rice cooker

This is one of my favorite seasoned rice dishes. Once everything is in the rice cooker, it is hands hand. The Thai family loves it when I make this as it is a nice change for them from seasoned rice.

Garlic Butter Rice (Rice Cooker)

c dry jasmine rice,

garlic,

Tbsp unsalted butter, room temp

tsp salt

tsp turmeric

water

By adding a few extra ingredients to your rice cooker, you can cook an entire meal at once. This Teriyaki Shrimp and Rice is an easy and healthy alternative to take out.&nbsp;

Rice Cooker Teriyaki Shrimp And Rice Recipe

raw medium shrimp (41/50 size)* (4.00)

onion

peas (0.38)

jasmine rice (0.99)

garlic, minced (0.16)

ginger

water (0.00)

soy sauce (0.24)

Tbsp brown sugar (0.08)

Rice Cooker Teriyaki Shrimp and Rice Recipe

If your shrimp is frozen, thaw it first by placing in a colander and running cool water over it until thawed (this only takes a few minutes).

Finely dice the onion and place it in the bottom of the rice cooker along with the frozen peas (I did not thaw my peas). Add the uncooked rice, minced garlic, and grated ginger. Stir these ingredients together.

Add the shrimp to the top of the rice mixture, then pour in 2 cups water. Close the lid and set the cooker to the "white rice" setting. The rice cooker will begin to heat and once the contents inside reach the appropriate temperature, it will begin to count down the cooking time (12 minutes for my model).

Once the rice cooker finishes its cooking cycle, let it rest for an additional 5-10 minutes on the keep warm cycle before opening the lid. While waiting, stir together the soy sauce and brown sugar.

Finally, open the lid and pour the soy sauce mixture over the contents in the rice cooker. Use a rice paddle to gently fold the sauce into the rice. Serve hot, with sriracha or sliced green onions if desired.

Rice Cooker Spanish Chickpeas and Rice is an incredibly easy and inexpensive vegan dinner that will keep you full and happy with very little effort.&nbsp;

Rice Cooker Spanish Chickpeas And Rice

olive oil (0.16)

long grain white rice (0.39)

tsp smoked paprika (0.10)

tsp ground cumin (0.05)

tsp dried oregano (0.02)

cayenne pepper (0.02)

onion powder (0.02)

garlic powder (0.02)

black pepper (0.02)

15 ounces. can chickpeas, drained (0.55)

artichoke hearts, drained (1.79)

vegetable broth (0.13)

fresh parsley, chopped (0.22)

lemon (0.43)

Rice Cooker Spanish Chickpeas and Rice

Combine the olive oil, rice, smoked paprika, cumin, oregano, cayenne pepper, onion powder, garlic powder, and some freshly cracked pepper (about 10 cranks of a pepper mill) in the bowl of the rice cooker. Stir until the rice is coated in oil and spices.

Next add the chickpeas (drained), diced tomatoes (with juices), artichoke hearts (drained), and vegetable broth. Give everything a brief stir, then closes the rice cooker and turn it on to the white rice setting (or the basic "cook" setting).

Let the rice cooker cook the mixture until finished, then once the cook cycle has completed let it rest on the "keep warm" setting for at least 5 minutes. After resting, open the cooker and gently fluff and stir the mixture to make sure everything is evenly mixed.

To serve, spoon the chickpea and rice mixture into a bowl, sprinkle chopped parsley over top, and serve with a couple wedges of lemon. Squeeze the lemon over top just before eating.

This small batch, scaled back, and super easy Rice Cooker Chili still delivers huge flavor. Perfect for dorm living, RV's, and hotel cooking!&nbsp;

Rice Cooker Chili

beef (2.65)

Tbsp chili powder* (0.15)

tsp cumin* (0.05)

cayenne pepper* (0.02)

tsp garlic powder* (0.02)

tsp onion powder* (0.02)

tsp brown sugar* (0.01)

tsp salt* (0.02)

pepper*

15 ounces. can diced tomatoes (0.45)

tomato paste (0.20)

kidney beans (0.49)

Add the olive oil and ground beef to the rice cooker. Close the lid and select the "white rice" or "cook" function, depending on the functions available on your cooker. Allow the beef to cook with the lid closed, opening it briefly to stir and break up the meat every couple of minutes, until the beef is fully browned (about 5 minutes total). Many rice cookers, including the model I used, do not heat unless the lid is closed, so remember to close it after each stir.

If you are using a higher fat content beef, drain the excess fat once it has fully browned. Add the chili powder, cumin, cayenne, garlic powder, onion powder, brown sugar, salt, and pepper to the ground beef in the rice cooker, stir to combine, then close the lid and cook for one minute more.

Drain the can of kidney beans and add them to the rice cooker along with the diced tomatoes (and their juices), tomato paste, and water. Stir until everything is evenly combined.

Close the lid once more, make sure "white rice" or "cook" is selected, then let the chili simmer for 30 minutes. Stir the chili occasionally to make sure it is not sticking on the bottom. If your cooker finishes the cook cycle before 30 minutes is up, simply begin it again.

After simmering for 30 minutes, taste the chili, adjust the seasoning if desired, then serve with your favorite chili toppings.

This rich and creamy Rice Cooker Mac and Cheese cooks up in just a few minutes and requires only a few simple ingredients. It’s the perfect fast fix!&nbsp;

Rice Cooker Mac and Cheese

macaroni noodles (0.17)

milk (0.06)

cream cheese (0.50)

medium cheddar, shredded (0.71)

Add the macaroni and vegetable broth to the rice cooker. Close the lid and cook on the "steam" setting for 5 minutes. It may take 5-7 minutes to come up to temperature before it begins counting down the 5 minutes of cook time. Stir the pasta twice during cooking, once when the cook time begins to count down, and again when there is about 2 minutes left. Close the lid promptly after stirring each time.

While the pasta is cooking, cut the cream cheese into chunks. After 5 minutes of cooking, the pasta should have absorbed all of the broth (if not, cook a few minutes longer). Turn the rice cooker to the "keep warm" setting, and add the milk and cream cheese. Stir until the cream cheese has melted.

Finally, add half of the shredded cheddar and stir until it has melted, then repeat with the second half. If the cheese sauce becomes too thick or dry for your liking, simply stir in an extra splash of milk. Serve hot.

https://embed.mediavine.com/videos/xgpb1u6b6ojmmzdrg8ze

This rich and creamy Rice Cooker Mac and Cheese cooks up in just a few minutes and requires only a few simple ingredients. It’s the perfect fast fix!

Get ready for the best rice you&#x27;ve ever eaten. Fluffy sticky rice, that you didn&#x27;t have to babysit on the stove top. No girl, don&#x27;t make stovetop rice, make INSTANT POT RICE. It&#x27;s life changing.

We are showing you how to make rice in the Instant Pot. It&#x27;s so easy, you will be like DOH! And it&#x27;s delicious. We love this so much, we bought a second Instant Pot so that we could replace our rice maker and use the Instant Pot for rice instead. 

Looking to make Instant Pot Brown Rice? Use this recipe, it works for brown rice or white rice!

We are making enough white rice for 6 people so will be using 3 cups of short grained rice.

Here is how to make Instant Pot rice.

Instant Pot Rice

Short-grain or medium-grain white rice

Keep reading rice

water – 1 part rice

Instant Pot (we use the Instant Pot 8 qt) or another electric pressure cooker

https://mediavine-res.cloudinary.com/video/upload/rlknbnsbhijs9k623e5u.mp4

Instant Pot Rice - get ready to throw out the rice cooker and vow never to cook rice on the stovetop again! We are showing you how to make Instant Pot rice! Use that electric pressure cooker to make the best, sticky, fluffy Instant Pot Japanese rice, white rice and brown rice. We will show you how. Learn all about what rice grain to use, how to wash rice and the best Instant Pot rice recipes.

Have lunch ready in less than 30 minutes with this easy one-pot lap cheong and rice recipe.

Rice Cooker Lap Cheong (Chinese Sausage)

rice

lap cheong (Chinese sausage)

Rinse rice and put in rice cooker. Add water according to the rice cooker instructions.

Add lap cheong on top of rice.

Cook in rice cooker as you normally would cook rice. (Optional: cook some vegetables while waiting.) When rice is done, so is your sausage!

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

Rice Cooker Chicken and Mushroom Rice

dehydrated shiitake mushrooms

kg chicken ((any cut you like))

Chinese sausages ((we get them

garlic

spring onion

tbsp sesame oil

vegetable oil

tbsp oyster sauce

tbsp dark soy sauce

tbsp shaoxing wine

tbsp potato starch

salt

tsp sugar

chicken bouillon powder

pepper (to taste)

oyster sauce

potato starch

Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.

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.

When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.

Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.

Cut the chicken up into pieces. You’re after the size of roughly two large grapes.

Optional: remove the fat off the chicken and keep it aside to make lard for the rice.

Marinate the chicken and mushrooms separately for a minimum of 20 minutes.

Heat up a wok or pan and dry roast the rice grains for a few minutes.

Throw in some of the chopped garlic to further infuse with the grains.

Pour the roasted rice and garlic into a rice cooker.

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.

Close the lid and let your rice cooker work its magic!

In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.

Move the cooked mushrooms in a bowl.

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&#x27;d prefer.

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. 

Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.

Add the fried onions and lard to the rice.

Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.

At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.

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.

Enjoy your meal!

The Aroma Select Stainless Rice and Grain Cooker come with super simple instructions because, well, there’s only one button and it’s a switch.

Aroma Select Stainless® Rice & Grain Cooker instructions

jasmine rice

fl oz filtered water (plus more for rinsing)

Measure out the rice with the rice measuring scoop.

Place the rice in a strainer and rinse under cold running water until the water runs clear.

Transfer the rice to the stainless steel pot and add the filtered water. It should fill to the 2nd line. If you are using a different cup amount of rice, then fill the water to the same line marking. (For example, if you are using one cup of rice, fill the water to the line one marking on the inside of the rice pot)

Place the lid on and press down on the switch so that the “cook” light turns on.

When the switch moves up and the “warm” light turns on, it’s finished. Keep the lid on for an additional 10 minutes to allow the rice to soak up any additional moisture. After 10 minutes, remove the lid and fluff the rice with a rice paddle.

Pour faire un bon riz japonais, il vous faut juste un peu de temps et respecter quelques étapes. Le point le plus important est le ratio riz/eau. Il faut ajouter 10 à 20% plus de volume d'eau que de riz. ~2 portions : 180ml de riz, 200ml d'eau ~4 portions : 360ml de riz, 400ml d'eau

Cuisson du riz japonais sans rice cooker

400 ml d'eau

360 ml de riz Japonais (souvent appelé riz à sushi)

Mettre le riz dans un grand bol. Couvrir le riz d'eau et laver-le avec une main en faisant des mouvements circulaires durant 5-10 secondes sans mettre de force. Répétez ceci 4-5 fois jusqu'à ce que l'eau devienne claire. Faites cette étape assez rapidement, il ne faut pas que le riz absorbe cette eau pleine d'amidon.

Une fois que l'eau est claire, égoutter le riz dans une passoire. Laisser égoutter quelques minutes afin que toute l'eau descende.

Mettre le riz dans la casserole et ajouter l'eau. Laisser reposer 20 minutes.

Cuire à feux moyen jusqu'à ébullition. Évitez un maximum d'ouvrir le couvercle pour garder toute la vapeur. Une fois à ébullition, descendre immédiatement à feu doux et cuire 12 minutes.

A la fin des 12 minutes. Enlever du feux et laisser reposer 10 minutes. Ne pas ouvrir le couvercle! Mélanger le riz. C'est prêt !

Easy and so flavorful! This cilantro lime rice rivals Chipotles, and possibly wins.

Cilantro Lime Rice (Rice Cooker)

olive oil

long grain white rice ((see notes))

cilantro

lime (zested)

lime juice (freshly squeezed)

Heat a 10-inch skillet over medium to medium-low heat. Add in oil and rice, stir and toast for 5 to 8 minutes or until the rice is lightly golden and aromatic.

Place the toasted rice and salt into your rice cooker. Following the manufacturers instructions, fill to the appropriate waterline (for me it is 2), close the lid and set to cook.

Once the rice is cooked, open the rice cooker and fluff with a fork. Then transfer to a bowl and add in the cilantro, lime zest and juice. Taste and add more cilantro, zest or juice to your preference.

Learn how to cook quinoa in a rice cooker, and you'll see why the rice cooker is the fastest, easiest, and best method for cooking quinoa like a pro.

How to Cook Quinoa in a Rice Cooker

Bob's Red Mill Quinoa (any variety)

salt (optional)

If you have a standard rice cooker with a simple on/off setting: Add the quinoa and water (plus salt, if desired) to the rice cooker.&nbsp; Cover and turn on.&nbsp; Cook for about 30 minutes.&nbsp; Fluff the quinoa with a fork or rice paddle as soon as it's done cooking.

If you have an advanced rice cooker with multiple cooking cycles: Add the quinoa and water (plus salt, if desired) to the rice cooker.&nbsp; Cover and select the "Quick" cook setting (or similar setting; will vary by make and model).&nbsp; Cook until the cycle completes, or about 30 minutes.&nbsp; Fluff the quinoa with a fork or rice paddle as soon as it's done cooking.

Ginger sesame rice; fresh ginger injects a ton of flavor while the rice cooks. Lastly fluff the rice and drizzle in toasted sesame oil and a sprinkle of toasted sesame seeds. Easy and pretty effortless.

Ginger Sesame Brown Rice

brown rice

ginger root

sesame oil

sesame seeds

cilantro (optional)

Place the brown rice into your rice cooker.

Slice the ginger root into coins and smash with the blunt handle of your chef's knife. Add the ginger to the pot plus the 1/2 teaspoon kosher salt.

Following the manufacturer instructions that came with your rice cooker, add the water and cook until the rice has absorbed all of the water and is fully cooked.

Fluff the rice with a fork, removing ALL of the ginger root pieces. Drizzle in the toasted sesame oil and mix in the toasted sesame seeds.

Taste, adding more salt as desired before transferring the rice to a serving bowl.

Serve with torn fresh cilantro if desired.

Sikhye is a mildly sweet Korean rice punch made of fermented barley malt and cooked rice. This easy recipe uses an instant pot or rice cooker and you can enjoy the authentic taste of Korean drink anytime at home.

15+ Korean Chuseok Foods: Easy Korean Rice Punch Recipe (Sikhye)

barley malt

ginger (1/4-inch thick) (optional)

sugar

a few dried jujube flowers (to garnish, optional)

pine nuts (to garnish, optional)

If using a clean fabric pouch, either cotton or linen, put malt barley in a pouch and tie up with a string and secure very tightly. Put the pouch in a bowl of warm water. See note #1 if you don&#39;t use a fabric pouch.

While the pouch is in the water, manually press and squeeze the pouch multiple times to squeeze out the malt powder from the barley so it can mix with the water. Do this for about 1-2 minutes. Squeeze out the pouch tightly to get all the good juices out. Discard the malt barley left inside the pouch.

Let the malt barley water sit for at least 30 minutes. The starch will sink to the bottom. Then carefully, without shaking the bowl, pour the malt water into another bowl leaving the sunken starch behind. Be careful not to let the starch fall in. (A little bit going in is okay.) Discard the starch.

Put cooked rice in the instant pot (or rice cooker) bowl and break up the grain briefly with a rice spatula. You can adjust the amount of rice as you wish. Pour the strained malt water over the rice. Cover with a lid and set your instant pot on the Keep Warm setting. The fermenting time can vary from 4-8 hours depending on the heat level of your appliance. An instant pot can take about 4-5 hours; a rice cooker might take longer. Hint: If you see a few grains of rice floating on top, that’s a good sign that the rice punch is well fermented. If you don’t see any rice floating, wait 1-2 more hours. You do not want to wait more than 8 hours because the rice will spoil.

Add a desired amount of sugar and ginger slices (if using) and bring the punch to boil and cook for 5 minutes. Use the “Saute” setting for an instant pot. If using a rice cooker, you will need to transfer the punch to a pot and boil it on the stove. Skim off any debris or foam from the top of punch with a skimmer.

Allow the punch to cool completely. Transfer the punch into plastic or glass containers, and store them in the refrigerator for up to 1 week. Shikye also freezes well. Pour the punch into freezer safe bottles or containers and freeze up to 3 months.

Collect a few scoops of rice from the bottom of the punch and soak them in cold water for later use. See note #2.

Pour the rice punch in a serving bowl or glass. Add a tablespoon of rinsed rice, dried jujube flowers, and pine nuts (if using).

To garnish the rice punch

Drumsticks, a kid-favourite, get sticky and saucy and pair perfectly with a fragrant, colourful side of basmati rice.

Sweet Curry Drumsticks with Basmati Pilaf

(50 mL) mango chutney or apricot jam

tbsp (30 mL) each prepared yellow mustard and honey

tbsp (15 mL) lemon juice

Top 25 rice cooker recipes from across the web

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Top Tags

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Cuisson du riz japonais sans rice c...

Cilantro Lime Rice (Rice Cooker)

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Top 25 rice cooker recipes from across the web

The most viewed rice cooker recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Garlic Butter Rice (Rice Cooker)

Rice Cooker Teriyaki Shrimp And Ric...

Rice Cooker Spanish Chickpeas And R...

Rice Cooker Chili

Rice Cooker Mac and Cheese

Instant Pot Rice

Rice Cooker Lap Cheong (Chinese Sau...

Rice Cooker Chicken and Mushroom Ri...

Aroma Select Stainless® Rice & Grai...

Cuisson du riz japonais sans rice c...

Cilantro Lime Rice (Rice Cooker)

How to Cook Quinoa in a Rice Cooker

Ginger Sesame Brown Rice

15+ Korean Chuseok Foods: Easy Kore...

Sweet Curry Drumsticks with Basmati...

One Pot Rice Cooker Meal

Rice Cooker Recipes

How To Cook Brown Rice In A Rice Co...

How to Make Black Garlic (+ What is...

Easy One-Pot Hainanese Chicken Rice

Cajun Rice Pilaf

How to Cook Farro in a Rice Cooker

How to Make Sushi Rice (Stovetop + ...

Yum Cha Black Bean Pork Ribs

Easy Pressure Cooker Hainanese Chic...

The most viewed rice cooker recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine