This recipe works in rice cookers that have a liner with a nonstick surface.
Makes 4 servings
2 tablespoons extra virgin olive oil
¼ cup chopped onion
1 cup long-grain white rice
½ teaspoon minced garlic
1¾ cups reduced-sodium chicken broth
1 tablespoon finely chopped walnut
1. Preheat the rice cooker. Add the olive oil and onion to the rice cooker liner. Heat until sizzling; cook, stirring, until the onion is tender. Stir in the rice and garlic. Add the chicken broth; stir once to distribute the rice evenly.
2. Cover and start cooking. The bell will alert you when the liquid is absorbed. Sprinkle with the walnuts and serve.