it a quick stir to distribute the seasonings.
- Pour the frozen mixed vegetables directly on top of the rice and liquid. Do not stir them in; let them sit on the surface so they steam as the rice boils. Close the lid of your rice cooker and select the “White Rice” setting or simply press the “Cook” button. Let the machine do its magic until it switches to the “Warm” setting.
- Once the timer goes off, let the rice sit undisturbed for 5 minutes with the lid closed. This final steam ensures every grain is tender. Open the lid and use a rice paddle or fork to gently fluff the rice, folding the steamed vegetables into the grains. Transfer the veggie rice to a large serving bowl and garnish with freshly sliced green onions before serving warm.
- Cook Time: 25 minutes