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Buttery Leek and Peas Rice (in a rice cooker!)

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Servings 2

Ingredients
  

  • 1 cup medium-grain white rice
  • 1 medium leek white and light green parts only, thinly sliced (about 1 cup)
  • 1 cup chicken broth
  • 1/2 tsp white miso`
  • 1 tbsp unsalted butter cubed small
  • 1/2 cup frozen petite peas rinsed
  • salt to taste
  • white pepper to taste
  • 1 tbsp unsalted butter to finish (optional)

Instructions
 

  • add rice to rice cooker pot and rinse 3-4 times under cold water
  • wash the sliced leeks thoroughly to remove any dirt or grit. i like to spin them in a salad spinner to remove excess water. then add them to the rice cooker with the rinsed rice
  • dissolve the miso in the chicken broth, then pour it over the rice and leeks. add the cubed butter, a pinch of salt, and a few shakes of white pepper
  • give everything a gentle mix. cook on the normal white rice setting (~54 minutes on my zojirushi!)
  • once the rice is done cooking, scatter the frozen peas over the top. close the lid again and let everything steam on the keep warm setting for 10 minutes -- peas should be warm by now!
  • add another tablespoon of butter, if using, and gently fluff the rice with a rice paddle, mixing the peas and leeks throughout. taste and adjust with more salt or white pepper as needed

Notes

i used a 1:1 ratio of rice to broth, as i usually do. depending on your rice variety and rice cooker, you may need to adjust the liquid slightly.