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["Wash and drain the rice.", "Place rice in rice cooker with a removable insert. Cover with approximately 1-inch of water.", "Add olive oil, onion, basil, mint, chives, cilantro, rosemary, salt and pepper.", "Turn on rice cooker and mix ingredients. Continue to mix ingredients a couple of more times in the first 3 to 4 minutes of cooking so that all ingredients are evenly spread throughout.", "Cook rice for approximately 1 hour, or until the indicator lets you know the cooking is completed. A smaller rice cooker may only take around 45 minutes. The timing can vary depending on the size and model, but trust their settings. I've never had an issue.", "Once cooking is finished, remove lid and place a plate on top of rice cooker bowl. Holding the sides with oven mitts, flip the golden rice cake with confidence!", "Enjoy heaven in bite!", "TO MAKE THIS WITHOUT A RICE COOKER, follow these steps. (The results were equally enjoyable.)", "Wash and drain the rice. Place rice in the pot and cover with approximately 1-inch of water.", "Add olive oil, onion, basil, mint, chives, cilantro, rosemary, and salt and pepper. (The black pepper beautifully highlights the herbs here and offers a nice kick. But feel free to adjust to taste if you prefer a less ""peppery"" end result.)", "Bring water to boil, allow to boil for 2 to 3 minutes, then mix ingredients and cover the pot. Reduce temperature to medium low. To avoid the rice from getting soggy, I used the Persian kitchen technique of placing a paper towel below the lid to capture the moisture.", "Cook on low heat for approximately 1 hour.", "Once ready, serve the fragrant and beautiful rice pilaf with whatever protein you like. I served it on the side of a delicious Food52 recipe for chicken and cabbage on a sheet pan (https://food52.com/recipes/64451-sheet-pan-roast-chicken-and-cabbage)-it was fantastic!"]
