Here Are The 10 Best Rice Cooker Recipes. Tasty, Fresh, and Easy to Make!
1- Basic Long-Grain White Rice
Ingredients
1 cup long-grain white rice
1 1⁄2 cups water
Directions
1. Rinse rice well by gently swirling the rice in the rice cooker pot with 2 or 3 changes of cold water. Drain rice.
2. Add the 1 1⁄2 cups water to the cooker pot. The water should cover the rice by about 1⁄2 inch. Place the pot back into the rice cooker, cover, and set to Cook. Time to cook varies with the type of rice cooker used.
3. After rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice before serving.
2- Rice Congee
Ingredients
1 cup long-grain white rice
3 to 4 cups water, according to desired consistency
Directions
1. Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
2. Add 3 to 4 cups water to the pot, cover, and set to Cook. When you hear the rice cooker making noises and see over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for about 15 minutes with rice cooker lid tilted slightly to vent the steam pressure.
3. Continue cooking and adjust water amount depending on whether you prefer thick or soupy rice congee.
3- Salmon Pancakes
Ingredients
1 egg, lightly whisked
2 (6-ounce) cans salmon, flaked
1⁄4 cup finely chopped cilantro leaves
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
4 small lemon wedges
Directions
1. Stir half of the whisked egg into the salmon, add cilantro, and mix well. Continue to add remaining egg to mixture and mix well until the egg is absorbed by the salmon and the mixture can be formed into firm patties. Season with salt and pepper.
2. Add oil to the rice cooker, cover, and set to Cook.
3. When the base of the cooker pot gets warm, form flat patties (about 1
1⁄2 inch diameter) from the mixture and add to the rice cooker. Pan-fry the patties (about 2 to 3 minutes per side), until their surface turns brown and slightly crisp, making sure to cover the rice cooker while frying. Serve with squeeze of lemon.
4- Creamy Mashed Sweet Potatoes
Ingredients
2 medium sweet potatoes, peeled and cut into 2-inch chunks
2 tablespoons butter
1 tablespoon brown sugar
1⁄2 cup milk
Salt and freshly ground black pepper, to taste
Directions
1. Salt and freshly ground black pepper, to taste
2. Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook. While the water is heating, place the sweet potatoes on a plate that fits into the steamer insert or basket.
3. When the water boils, place the steamer insert or basket that holds the plate of sweet potatoes into the rice cooker. Cover the rice cooker and steam for 15 to 20 minutes, until the sweet potatoes cook through. Remove and set aside to cool in a large bowl.
4. Clean out the rice cooker and wipe dry. Cover rice cooker and set to Cook. Add the butter and sugar to melt. Slowly stir in milk and cover rice cooker for about 30 seconds.
5. When mixture starts to boil, stir well and switch off the rice cooker.
6. Ladle the milk mixture into the sweet potatoes and mash until smooth. Season with salt and pepper and serve warm.
5- Dim Sum Steamed Tofu
Ingredients
1 egg tofu, cut into
1⁄2 inch thick slices
4 ounces ground chicken
1 cup blanched (frozen) spinach, thawed and drained of excess liquid
1⁄2 teaspoon salt
1⁄2 teaspoon white pepper
1 teaspoon light soy sauce
1⁄2 teaspoon sesame oil
Directions
1. Using a teaspoon, scoop out a little “well” in the middle of each tofu slice, reserving the scooped out tofu in a bowl. Set aside the slices on a plate that fits into the steamer insert or basket.
2. Mash the reserved tofu and combine with chicken, spinach, salt, pepper, soy sauce, and sesame oil. Shape the filling mixture into uniformly sized balls, using about 2 teaspoonfuls of filling for each. Place one ball into the “well” of each slice. Cover the plate with plastic wrap to prevent excess condensation during steaming.
3. Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook. When the water boils, place the steamer insert or basket that holds the plate of tofu into the rice cooker. Cover the rice cooker and steam for 10 to 12 minutes until the chicken cooks through.
6- Sweet Corn and Carrot Chicken Soup
Ingredients
3 to 4 cups water (enough to immerse the chicken)
2 chicken legs
1 ear corn (husk and silks removed), cut into 3 pieces
1 medium-sized carrot, coarsely chopped
Salt and ground white pepper to taste
Directions
1. Add the water into the rice cooker pot, cover, and set to Cook.
2. When the water boils, add the chicken, corn, and carrots, then cover the rice cooker and return to a boil.
3. When the soup starts to boil vigorously, switch the rice cooker to Warm and allow to simmer for about 2 hours.
4. Remove the chicken from the rice cooker, allow to cool slightly, and remove the cooked meat from the bones. Return the chicken to the cooker. Add salt to taste.
7- Green Tea Miso Soup
Ingredients
4 green tea bags
4 cups boiling water for brewing tea
2 tablespoons vegetable oil
1 shallot, peeled and thinly sliced
1⁄2 pack (about 5 ounces) soft tofu, cut into
1⁄2 inch cubes 1 cup spinach
1 tablespoon miso
1 green onion, finely chopped
Directions
1. Place tea bags in teapot with boiling water and allow to sit for 5 minutes. Remove the tea bags and reserve the tea for use in soup.
2. Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry for 2 to 3 minutes until soft.
3. Add the brewed tea, cover the rice cooker, and bring the mixture to a boil. Once boiling, switch the rice cooker to Warm and simmer, covered, about 10 minutes.
4. Add the tofu and simmer, covered, for 2 to 3 minutes. Stir in spinach and simmer for 30 seconds.
5. Ladle 2 tablespoons of soup liquid into a small bowl. Add the miso to the bowl and stir to dissolve the miso; then stir the contents of the bowl back into the rice cooker and set it to Warm. Let soup sit for about 5 minutes and garnish with green onions before serving.
8- Kimchi Soup
Ingredients
4 cups water
1 (10 1⁄2 ounce) block soft tofu, cut into cubes 1⁄2 cup kimchi, finely chopped into thin shreds 2 green onions, finely chopped, for garnish
Directions
1. Add the water into the rice cooker pot, cover, and set to Cook.
2. When the water boils, add the tofu, cover the rice cooker, and allow it to return to a simmer.
3. Switch the rice cooker to Warm, stir in kimchi, and simmer, covered, for another 5 minutes.
4. Garnish with green onions before serving.
9- Shrimp Tom Yum Rice
Ingredients
2 tablespoons vegetable oil
12 medium-sized peeled shrimps, deveined and diced
1 stalk lemongrass, bottom white part bruised
2 teaspoons Tom Yum paste
1 cup diced string beans
1⁄2 cup frozen corn
1⁄2 cup frozen green peas
1⁄2 cup diced green and red bell peppers
2 fresh red chili peppers, sliced thinly
3 tablespoons water, for frying with Tom Yum paste mixture
4 cups warm cooked rice
Directions
1. Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shrimp and fry for 2 to 3 minutes until cooked (turns pink). Dish out and set aside. Leave the remaining oil in the pot.
2. Add the lemongrass to the pot and fry for about 3 minutes until fragrant.
3. Add the Tom Yum paste, long beans, corn, peas, bell peppers, and red chilies. Fry for about 5 minutes.
4. Stir in the water gradually, cover the rice cooker, and allow to reach a simmer. Once the mixture is simmering, lift up the rice cooker lid and continue cooking until the vegetables become tender.
5. Return the shrimp to the pot and mix well. Make sure there is some gravy, but not too much, since you do not want the rice to become too soggy. Dish out mixture and set aside.
6. Add the cooked rice to the rice cooker. Return the Tom Yum mixture to the rice cooker and toss it with the rice, mixing thoroughly. Keep in the rice cooker on Warm until ready to serve.
10- Vegetable Biryani
Ingredients
2 cups basmati rice
3 tablespoons butter, divided use
3 shallots, thinly sliced
1⁄4 cup cashews
1⁄4 cup raisins
1 (2-inch) cinnamon stick
6 cloves
6 cardamom pods
1⁄2 teaspoon turmeric
1⁄2 cup diced tomatoes with juice
2 cups water, for cooking rice
1⁄2 teaspoon salt
Directions
1. Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water until the water is not “cloudy” anymore. Drain rice and set aside in a separate bowl.
2. Clean out the rice cooker pot and wipe dry. Add 2 tablespoons of the butter to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 5 minutes until shallots turn soft. Remove and set aside.
3. Add the cashews and raisins and fry for about 2 minutes, covering rice cooker occasionally in the process of frying. Remove and set aside.
4. Add remaining butter to the pot. Add the cinnamon, cloves, cardamom pods, turmeric, and diced tomatoes, and fry for about 2 to 3 minutes.
5. Stir in the rice and mix well with the spices.
6. Return the shallots to the pot, add the water and salt to the pot, cover the rice cooker, and cook the rice until done. (Cooking time varies with the kind of rice cooker used. Most automatic rice cookers will switch to Warm when the rice is cooked.)
7. After the rice is cooked, do not open the cover immediately. Let it sit for 5 to 10 minutes to vent off the remaining steam. Fluff up the rice and top with cashew nuts and raisins before serving.
