rice cooker recipe

Learn how to cook fluffy and flavorful Spanish rice in the rice cooker.  Spanish rice is a delicious tomato based rice pilaf with garlic, onions and savory spices. This recipe is super simple, just add the ingredients to your rice cooker and stir, then hit the start button—you’ll have a delicious side dish on the table with minimal effort!

Rice Cooker Spanish Rice

Jasmine rice

chicken broth

tomatoes

onion, chopped

garlic,

butter

chili powder

cumin

oregano

salt

Rinse rice in a mesh strainer. Make sure to shake out excess water well.

Add the rice to the pot, along with the chicken broth, diced tomato sauce (do not drain the sauce), garlic, onion, butter and seasoning. Stir the ingredients together.

Set rice cooker to cook or start (depending on the cooker functions) and walk away!

When done, fluff with a fork and serve.

Dwaeji galbijjim, or Korean soy braised pork ribs, is an easy and super flavorful braised dish featuring fall-off-the-bone tender pork ribs, potatoes, and carrots. This recipe shares 2 ways to make dwaeji galibijjim, the traditional stovetop method and a pressure rice cooker method.

Dwaeji Galbijjim (Korean Braised Pork Ribs)

pork

potato

carrot

onion

onions (thinly sliced (optional for garnish))

white rice ((for serving))

soy sauce

brown sugar (packed)

Shaoxing cooking wine

apple

garlic

ginger

black pepper

Combine all of the marinade ingredients into a food processor and blend until evenly combine and mostly smooth.

Pour the marinade into a large mixing bowl along with the pork ribs. Mix until the ribs are well coated with the marinade. Cover and set aside to marinate for at least 1 hour, preferably overnight. Pro tip: Wash and rinse the ribs a couple of times before marinating to get rid of any excess blood or bone fragments that came from cutting the ribs.

Marinate the pork ribs:

Transfer the marinated ribs and the marinade into the rice cooker pot. Scatter the cut potato, carrots, and onion on top of the ribs.

Secure and lock the rice cooker lid and set the rice cooker to the multicook setting for 35 minutes.

Once the cook time is up, carefully remove the pot and garnish with green onions. Serve the galbijjim hot with steamed rice.

(Pressure) Rice cooker method:

Transfer the marinated ribs into a tall pan or medium pot. Scatter the potato, carrots, and onions evenly over the ribs.

Bring the ribs to a boil, then reduce the heat to keep the ribs at a constant simmer. Cover the pan or pot with a lid and let the ribs simmer for about 45 minutes to 1 hour until the ribs are tender and the vegetables are cooked. Stir the pot occasionally.

If you prefer your braising liquid to be thicker, remove the lid at the last 10 minutes of cooking and let the sauce simmer until desired consistency.

When the ribs are done cooking, remove from the pan and garnish with green onions. Enjoy with fresh steamed rice!

Stove top method:

Delicately flavored pork chops bake right on top of this loaded vegetable rice medley. This rice is definitely the star of this show!

Pork Chops with Loaded Vegetable Rice

pork chops (boneless or bone-in about 1/2-inch thick)

garlic (minced)

tsp pepper

salt (optional)

paprika

garlic powder

olive oil

14.5 oz can fire-roasted tomatoes, drained

green bell pepper (diced)

orange bell pepper (diced)

yellow bell pepper (diced)

oz fresh mushrooms (sliced)

green onion (scallions chopped)

rice (uncooked)

oz rich vegetable stock (see NOTES)

tbsp Parmesan cheese

Preheat oven to 350 degrees F. Lightly spray a 13x9-inch baking pan.

Mix the salt, pepper, garlic powder and paprika. Rub into pork chops.

Heat oil in a large frying pan over medium-high heat. Add garlic and saute for 3 minutes. Add pork chops and brown about 3 minutes each side; remove from pan and set aside.

Add the stock and rice to the same pan you browned the chops in; bring to a boil. Add all the vegetables to the pan, reduce heat and simmer for 5 minutes.

Add the vegetable/rice mixture to the prepared baking dish. Stir in Parmesan cheese.

Place chops on top of rice mixture, cover (you can use aluminum foil) and cook 30-45 minutes (see NOTES).

Samgyetang (삼계탕) or Korean ginseng chicken soup is a popular soup enjoyed in Korea on the hottest days of the summer and whenever someone is under the weather. Each serving consists of a Cornish hen stuffed with glutinous rice, ginseng root, jujube, and garlic. It&#039;s super nutritious, light, and perfect with some cubed radish kimchi or regular napa cabbage kimchi.

Samgyetang (Korean Ginseng Chicken Soup)

Cornish hen ((about 1-2 pounds each))

short grain glutinous rice (*see notes)

garlic (kept whole)

ginseng root

dry jujube

green onion (cut the white parts into 1-2 inch pieces and thinly slice the green parts)

water

Salt and black pepper

Soak glutinous rice:Wash and rinse the glutinous rice a few times until the water is mostly clear. Cover the rice with water and allow it to soak for about 30 minutes. After soaking, drain well.

Clean Cornish hens:Remove the giblets and rinse the hens well. Then pat them dry with paper towels. Trim the excess fat off the hens (around the neck and butt area). Also, cut off the wing tips and the tail if you&#39;d like.

Prepare the ingredients:

Stuff each of the hens with about ¼ cup of the soaked glutinous rice, a piece of ginseng, a jujube, and a clove of garlic.

Optionally, make an incision into one leg of each hen, as close as possible to the joint area. Make sure to cut all the way through the leg. Stick the other leg of each of the hens through the cut. This helps to keep all the stuffings in while cooking.*Please refer to the post above for photo references!*

Stovetop method:Place the stuffed hens into a large pot and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Cover the pot and bring to a boil. Once the soup is at a boil, reduce the heat and keep it at a gentle simmer. Skim the surface of the soup occasionally for scum. Keep the soup covered and simmer for about 1 hour 30 minutes.*For 2 hens, the pot should be big enough to hold at least 6 quarts of liquid. We recommend taller pots over wide pots when cooking only 2 hens. This way the water can cover the hens while cooking.*

Rice cooker method:*We&#39;ve only tested with our current rice cooker, which is the one recommended in our equipment list below (CRP-JHR1009F). As we test more functions, we will update this cooking method to make it more adaptable for other models of rice cookers.*Place the stuffed hens into the rice cooker pot and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Close the lid and lock according to your rice cooker. Select the &quot;chicken soup&quot; option.

Instant Pot method:Place the stuffed hens into the Instant Pot insert and add the water, any leftover ginseng, the leftover glutinous rice, the remaining garlic cloves, and the whites of the green onions. Close and lock the Instant Pot and turn the venting valve to SEAL. Select pressure cook, high pressure, and 20 minutes.

Once it&#39;s done cooking, allow the Instant Pot to naturally release for 5 minutes and quick release the rest of the pressure. If you prefer the hens more tender, allow it to natural release for 10 minutes before quick releasing.

Serve:Once the hens are tender, the samgyetang is done. Place each hen into a ttukbaegi (also known as a Korean earthenware bowl), along with your desired amount of the soup. Bring the soup to a boil and top with lots of sliced green onions. Serve immediately while the soup is boiling and season to taste with salt and pepper. You also just simply serve the dish in a regular bowl.

How to eat:Deboned the chicken and shred up the meat. Discard the bones. Also break up the rice and mix it into the soup. Season the soup to taste with salt and pepper and you can dip the shredded chicken in more salt and pepper on the side if you wish. You can eat or discard the ginseng and jujube.

Make the ginseng chicken soup:

Everyone should know how to make perfect, fluffy white rice. So here&#039;s how to cook white rice using 3 different methods: rice cooker, stovetop, and microwave. Each method have their own pros and cons and may be more suitable than others for your kitchen. Here&#039;s to mastery of cooking white rice no matter where you&#039;re at!

How to Cook White Rice

white rice (long, medium, or short grain)

Wash the rice:For any of these cooking methods, wash and rinse the rice a few times until the water runs mostly clear. Then make sure to drain the rice well to get rid of as much water as possible.

Place the rice and water into the rice cooker pot. Seal the pressure and select the &quot;white rice&quot; cooking function. Most rice cooker will also have an automatic depressurizing function as well.

Once the rice is done cooking, fluff the rice with a rice paddle and serve.

Rice cooker method:

Place the rice and water into a large saucepan and bring to a boil.*Make sure to use a saucepan or pot with at least 4 to 5 inch clearance to avoid boiling over.*

Once it comes to a boil, immediately reduce to the lowest heat and cover with a lid. The water should be just simmering.*A gas stove is the easiest for controlling the heat. If using an electric stovetop, you may need to wait for the burner to cool down before placing the pot back on the heat.*

Let the rice simmer for about 20 minutes, then take the pot off the heat. Allow the rice to steam (with the lid on) for about 10 minutes, then uncover and fluff with a rice paddle or fork.

Stovetop method:

After the rice is washed, cover it with water again and let the rice soak for 30 minutes.

Then drain the rice really well and place it into a microwave safe bowl or mug along with the water. Shake to level out the rice. Cover the bowl with a lid or plate and also place a plate under the bowl. Make sure everything is microwave safe!

Place the whole plate and bowl set up in the microwave and microwave for 5 minutes on 100% power (high power).

Carefully remove whole setup from the microwave an pour any liquid on the bottom plate back into the bowl. Be careful! It&#39;ll be super hot. Give the rice a good stir to reincorporate the liquid and roughly even out the rice.

Cover the bowl again with the lid/plate and place the whole set up back in the microwave. Microwave on the same power for another 5 minutes, then remove from the microwave.

Allow the rice to steam (with the lid on) for about 5 minutes and fluff with a fork.

Microwave method (with soaking):

Place the washed and well drained rice into a microwave safe bowl, and place the bowl on a plate.

Pour the boiling hot water over the rice and shake gently to even out the rice. Cover the bowl with a lid or plate and place the whole setup into the microwave.*Make sure everything is microwave safe!*

Microwave the rice for 5 minutes on 100% power (high power). Then carefully remove from the microwave and pour any liquid on the bottom plate back into the bowl.

Stir the rice to reincorporate the liquid and cover again with the lid/plate. Place the whole setup back into the microwave and microwave on the same power level for another 5 minutes.

Remove from the microwave and let the rice steam with the lid on for about 5 minutes. Fluff with a fork.

Microwave method (without soaking):

This one pot meal is made by cooking chicken and rice in a flavorful broth with the ease and convenience of a rice cooker. The result is tender and juicy chicken with flavorful rice that is infused with ginger, garlic, and other aromatics.

One Pot Rice Cooker Hainanese Chicken Rice

Jasmine rice (use US measuring cup)

boneless, chicken thighs, skin on

ginger,

green onions,

salt salt

scallion,

canola oil

Add the rice, chicken broth, garlic, ginger, green onion and salt in the rice cooker pot, stir to combine.

Salt the chicken to taste. Place chicken, skin side up, on top of the rice.

Set the cooker to cook on the white rice cooking function.

When done, remove the chicken and cut into 1 inch pieces, lengthwise.

Fluff the rice with a spoon, and scoop the chicken rice onto a plate, arranging the chicken meat next to the rice.

Garnish the rice with scallion oil or add a bit of soy sauce. Serve hot with sliced cucumbers along with your favorite dipping sauce, like  soy sauce or chili sauce.

Heat the oil on medium heat.

When hot, add the sliced scallion and stir for about 20 seconds.

Remove from heat and spoon some over the rice.

Optional scallion oil

You can make delicious, savory, garlic butter rice in your rice cooker with a click of a button in just under 45 minutes. This recipe is perfect for busy weeknights and only uses five ingredients – just toss them into the pot, close the lid and press start!

Easy Rice Cooker Garlic Butter Rice

Jasmine rice (use US measuring (dry) cup)

garlic, minced (about 2-3 cloves)

Salted butter, cut in half pieces

Kosher salt

Wash and rinse the rice well.

Add the rice, chicken broth, garlic, butter and salt to the rice cooker pot. Stir the ingredients together well.

When done, fluff the rice with a small plastic spoon and serve! 

Very good. Adding the butter while cooking gave it a very nice crispy bottom in the rice cooker. Loved it. Served with Hawaiian garlicky shrimp.

This was pretty tasty. Not the same old boring rice. My husband is not a big rice fan and even he liked it. It did start to burn a little in the bottom of my rice cooker but not enough that you could taste it. I shut off the cooker before the it turned off automatically.

This is the best rice!  My husband is not a fan of rice and he loved it!

I love that this recipe can be used in a rice cooker. I did add more garlic ( love garlic) and added green onions when serving. My husband liked it so much he made eggs with the rice the next morning.

Learn how to cook “fried rice” in your rice cooker with all your favorite ingredients like eggs, Chinese sausage and veggies!  You’ll love this easy rice cooker method, with the press of a button, you’ll have delicious and healthier fried rice!

Easy Rice Cooker Fried Rice with Egg

frozen vegetables

Chinese sausage,

egg, lightly whisked

fish sauce

sugar

green onions (garnish)

Add the rice, broth, garlic, onion, fish sauce, soy sauce, sugar and butter. Then give it a swirl to mix together.

Add the vegetables, sausage, and a beaten egg on top of the water.

Set rice cooker to cook or start (depending on the cooker functions).

When done, fluff with a fork and top with green onion and serve.

Top 8 rice cooker recipe recipes from across the web

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

Top Tags

Rice Cooker Spanish Rice

Dwaeji Galbijjim (Korean Braised Po...

Pork Chops with Loaded Vegetable Ri...

Samgyetang (Korean Ginseng Chicken ...

How to Cook White Rice

One Pot Rice Cooker Hainanese Chick...

Easy Rice Cooker Garlic Butter Rice

Easy Rice Cooker Fried Rice with Eg...

Top 8 rice cooker recipe recipes from across the web

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

Top Tags

Rice Cooker Spanish Rice

Dwaeji Galbijjim (Korean Braised Po...

Pork Chops with Loaded Vegetable Ri...

Samgyetang (Korean Ginseng Chicken ...

How to Cook White Rice

One Pot Rice Cooker Hainanese Chick...

Easy Rice Cooker Garlic Butter Rice

Easy Rice Cooker Fried Rice with Eg...

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