27 Best Rice Cooker Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Brown Rice

How To Cook Fluffy Tasty Brown Rice In A Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 cups brown rice
• 3 cups water
• 1/2 teaspoon salt
• 1 teaspoon olive oil (optional)

Instructions

1. 1. Rinse the brown rice under cold water and drain.
2. 2. Add rice, water, salt, and oil to the rice cooker and start the cooking cycle.
3. 3. When the cooker switches to warm, let the rice stand 5–10 minutes, then fluff with a fork.
4. 4. Serve as a side or base for bowls.

2. Quinoa

How To Cook Quinoa in Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘2’]

Learn how to cook this fluffy grain in your rice cooker.

Ingredients

• 1 cup (170g) quinoa (rinsed and drained)
• 1 ¾ cups (420ml) water (or stock)
• 1 teaspoon olive oil (optional)
• salt (optional and to taste)

Instructions

1. Pour the quinoa into a fine mesh sieve.
2. Rinse under a running tap and thoroughly wash the quinoa (rubbing through it with your fingers) for 3 minutes to remove any bitter outer coating.
3. Let the quinoa drain for a few minutes to remove excess liquid.
4. Oil the rice cooker insert, then add the rinsed quinoa, water, oil, and salt.
5. Cover the rice cooker and press cook.
6. Let it cook until it switches off. This can take anywhere between 15- 25 minutes depending on your brand or rice cooker.
7. Let the quinoa sit undisturbed for a further 5-10 minutes before opening the rice cooker, fluffing, and serving.

3. Ribs and Rice

Ribs and Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT35M · Total: PT95M · Yield: [‘4’, ‘4 servings’]

In Chinese, this technique is called men fan (焖饭). Recipes like Chicken and Mushroom Clay Pot Rice, Hong Kong Style Clay Pot Rice and Shanghai Cai Fan all use this same technique. For this dish of ribs and rice, however, we will be using the unassuming rice cooker instead of the clay pot.

Ingredients

• 1 lb pork ribs ((450g; cut into small pieces))
• 1/3 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon dark soy sauce
• 2 tablespoons oil
• 8 dried shiitake mushrooms ((washed, soaked, drained, and cut in half; see note!))
• 3 slices ginger ((chopped))
• 3-5 cloves garlic ((chopped))
• 1/2 teaspoon sugar
• 1/2 cup carrots ((diced))
• 2 teaspoons light soy sauce
• 1/2 cup water
• 2 cups uncooked rice
• Water ((use the amount appropriate to the type of rice you’re using and your rice cooker’s instructions))
• 1 teaspoon salt
• 1/4 cup peas ((fresh or frozen))

Instructions

1. Toss the ribs with the marinade ingredients and set aside for 1 hour.
2. When you’re ready to cook, heat 1 tablespoon oil in a wok over medium heat. Add the mushrooms and stir-fry until caramelized. Remove from the wok and set aside.
3. Add another tablespoon of oil to the wok (over high heat this time), and brown the marinated ribs. Once browned, turn the heat down to medium, and add the ginger, garlic, and sugar. Stir-fry for a minute, and then add the carrots, light soy sauce, and ½ cup water. Bring to a simmer and cook for 5-10 minutes, until the liquid has almost all evaporated.
4. While the ribs are simmering, add the rice to the rice cooker and add the proper amount of water (according to your rice cooker instructions/type of rice you’re using). This is when you can strain and add some of the liquid the mushrooms were soaking in, if desired. Alternatively, you could also use chicken, pork, or vegetable stock.
5. Stir in the shiitake mushrooms and 1 teaspoon salt. Shake the pot around a little so the rice and liquid is in an even layer. Spread the rib mixture over the rice. Place it into the rice cooker and press the button to start it. Your dinner is now underway.
6. Most rice cookers these days will tell you how many minutes are left in the cooking process. When there are 5 minutes of cooking time left, open the rice cooker lid, quickly sprinkle the peas on top, immediately cover the lid and let it finish cooking. When it’s done, serve!

4. Coconut Lime Rice

Coconut Lime Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup jasmine rice
• 1 cup canned coconut milk
• 1 cup water
• Zest of 1 lime
• Juice of 1 lime
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Instructions

1. 1. Rinse the rice and combine it with coconut milk, water, salt, and oil in a pot.
2. 2. Bring to a gentle simmer, cover, and cook 15–18 minutes until the liquid is absorbed and the rice is tender.
3. 3. Remove from heat and stir in lime juice and zest.
4. 4. Let stand 5 minutes, then fluff and serve.

5. Chinese Sticky Rice

Rice Cooker Chinese Sticky Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 side servings’]

A complete one-bowl meal that’s full of flavorful ingredients mixed with a delightfully sticky rice! Your rice cooker can be used for making more than just plain white rice!

Ingredients

• 2 cups Thai glutinous rice ((see note below))
• 1/2 lb. (225g) ground pork
• 1/4 lb. (115g) shrimp, deveined and shells and tails removed ((about 12 medium-sized))
• 2 Chinese sausages
• 2-3 medium sized dried shiitake mushrooms
• 1 1/4 cups water
• 3 tablespoons oyster sauce
• 1 tablespoons soy sauce ((tamari for gluten-free))
• 1 teaspoon grated ginger
• 1 clove garlic, (minced or grated)
• 1/2 teaspoon tapioca starch ((cornstarch okay))
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper

Instructions Soaking:

1. Place dried mushrooms in a bowl with hot water and let soak for at least 2 hours until softened. (See note below)
2. Run cold water through the rice in a strainer. Stir the rice with your hand to wash and rinse it well until the water is mostly running clear.
3. Soak the rice in a bowl of water for at least 2 hours.

When ready to cook:

1. Combine the 3 tablespoons oyster sauce, 1 tablespoon soy sauce (or tamari), 1 teaspoon grated ginger, minced garlic clove, 1/2 teaspoon tapioca starch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper in a bowl and mix well to make the sauce. Set aside.
2. Drain the rice through a colander, discarding the water.
3. Remove mushrooms from soaking liquid and gently squeeze out some of the water. Cut of and discard tough stems. Cut mushroom caps into slices or chunks.
4. Slice Chinese sausages into disks.
5. Heat a skillet over medium heat. Add Chinese sausage and ground pork and cook until pork is mostly cooked through.
6. Add mushrooms and sauce to the pan and stir. Heat through.
7. Add shrimp and cook until just starting to turn pink and remove from heat.
8. Transfer Chinese sausage mixture to the rice cooker pot and level out.
9. Add drained rice on top and level out.
10. Add 1 1/4 cups water to the rice cooker.
11. Cook until rice cooker button pops, or for about 25 minutes. Let sit for another 5-10 minutes. Rice should be completely cooked and slightly translucent.
12. Fluff rice with chopsticks, stirring well to mix the rice and filling ingredients.
13. Garnish with chopped green onions, if desired.

6. Upside Down Cake: Pineapple, Plum, or Orange

Easy Rice Cooker Upside Down Cake: Pineapple, Plum, or Orange is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT1H20M · Yield: 8

This plum upside-down cake is the perfect mixture of sweet and sour. Even better, it is easy to make in the rice cooker! Find out how to make a perfect rice cooker upside-down cake with plums today.

Ingredients

• FRUIT COMPOTE
• – 5 small plums (or 3 large, sour perferred )
• – 1/4 cup white sugar
• – 1 Tbsp butter (at room temperature)
• BATTER
• – 1 cup flour (all purpose)
• – 1 tsp baking powder
• – 1/2 tsp baking soda
• – 1/4 tsp salt
• – 1 egg
• – 2/3 cup sour cream
• – 1 stick butter (1 Tbsp removed for compote)
• – 1/2 cup sugar
• – 1 tsp vanilla extract

Instructions

1. Wash and slice each plum into wedges, about 0.5 inches thick.
2. Heat a pan over medium-high heat. Add 1 Tbsp butter. After melted, add the plum wedges and 1/4 cup sugar. Stir to combine.
3. Cook for about 5-8 minutes, stirring intermediately until the sugar is dissolved and the plum has been cooked, with the juices reduced to a thick syrup.
4. Remove from heat and allow to cool enough to handle.
5. Combine all the dry ingredients in a medium bowl and mix to combine.
6. Place the remaining butter in a high-sided bowl or mixer and add 1/2 cup sugar, mixing until creamed.
7. Combine all other wet ingredients (egg, sour cream, and vanilla) and stir to combine.
8. Add the sour cream mixture slowly into the creamed butter, and mix. Then add the dry ingredients to the wet, mixing until just combined.
9. Line the bottom of your rice cooker inner pot with a parchment paper circle (see above for instructions).
10. Place the plum wedges in a spiral at the bottom of the pot, on top of the paper circle. Spoon any remaining juices over the plums evenly.
11. Spray low around the circle with cooking oil spray.
12. Add the batter on top of the plums and spread to cover completely with a spatula.
13. Close the rice cooker and hit the “Cake” setting.
14. Once cooked, allow to cool until able to handle for removal. See instructions above for tips on how to easily remove!

7. Japanese Cheesecake

How To Make Easy Rice Cooker Japanese Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT80M · Total: PT110M · Yield: [‘8’, ‘8 large slices’]

Learn how to easily make soft fluffy Japanese cheesecake using a rice cooker. This rice cooker Japanese cheesecake is really light yet decadent at the same time.

Ingredients

• 400 gr cream cheese (softened )
• 40 gr sugar
• 4 egg yolks (room temperature, from large eggs (55 grams each with shell))
• 40 gr butter (melted)
• 200 gr heavy cream (or sub with same amount of plain yogurt)
• 100 gr cake flour
• 4 egg whites (room temperature, from large eggs )
• 80 gr sugar
• Small knob of solid butter
• Fresh fruit
• Whipped cream
• Confectioner’s sugar

Instructions

1. Use a small knob of butter to grease the bottom and the side of the inner pot of the rice cooker. Set aside
2. My rice cooker inner pot has a 5-cup capacity. If you use anything smaller, you will need to adjust the recipe by scaling down

How to soften cream cheese:

1. Bring all your cold ingredients like milk, cream cheese, heavy cream (or yogurt), and eggs to room temperature by placing them on the counter for 30 minutes before you plan to start making. Cold ingredients need longer mixing time and can cause curdles and also the cheesecake to collapse after baking
2. Cut the cream cheese up into small cubes and leave them at room temperature about 30 minutes and they will soften faster than the whole block. Alternatively, you can always remove the cream cheese from its wrapper and microwave them for 20 seconds. You don’t want to melt the cream cheese

Make the thick batter:

1. Make sure all ingredients are at room temperature or you will have curdles later. Place softened cream cheese, egg yolks, melted butter, heavy cream (or yogurt) and sugar in a large mixing bowl. Use a hand mixer or stand mixer with a paddle attachment to mix until the mixture is creamy
2. Gradually fold in the flour in 3 batches and mix until it’s smooth. Strain the mixture if necessary if there are lumps

Make the meringue:

1. Place the egg whites in a mixing bowl and then use a whisk attachment to beat the egg whites on medium speed until foamy and then gradually add in sugar in 3 batches and turn the speed up to high (speed 6 on kitchen aid) and beat until it turns white, shiny, and form a stiff peak. When you hold it up, it won’t drip

Folding the batter:

1. Slice the blade of the spatula straight down through the meringue and then scrape the spatula following the curve of your bowl and scoop the batter up and fold over. Turn the bowl and repeat the same action again. Fold in the next 1/3 of the meringue and fold again before you add the last 1/3. You can stop once they are well incorporated

Baking in the rice cooker:

1. Please note that every rice cooker varies greatly. I highly suggest using a rice cooker with multifunctions to get the best result
2. Pour the batter into the greased inner pot. Gently bang the bottom of the inner pot on a countertop to release some air bubble. Place inside the rice cooker. If your rice cooker has a “cake/bake” setting, you can use that. I don’t have. I use “brown rice” setting on my Zojirushi rice cooker, which takes about 80 minutes to cook, which is perfect to let me cook continuously without stopping. Please note that every rice cooker is different and you may need to experiment with setting and timing on yours
3. If your rice cooker doesn’t have the ability to set a timer, use the “white rice” function or “cook rice” function. You may need 2 cycles in the row to cook the cake. This depends on how long your rice cooker cooks a regular white rice. Most rice cooker with white rice setting takes about 45 minutes to cook. So you may use 2 cycles, but check 10 minutes earlier before the end of 2nd cycle. Please note that with this type of rice cooker, you may not get a very good result
4. Once it is done baking, turn off/cancel or simply unplug to turn off the rice cooker. Open the lid. You can see the cake has pulled away from the sides if it’s cooked. You can also use a skewer to double check and insert into the middle of the cake to make sure it comes out clean. If it’s not, cook a bit longer. If it’s cook through, leave the cake in there for about 15 minutes. This to prevent the cake from collapsing from a sudden change in temperature
5. Remove the inner pot from the rice cooker. Place a large flat plate on top of the inner pot and gently but quickly flip the pot over and there’s your cheesecake. Let it cool down completely at room temperature. Chill in the refrigerator for about 1 hour and then cover and wrap it up and can be stored for up to one week. The taste is even better after the next day

Decorating:

1. I use a doilies paper to decorate some pattern using confectioner’s sugar. You can do whatever cute pattern you like. Some like to decorate with fresh berries and whipped cream

8. Rice Pudding

4 Ingredient Rice Cooker Rice Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT170M · Total: PT240M · Yield: [‘4’, ‘4 servings’]

This 4 Ingredient Rice Cooker Rice Pudding Recipe is the easiest version of rice pudding that I’ve seen. It takes very little work and tastes fabulous.

Ingredients

• ⅔ c rice (long grain or short grain, uncooked)
• 4 c milk
• ⅓ c sugar
• 1 tsp vanilla extract

Instructions

1. DO NOT USE THE CUP THAT COMES WITH THE RICE COOKER, use a regular measuring cup!
2. Put the rice and milk in the rice cooker bowl and stir to combine.
3. Close the cover and set for the Porridge cycle.
4. When the machine switches to the “Keep Warm” cycle, open the rice cooker, and add the sugar and vanilla, and stir until combined.
5. Close the cover and reset for a second Porridge cycle. Stir every 15 to 20 minutes until the desired consistency is reached. Rice mixture will thicken as it cools. If it comes out too thick, just add more milk.
6. Serve warm or let cool slightly and refrigerate for at least 1 hour.
7. When cold, cover with plastic wrap and store for up to 4 days.

9. Cheesy Broccoli Rice

Cheesy Broccoli Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup long-grain rice
• 2 cups water or vegetable broth
• 2 cups broccoli florets, finely chopped
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 tablespoon butter
• 1/2 teaspoon garlic powder (optional)
• Salt and pepper to taste

Instructions

1. 1. Cook the rice in water or broth until tender according to package directions.
2. 2. While the rice cooks, steam or microwave broccoli until crisp-tender.
3. 3. In a small saucepan, melt butter; whisk in milk and cheese until smooth to make a cheese sauce.
4. 4. Stir in the broccoli and cheese sauce with the cooked rice until evenly coated.
5. 5. Season with garlic powder, salt, and pepper; adjust thickness with a splash of extra milk if needed.
6. 6. Serve warm.

10. Parmesan Rice

Quick Garlic Butter Rice With Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT18M · Yield: [‘6’]

This garlic butter rice is a fast weeknight side dish that the whole family will love! Made in the Instant Pot or on the stovetop, my recipe is made with Jasmine rice, but you can also use other types of rice (take a look at my notes below for the cooking adjustments!). This recipe is great for a quick side, and it really shines for meal prep.

Ingredients

• 3 tbsp butter
• 1 1/3 cup rice ((see notes for options})
• 2 cups broth ({use your favorite})
• 3 cloves garlic ({minced})
• 3/4 tsp parsley ({dried})
• 2 tbsp Parmesan cheese ({grated})

Instructions

1. Set Instant Pot to “saute” to melt the butter (it will take about 1-2 minutes). Once melted, turn the Instant Pot to “off/keep warm”.
2. Add the rice, broth, garlic, and dried parsley. Stir.
3. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes. It will take 2-4 minutes to get up to pressure.
4. When the cooking time is up, flip the vent to venting and perform a quick release.
5. Carefully open the lid and add the parmesan and stir.

11. Giant Pancakes

Rice Cooker Pancakes: How to Make Giant Pancakes in Your Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H5M · Total: PT1H15M · Yield: 8

This rice cooker pancake recipe is an easy way to get impressive giant pancakes that are ready in the push of a button! Find out how to make a pancake in your rice cooker today!

Ingredients

• 2 cups flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cup 2% milk
• 2 eggs
• 1 tsp vanilla
• 2.5 tbsp white sugar

Instructions

1. Combine the dry ingredients (flour, baking powder, and salt) in your large mixing bowl. Stir to combine.
2. Measure and combine the wet ingredients and mix until combined.
3. Add the wet ingredients to the dry ingredients, stirring while pouring. Mix until fully combined and only small lumps remain in the batter.
4. Spray the bottom and up the sides of rice cooker inner pot with cooking spray. Pour in the batter, trying not to get it on the sides to avoid burning.
5. If you have a fuzzy logic rice cooker, set the rice cooker for “cake”. If you have a manual rice cooker check the cooking instructions in the notes above.
6. After the pancake is done open the lid and allow to cool for 5 minutes. Remove carefully per the instructions above.
7. Cut into slices just like cake and serve with your desired toppings.

12. Veggie Fried Rice

Veggie Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 4

Yummy vegetable fried rice is a great recipe for any day. Easy to make, and great for adding leftovers, this is a nice way of getting your kids to eat vegetables.

Ingredients

• 4 cups leftover cooked jasmine rice
• 2 carrots
• ½ cup frozen peas
• 2 eggs
• 1 teaspoon sesame oil
• 2 garlic cloves
• 2 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 2-3 green onions

Instructions 1. Cook the Rice In Advance

1. Cooking a rice cooker or on the stovetop. Both options require 2 cups long grain rice and 4 cups water.
2. In the rice cooker, just set it to cook and start the next steps.
3. If you’re cooking on the stove, you’ll bring the water to a boil and then add your rice. Simmer for 15-20 mins until the rice is cooked.

2. Prepare the Vegetables and Sauce

1. Dice your carrots into ¼ inch cubes.Thaw the peas. Thinly slice the green onion and separate the whites from the greens.
2. Peel and mince your garlic.
3. In a small bowl, combine your oyster sauce, soy sauce, and sesame oil. Set aside.

3. Cook the Veggies

1. Once your skillet or wok has heated up on a medium-high heat setting, add your butter, onion whites, and carrots and saute for 2 minutes.
2. Add your peas and garlic and cook for another minute.

4. Scramble the Eggs

1. Crack 2 eggs into a bowl and whisk quickly. Pour them into the skillet along with your veggies and stir constantly until scrambled.

5. Add the Rice

1. Add your leftover rice to the pan and stir to combine everything. Let the rice sit in the pan, untouched, for 3-4 minutes to get a slightly browned texture on some of the grains.

6. Pour in the Sauce

1. Add your soy sauce mixture and stir until everything is coated in the sauce. Give it a taste and add more soy sauce or salt to your taste.
2. Serve garnished with green onions.

13. Chicken and Mushroom Rice

Rice Cooker Chicken and Mushroom Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Total: PT1560M · Yield: [‘6’]

Bring on the family favourites! Served piping hot from the rice cooker, this warming, hearty chicken and mushroom rice recipe is bursting with flavour!

Ingredients

• 10 large dehydrated shiitake mushrooms
• 1 kg chicken ((any cut you like))
• 5 slices ginger (cut into strips)
• 2 Chinese sausages ((we get them from the local Chinese supermarket))
• 5 cloves finely chopped garlic
• chopped spring onion
• fried onion
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 3 tbsp oyster sauce
• 2 tbsp dark soy sauce
• 2 tbsp shaoxing wine
• 2 tbsp potato starch
• 1 tsp salt
• 1 tsp sugar
• 1 tsp chicken bouillon powder
• pepper (to taste)
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp oyster sauce
• 1 tbsp shaoxing wine
• 1 tsp potato starch
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/2 tsp chicken bouillon powder
• pepper (to taste)

Instructions

1. Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.
2. Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.
3. When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.
4. Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.
5. Cut the chicken up into pieces. You’re after the size of roughly two large grapes.
6. Optional: remove the fat off the chicken and keep it aside to make lard for the rice.
7. Marinate the chicken and mushrooms separately for a minimum of 20 minutes.
8. Heat up a wok or pan and dry roast the rice grains for a few minutes.
9. Throw in some of the chopped garlic to further infuse with the grains.
10. Pour the roasted rice and garlic into a rice cooker.
11. Add 3 cups of water and 1/2 cup mushroom water. You can substitute the water for chicken and pork stock if you have it on hand.
12. Close the lid and let your rice cooker work its magic!
13. In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.
14. Move the cooked mushrooms in a bowl.
15. Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. Cook it completely if you’d prefer.
16. Optional: make the lard by adding the chicken fat into a small pot. Turn the heat up and let it slowly cook until the oil has released and the fat has browned.
17. Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.
18. Add the fried onions and lard to the rice.
19. Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.
20. At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.
21. Add the spring and fried onions as a garnish then stir to mix in evenly. Stir the rice so that the grains are evenly coated with sauce.
22. Enjoy your meal!

14. Perfect White Rice

How to Make Rice in a Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 2

Do you know How to Make Rice in a Rice Cooker? Making rice this way is easy, less messy, and frees up the stovetop for cooking other food while preparing your meal.

Ingredients

• 1 cup white rice, You can substitute desired amount and kind of rice
• water, fill to first line on Aroma rice cooker or about 1 inch above top level of rice

Instructions

1. Measure rice and pour it into the metal inner container of the rice cooker.
2. Wash the rice by pouring water over the rice and swishing it around, pouring the water out and adding more water, repeat until the water and rice are clear of any debris. Place the metal container within the rice cooker making sure the right amount of water is added to the amount of rice. A rule of thumb is about 1 inch above the top level of the rice or according to the individual rice cooker’s manual instructions.
3. Close the lid until you hear a click. Press power on.
4. Select the kind of rice you have. Allow the rice to cook.
5. When the rice is done, open the lid.
6. Serve rice and enjoy!

15. Turmeric Rice

Easy Rice Cooker Turmeric (Yellow) Basmati Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 cups’]

Learn how to cook fluffy and flavorful turmeric rice in the rice cooker. Turmeric is the key ingredient that makes this dish golden and fragrant, along with garlic, onion and chicken stock. It’s an easy set it and forget it kind of dish and takes only about 35 minutes to make.

Ingredients

• 1 cup basmati rice (use US measuring (dry) cup )
• 1 1/2 cups chicken broth
• 1/4 cup minced yellow onion
• 1 tablespoon melted butter
• 1 bay leaf
• 1 teaspoon minced garlic
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon kosher salt

Instructions

1. Melt the butter in the microwave for about 15 to 20 seconds.
2. Rinse rice in a mesh strainer. Make sure to shake out excess water well.
3. Add rice, butter, onion, garlic, turmeric, bay leaf and salt in the pot and mix well.
4. Add chicken stock and stir ingredients together.
5. Set rice cooker to cook or start (depending on the cooker functions).
6. When done, fluff with a fork and serve.

16. Quinoa

How to Cook Quinoa in a Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Did you know you can use a rice cooker to make quinoa? It comes out perfectly fluffy every single time and it’s hands off! Here’s how to cook quinoa in a rice cooker!

Ingredients

• oil spray
• 1 cup quinoa
• 2 cup water (or broth)
• 1 pinch salt
• 1 bay leaf

Instructions

1. To a rice cooker liner, add the quinoa (rinsed beforehand if you prefer), liquid, salt, and bay leaf.
2. Place the liner into the rice cooker and press the cook button. The process should take between 15 to 30 minutes, depending on your rice cooker and amount of quinoa added.
3. Once done, open the rice cooker, fluff the quinoa, and remove the bay leaf before serving.

17. Mac and Cheese

Easy Rice Cooker Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Ingredients

• 1 cup macaroni pasta
• 1 cup milk
• 1 cup chicken stock, (or 1 cup water + 1/2 chicken stock cube)
• 1 cup of shredded cheese (I use a blend of cheddar, mozarella and Gouda)
• 1 tsp salt, or to taste
• extra 1/2 cup of milk (optional)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp ground black pepper

Instructions

1. In the rice cooker pot, add macaroni, milk and chicken stock. Option to add the seasoning mix. Stir to combine well.
2. Close the lid and turn the rice cooker on. Cook at regular rice settings for 20 minutes. At the 20-minute mark, the macaroni should be al dente. If it is still too firm, close back the lid and continue to cook, checking every minute or so until the pasta is al dente.
3. At the 20-minute mark, or once macaroni is al dente, open the lid. With the rice cooker still on, add the cheese. Continuously stir until the cheese has completely melted. Taste, and add salt, if needed. Once combined, rice cooker mac and cheese is done! Serve immediately while hot!
4. OPTIONAL: If the mac and cheese is looking dry, stir in the extra 1/2 cup of milk into the pot, as needed. Continuously stir until milk has disappeared into the Mac and Cheese. Once the milk disappears, turn off the heat and serve immediately.

18. Chinese Fried Rice

Easiest Rice Cooker Fried Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’]

Chinese Rice Cooker Fried Rice is my absolute favorite. This no-fuss “dump and go” rice cooker recipe is made with a few simple ingredients with less than 5 minutes of prep! It’s so easy to make, customizable with any of your favorite mix-ins, and it’s incredibly delicious.

Ingredients

• 1 cup rice ((uncooked))
• 1 cup water
• 1 potato (peeled (used a smaller potato so that it can be fully cooked through))
• 1 cup carrots (diced)
• 1 cup sliced sausage ((I used Chinese style sausage, but you can use other types such as chorizo))
• 1 cup onions
• 1 cup frozen green peas
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons oil
• salt (to taste)

Instructions

1. Rinse rice in cold water and gently swirl the grains. Then pour the water out.
2. Pour the rinsed rice into the rice cooker.
3. Add a peeled potato to the center, then add carrots, sausage, onions, and green peas to the rice cooker.
4. Add soy sauce, oyster sauce, and oil.
5. Pour in 1 cup of water, and close the lid.
6. Select “white rice” (if there’s an option). It’s usually about 45 minutes to 1 hour, depending on your model.
7. When the timer goes off, lift the lid and break the potato using a spoon. Then gently mix everything together. (Be careful not to scratch the bottom of your rice cooker)
8. Season with salt to taste. Serve and enjoy!

19. Lo Ma Gai

Rice Cooker No Soak Lor Ma Gai | Chinese glutinous rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT1H5M · Yield: [‘2’, ‘2 servings’]

Ingredients

• 1 cup glutinous rice, rinsed until water runs clear
• 1 cup water or stock
• 1 shallot, minced
• 1 garlic, minced
• 1 cm ginger, grated
• 1 tbsp dried shrimps, soaked in warm water for 10 mins
• 60g minced meat
• 2 shiitake mushrooms, sliced
• 70g char siu chicken
• 8 pepperoni slices (optional)
• 1 tsp sesame oil
• 1 tbsp cooking oil
• 1-2 stalks of chives (or sprint onions), chopped
• 2 tbsps dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp white pepper

Instructions Rice Cooker

1. Add some oil to a pan, and once hot, add the shallot, ginger and garlic. Saute, and once fragrant, add minced meat and dried shrimps. Stir fry to almost cook the minced meat.
2. Add the mushrooms, along with the seasoning sauce. Give everything a stir. Allow mushroom to absorb the sauce before adding the char siu and pepperoni slices. Add sesame oil and stir to incorporate. Take off the heat.
3. Transfer rinsed and drained glutinous rice to the rice cooker pot. Add the pan fried ingredients and all of the sauces into the rice cooker pot. Add water or stock. Stir to evenly coat and pat down the rice to level out.
4. Turn the rice cooker on, and set to “sweet rice” option, or set the timer to 50 minutes. Halfway through, you can stir the rice through to get an even stir, although this is not necessary.
5. Once rice is cooked, stir in chives and lo ma gai is ready to serve! For presentation, pack the rice in a bowl, and flip it over onto a plate.

Rice Cooker with One Setting

1. Soak washed glutinous rice for 2 hours. Completely drain after soaking.
2. Repeat steps 1-3 in ‘Rice Cooker’.
3. Turn the rice cooker on and let it cook. At the end of the cooking process, sticky rice should cook fully. Garnish with chives and serve.

Steaming

1. Soak the washed glutinous rice for 4 hours minimum. Completely drain after soaking.
2. Repeat steps 1-2 in ‘Rice Cooker’. After stirring in sesame oil, add the drained glutinous rice. Stir through the rice with the ingredients in the pan. Once evenly mixed, pack glutinous rice onto steam-safe bowls.
3. Turn the steamer on and steam the bowls of glutinous rice. Let steam for about 40 minutes, or until rice is cooked through. Garnish with chives and serve.

20. Hainanese Chicken Rice

Hainanese Chicken Rice in Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0H30M · Cook: PT0H30M · Total: PT1H0M · Yield: [‘4’]

Try this easy one-pot recipe to cook the iconic Singaporean Hainanese chicken rice in a rice cooker. Serve with garlic-ginger chili sauce and soy sauce for chicken.

Ingredients

• 4 chicken drumsticks (Note 1)
• 1 inch ginger, grated (~ 1 tablespoon)
• 3 cloves garlic, grated (~ 1 tablespoon)
• 3 scallions, 2-inch pieces, thinly sliced
• 1 teaspoon salt
• 2 tablespoon sesame oil, divided
• 3 cloves garlic, bruised
• 1/2 inch ginger, bruised
• 2 rice cooker cup (1 1/2 regular cup, or 300 gram) rice, washed and drained
• 1 1/2 regular cup (350 ml) chicken stock
• 1 inch ginger (~ 30 gram)
• 5 cloves garlic
• 8-12 bird-eye red chilies
• 4 tablespoon chicken stock
• 2 tablespoon rice vinegar
• 2 tablespoon lime juice/calamansi juice
• 1 teaspoon salt, or to taste
• 1/2 tablespoon sugar, or to taste
• 2 tablespoon light soy sauce
• 2 tablespoon water

Instructions

1. Marinate chicken: Marinate chicken drumsticks with grated ginger, grated garlic, chopped scallions, salt, and a tablespoon of sesame oil.
2. Wash rice: Rinse the rice multiple times with cold tap water until the water runs clear before draining.
3. Fry garlic and ginger: Heat about a tablespoon of sesame oil in a frying pan and fry some bruised garlic and ginger until fragrant.
4. Cook in a rice cooker: Place rice in the rice cooker pot, top with chicken stock, add fried garlic and ginger, as well as the marinated chicken drumsticks.
5. Cook with the regular “white rice” setting. Use the “cook” function if you have the most basic rice cooker.
6. Rest another 15 minutes without opening the rice cooker lid once the light has turned to “keep warm.”
7. After 15 minutes, open the rice cooker lid, transfer the chicken to a serving plate, fluff the rice, and transfer it to a serving bowl. Serve with chili sauce and soy sauce for chicken.
8. Garlic ginger chili sauce: Use a food processor to puree red chilies, garlic, ginger, salt, sugar, rice vinegar, lime juice, and chicken stock into a smooth sauce.
9. Soy sauce for chicken: Mix the light soy sauce with water.

21. Saffron Rice

Rice Cooker Saffron Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 cups’]

Easy rice cooker rice doesn’t have to be boring! With no additional prep time and just a couple extra ingredients, you can transform your plain white rice into an elegant and fragrant side dish!

Ingredients

• 1 1/2 cups uncooked rice (use long-grain, basmati, or jasmine)
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1 to 1-1/4 cups water (see recipe note)
• Generous pinch saffron threads
• 2 tbsp butter
• Large pinch kosher salt (to taste)

Instructions

1. Add all ingredients to a 6-cup or larger rice cooker and stir. Hit the cook button and do nothing until it’s finished. 
2. Fluff with a fork and mix to make sure saffron threads are evenly distributed throughout the rice before serving.

22. Honey Glazed Upside Down Apple Cake

Honey Glazed Upside Down Apple Cake in Rice Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0H30M · Cook: PT1H0M · Total: PT1H30M · Yield: [‘8’]

Even without an oven, you can bake this beautiful upside-down apple cake in your rice cooker. The honey glazing makes for an even more awesome apple cake.

Ingredients

• 1 apple (I used a Fuji apple)
• 1 cinnamon stick
• 2 tablespoon honey
• 4 eggs, separate the whites from the yolks
• 1/4 cup sugar
• 50 gram butter, melted
• 1/4 cup milk
• 1 teaspoon vanilla essence
• 1 cup all purpose flour, sifted
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 whisk
• 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)

Instructions

1. Peel and core the apple, cut into 16 sections. Place the apple, cinnamon stick, and honey on a pan and cook on low heat until bubbles. Once apple is softer but stiff firm, turn off the heat and set aside so the apples have some time to soak up in the yummy juice while you continue with your cake preparation.
2. In a mixing bowl, whisk egg whites until medium peak while adding the sugar in batches, I usually do this in three batches.
3. Then add the egg yolks, melted butter, milk, and vanilla essence into the egg whites. Mixing completely one by one before adding the next ingredient.
4. Lastly, fold the dry ingredients with the wet ingredients with a spatula. Do not overdo this part or all that effort to aerate the egg whites will be wasted, just make sure that everything is well combined.
5. Place the apple sections in the bottom of your rice cooker pot, and reserve the cooking liquid to glace the cake. Pour the batter into the pot to completely cover the apples.
6. Place the rice cooker pot into the rice cooker and press the “cook” button. Once it turns to “warm”, wait for 10 minutes. Repeat the “cook” and “warm” process another 3 times for a total of 4 “cook” and “warm” cycles.
7. Open the rice cooker lid, and test if the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, it is done. If not, repeat the “cook” and “warm” cycle again until the cake is done.
8. Remove the rice cooker pot, cover the pot with a plate wider than the pot opening, flip upside down and the cake should drop onto the plate.
9. Lightly brush the top of the cake with the reserved liquid from cooking the apples. This will give the cake a glossy look, and more importantly, it will stay moist even the day after (if it lasts that long).

23. Edamame Rice

Edamame Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 4

A seasoned rice dish with edamame, ochazuke wakame (a type of furikake), and nametake (seasoned mushrooms). Flavorful and delicious! Eat plain as a simple meal, or replace your regular bowl of rice with this Edamame Rice ^_^

Ingredients

• 2 rice cups (2 rice cups equals 1 1/2 regular cups)
• 1/4 cup ochazuke wakame
• 1/4 cup nametake
• 1/4 cup shelled edamame, cooked

Instructions

1. Prepare the rice. Wash the rice several times, until the water runs almost clear.
2. Cook the rice. (Use the same amount of water and same standard setting and you normally use to prepare rice in the rice cooker.)
3. Once the rice is finished cooking, pour in the ochazuke wakame. Use a rice paddle and gently mix.
4. Add the nametake. Mix again.
5. Add the cooked edamame. Mix again until everything is evenly combined.
6. Ready to eat!

24. Mexican Rice

Rice Cooker Mexican Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

This simple Mexican Rice Recipe is made even easier in a rice cooker or Instant Pot. It is perfect in burritos or as a side to so many Mexican meals.

Ingredients

• 1 1/2 cups long grain rice
• 3 1/8 cup low sodium chicken broth (use 1/4 to 1/3 cup less liquid for drier rice)
• 4.5 oz. can tomato paste
• 3 Tbsp. butter
• 1/2 cup onion (finely diced)
• 4 oz. can diced green chilies
• Fresh black pepper
• Pinch of red pepper flakes
• Cilantro for garnish
• Salt as needed

Instructions

1. Add all ingredients to the rice cooker. Stir well. Cook according to manufacturer’s instructions. Let rest for 3 minutes after cooking or longer to thicken, and then stir. Garnish with cilantro before serving.

25. Tuna Takikomi Rice

Tuna Takikomi Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 people’]

Tuna takikomi rice, or takikomi gohan, is a Japanese seasoned rice dish with veggies and tuna. Easy, filling, and nutritious, all you need to do is prep the ingredients, throw them in the rice cooker, and press start!

Ingredients

• 2 rice cooker cups short-grain Japanese rice (1.5 regular cups)
• 1 can solid albacore tuna
• 1/3 cup frozen corn
• 3 dried shiitake
• 1 carrot
• 2 T hijiki (optional)
• 2 T soy sauce
• 2 T sake
• salt (to taste)

Instructions

1. Place 2 cups of rice in the rice cooker bowl. Wash the rice 3-4 times, draining after each wash. Set the bowl back in the rice cooker. Place the dried shiitake in a small bowl with about 1/2 a cup of water, and allow to soak. Place the hijiki in another small bowl with 1/2 cup of water and allow to soak.
2. Meanwhile, peel the carrot and cut into rounds. Cut the rounds into either half pieces, or quarter pieces, depending on thickness of carrot. Once the shiitake are looking plump, remove from water (reserve the water!) and cut into small pieces, removing the hard stem portion and discarding. Drain the hijiki and discard water. 
3. Add the soy sauce and sake to the rice, and add the water the shiitake soaked in. Fill the 2 cup line with water and stir. At this point you may add some salt. The amount you add will depend on the tuna you use. You can also omit the salt and add it in the end after you’ve tasted it! Add the corn, hijiki, shiitake, carrot, and (drained) tuna pieces. Give it a quick stir to combine the ingredients. 
4. Close the lid and press start! When the rice is finished cooking, stir it with a rice paddle, and serve!

26. Chicken Rice with Vegetables

One-pot Rice Cooker Chicken Rice with Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘2’, ‘2 people’]

Another EASY one-pot rice cooker chicken recipe brought to you by the Belated kitchen! A meal with grain, protein and vegetables in one pot!

Ingredients

• 1 1/2 cup Rice (uncooked, may mix with soaked whole grain rice varieties)
• 2 Chicken thighs (bone-in small or boneless large)
• 2 cups Choice of vegetable for steaming
• Salt to taste (and other spices or herbs as desired)

Instructions

1. Season chicken thigh pieces with salt and or spices and herbs and set aside for 30 minutes
2. Rinse rice in water until impurities are cleared
3. Place uncooked rice in rice cooker, fill with water amount to the 1 1/2 cup measure
4. Place chicken thigh pieces over rice and start cooking
5. Prepare vegetables for steaming, rinse and cut into bite-sized pieces
6. As rice almost finish bubbling and absorbed most of the water, add vegetables over rice. close the lid and continue cooking
7. When rice cooker switches to warm, use a fork or tooth pick to test chicken thighs’ doneness. There should be only clear liquid coming from the pierce.
8. Serve warm and enjoy!

27. Chinese Sausage Lap Cheong

Rice Cooker Lap Cheong Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’]

This Rice Cooker Lap Cheong Rice is an easy recipe & Chinese dinnertime hack for busy weeknights when you don’t have much in the fridge.

Ingredients

• jasmine rice
• water
• lap cheong ((Chinese Sausage))

Instructions Rice Cooker Instructions:

1. Use your rice cooker cup to measure the amount of rice you’d like (2 cups is good for 3 people).
2. Then fill the rice cooker with water up to the line that corresponds with the number of cups you added. Alternatively, you can use the “finger trick” to simply measure the height of the rice (even it out first) along your finger, and then add enough water to match that height on your finger if you rest it on top of the rice.
3. Add the Chinese Sausage (1 link per person is a decent bet), and turn on the rice cooker. The cooker will steam both the rice and the sausage at the same time! Slice the sausage and serve over the rice.

Stovetop Instructions:

1. Measure your desired amount of rice and pour into a medium pot, taking note of the measurement. (You don’t need any special measuring tools for this step. You could just use any cup or mug you have.) Cover the rice with 2 inches of water, and soak for 20 minutes. Once the rice has soaked, drain off the water it was soaking in. You should now just have a pot of soaked rice.
2. Measure out fresh water in the same volume as the rice, and pour it into the pot. Add the Chinese sausages on top. Put the pot over the stove on medium high heat. Once the liquid comes to a boil, turn the heat to low, cover, and cook for about 15 minutes, or until all the liquid has cooked off and the rice is fluffy. Slice the sausage and serve over the rice.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.