Rice Cooker Pesto Basmati

by Jonathan Cheung

Fresh and colourful, a simple pesto rice recipe. For a special addition we’ve included an EASY homemade pesto recipe below !

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Pesto Basmati


  • 1 1/2 cups / 375mL Dainty Basmati rice (or Dainty Organic Basmati)
  • 2 cups / 500mL Water or low-sodium Vegetable Stock
  • 1 cup / 250mL Pesto (Homemade, see below or Prepared)
  • 1/4 cup / 55g Toasted sliced Almonds
  • Salt & Pepper to taste



Place the rice and water or stock into the bowl of the rice cooker. Cook.


When done, fluff the rice with a fork and allow to cool for 10 minutes.


Add in 3/4 cup (185mL) of the pesto and gently fold in. Season with salt and pepper.


Garnish with the toasted sliced almonds and drizzle the balance of the pesto on top.


Simple Homemade Pesto: Place following ingredients in a blender or food processor: 1 cup packed / 20g Fresh Basil leaves, 3 cloves of Garlic, 3 Tbsp Nut of choice*, 1/3 cup (35g) Grated Parmesan, and 1/3 cup (80mL) Olive Oil. Blend until puréed, you now have Pesto !


* Nut of choice ideas: Pine nuts, walnuts, cashews, sunflower seeds

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