Step 1

Combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock in a rice cooker.

Step 2

Cook using the 'white rice' function.

Step 3

Stir in the lemon juice after cooking and serve.

Step 4

In a medium pot, combine the basmati, coconut oil, salt, lemon zest, dried basil, oregano and stock.

Step 5

Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.

Step 6

Remove from heat and let sit for another 10 minutes before adding the lemon juice and stirring up.