A delightful twist on classic pesto rice, enhanced with fresh herbs and a touch of garlic for a flavorful and aromatic dish.
Rinse the rice under cold water until the water runs clear.
Rinsing removes excess starch, preventing the rice from becoming sticky.
Place the rice, cherry tomatoes, minced garlic, and water in the rice cooker. Add enough water to cover the rice by about 1 inch.
Ensure the water level is accurate for perfectly cooked rice.
Start the rice cooker and let it cook until the rice is tender and the water is absorbed.
Avoid opening the rice cooker during cooking to maintain the steam.
Once the rice is cooked, gently stir in the pesto sauce until evenly coated.
Mix while the rice is hot to allow the pesto to blend well.
Serve the rice topped with toasted pine nuts and fresh basil leaves.
Serve immediately for the best flavor and texture.
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