Rice Cooker Pulao with Carrots and Peas

Heat 1 tablespoon butter in a small skillet over medium heat. Add the diced carrots and cook, stirring frequently, until they just begin to soften, about 3 minutes.

Place rice in your rice cooker bowl. Add the beef stock, chopped parsley, thyme, frozen peas, and the sautéed carrots. Stir everything together to distribute evenly.

Close the rice cooker lid and set to the regular white rice cycle. When the machine switches to the keep warm setting, let the rice steam undisturbed for exactly 10 minutes. (This steaming step is critical — don't skip it or the texture will be wrong.)

Fluff the rice gently with a wooden spoon or rice paddle, working from the edges toward the center.

Stir in the remaining tablespoon of butter and the toasted almonds just before serving.