Caprese Rice Salad | zojirushi.com

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) long grain white rice
2-1/2 cups (rice measuring cup) water
2 fresh basil leaves, whole
1 dry bay leaf, whole
2 sprigs of fresh thyme leaves, remove from stem
1/2 tsp. salt
1/8 tsp. black pepper, coarse ground

To Add to Cooked, Cooled Rice:

6-8 oz. fresh mozzarella, cut into large bite sized pieces
1 cup fresh tomato, chopped
1/2 cup pine nuts, slightly toasted
1/2 cup kalamata olives, pitted
1/4 cup fresh basil leaves, roughly chopped
1 Tbsp. extra virgin olive oil
1/4 tsp. salt

This recipe was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2

In a separate bowl, mix salt and pepper into the water, and add to the inner cooking pan. Place the herbs on top of the rice.

3

Cook the rice using the “MIXED” setting.

4

While rice cooks, combine all remaining ingredients in a large bowl. Refrigerate the mixture and allow to marinade.

5

When rice completes cooking, discard basil and bay leaf. Gently fluff the rice with rice spatula, and spread out onto a large plate. Refrigerate to cool, about 30 minutes.

6

When rice cools, add rice to the marinated tomato/mozzarella mixture, and toss gently.

7

Serve immediately.