2cups(370g)Jasmine rice - basmati, or long grain rice
2tablespoons(28g)olive or avocado oil
3cups(705g)chicken broth
14.5ounces(411g)golden hominy - drained
2tablespoons(28g)butter - add more if you like
½teaspoon(½teaspoon)salt
freshly ground black pepper
2tablespoons(2tablespoons)cilantro - chopped
Instructions
Pour 2 cups Jasmine rice into a sieve and run water over it until the water runs clear. Set aside to drain.
Heat 2 tablespoons olive or avocado oil in a rice cooker pan (or medium saucepan) over medium-high heat. Add rice to the pan. Stir until it begins to turn golden brown.
Add 3 cups chicken broth to the rice and set your rice machine for the normal white rice cycle. If you are cooking on a range, bring the broth to a boil. Turn the heat down to a simmer and cover.
If you are not using a rice cooker, go by the instructions on the package of rice to know how long to cook. When finished, remove from the heat and allow to sit for 15 minutes.
If using a rice cooker, listen for the beep indicating that the rice is done.
Stir in 14.5 ounces golden hominy, 2 tablespoons butter, 1/2 teaspoon salt, and freshly ground black pepper. Add 2 tablespoons cilantro just before serving.