Rachel Ray cooks her rice in the traditional, stove-top manner. Personally, I opted to throw the rice in the rice-cooker, saute up the onions and such in a pot then add the finished rice when it was ready - so much easier (in my opinion).
Ingredients/Directions:
In a rice cooker prepare 3 1/4 cups Rice (Rachel Ray recommend long-grain ... I used whatever it was Korea could give me), this should require 2 1/4 cups water and another 2 1/4 cups chicken broth. Just before rice finishes heat 3 Tbsp. of Olive Oil then add 3 chopped Onions and salt and pepper to taste, saute 8-10 minutes. When onions are translucent, scoop rice into the pot mix and add in your choice of 16 oz. Frozen Peas, Corn, or Toasted Almonds (I went with Almonds, they're the most available) Freeze in 1 cup increments.
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