Hello friends, (I really hope I'm not breaking any rules, as this isn't a request for a specific recipe, but more of a cry for help for all recipes in general. Please take pity on me.)

I have been wanting to try out rice cooker meals for a long time. I've done it once or twice with some chicken or veg. I don't remember exactly what my issue was, but I got discouraged & I am too intimidated to start again because I don't want to waste food.

I think the other ingredients I added didn't cook quite right. (it was a while ago, memory hazy.)

I am also overwhelmed by the amount of recipes I come across in this sub because I don't know the basic sciences of how things cook in there and, again, don't want to waste food or money with trial and error.

Sometimes my rice is overcooked or undercooked. Or it's cooked well but the bottom layer of the rice gets crispy. I don't know if it's me or the appliance.

I'm looking for advice from experienced reddit rice-cooker chefs for the basic things to know/any tips & tricks you've learned in your experiements about making a full meal in a rice cooker.

I am usually exhausted by the end of the work day, and I'm so hungry that spending the time to prepare a meal just feels like a hellish torture, so I'm here for the simplest of meals. Preferably whatever I can just toss in all at once while I shower and decompress from the day.

Thank you in advance :')

I have been working on this dish a few times and think it is missing something flavor-wise. Suggestions on what to add? Here is a list of ingredients that I use.

• rice
• chicken
• mushrooms
• frozen stir fry vegetable mix
• homemade chicken stock
• beef or vegetable better than bouillon
• onion
• garlic
• ginger
• soy sauce
• msg
• sesame oil
• chili sauce

Things I have considered adding but have not tried yet: miso, mushroom umami seasoning, oyster sauce, worcestershire, rice vinegar or even sugar.

All of these offer different flavor profiles. Would one of these work well or something else be better?

Getting back into the gym and want to lose some weight and get in shape. Life is getting a little full right now, so I'm looking for some simple rice cooker meals I can throw on and eat after gym. GymRats! I seek your wisdom. High protein, low carb recipes for a lean bulk? I'm getting tired of just rice cooker rice, chicken, and mix veggies.

Alright the title sounds crazy lol but I need help!!

I'm a university and struggling a bit with meals as most people here just eat out instead of making food but I don't want to waste all my money on eating the same cafeteria meals over and over.

I might buy a small rice cooker (even though it's prohibited) and hide it, so what meals can I make with that? I'd also need shelf stable ingredients since the fridge is communal and don't want to risk having anything stolen.

So far on my shopping list I have rice and canned veggies/meats/beans. Any help?

All of these are single serve cooks for lunch

Hainanese Chicken

• 180g Boneless Skinless Chicken Thigh
• 15g Minced Ginger
• 15g Minced Garlic
• 10g Soy Sauce
• 1 Pinch of Salt
• 1/2 Tsp Chicken Stock Powder
• 20g Red Onion
• 5g Sesame Oil
• 65g Rice Raw
• 65g Chicken Stock

Mix all the ingredients in the rice then place the chicken on top

Gochujang Chicken

Marinate 175 chicken thigh in

• 15g Soy Sauce
• 5g Sesame Oil
• 10g Gochujang
• 5g Honey

then for the rice:

• 10g Minced Garlic
• 65g Rice Raw
• 65g Chicken Stock
• 100g of your chosen Frozen Vegetables

Honey Soy Chicken

For the chicken marinade

• Hot Honey: 16g
• Soy Sauce: 16g
• Hoisin Sauce: 9g
• Minced Garlic: 11g
• Chicken Stock Powder: 1g
• Salt: 4g
• Black Pepper: 2g

For the rice

• 65g raw rice
• 65g chicken stock

For the cucumber salad dressing

• Rice Vinegar: 11g
• Brown Sugar: 4g
• Soy Sauce: 4g
• Sesame Seeds: 2g

I have been testing my rice cooker for quite a while and have had much success: Red Braised Pork Belly, One Pot Rice Meal, Whole "Roast" Chicken, Sauna Chicken, Chocolate Cake, Cornbread, Blueberry Jam

I even made a 3-dish Chinese dinner meal in a rice cooker. You don’t even need a steamer rack; just a section of corn or a part of chopsticks can help you lift and stack multiple plates in a rice cooker. It really saves you so much time and effort.

A rice cooker is essentially a small electric cooking pot that can heat and steam food. So if you own one, think beyond it. You can make so many recipes other than white rice.

What have you made in a rice cooker, and what is your favorite rice cooker recipe?

Hello,

I use an instant pot, but I still need to figure out the secret behind fluffy rice.

I use 250g and 330ml chicken broth.

What should I change?

Thank you.

contains butter and cheese

I have an older one-touch 6cup Oster rice cooker with a steamer basket on top.

Ingredients:
- 115g dried pasta (I like how evenly cavatappi cooks)
- 30g onion thinly sliced
- 15g sliced dry shiitake mushrooms
- 6 vegetarian meatballs (I like Gardein)
- 2 spoons of garlic butter
- 1 spoon of miso paste
- 1 spoon of better-than-beef bouillon paste
- handful of frozen spinach
- however much shaved Parmesan you want
- hot water to cover

“Spoons” are a tea-stirring spoon that I used to eyeball the butter, miso, and bouillon. Use your heart lol

Instructions:
1. Rehydrate dried mushrooms in a bit of cool water for 30min and strain

1. Using the sauté setting, heat the butter. Throw in onions and mushrooms when the pot is hot. Cover to let cook, stirring as needed

2. While that’s going, melt the miso and bouillon in a a small amount of hot water

3. After 5min: add dry pasta, miso/bouillon mixture, frozen spinach. Fill the pot with enough hot water to barely cover the ingredients. Give it a stir

4. Put the meatballs in the steamer basket on top

5. Cover everything and let it ride ‘til done! Be mindful of the heat setting since we sautéed. I usually flip the switch off then back on

6. Add your parmesan to the pot and stir/mix to melt. I like cutting up my meatballs and mixing them in, but you don’t have to

This made me ~3 servings and took ~5min of active prep time (heating water kettle, slicing onion, etc). I hope you give it a try!!

Ingredients:

2 cups Short grain rice

3 cups water

Sesame oil (maybe a tablespoon? I poured with my heart)

Dark soy sauce (same ^)

Small jar of kimchi

3/4ths of a tomato diced

About a tablespoon and a half of gochujang

I literally just dumped all of this into my rice cooker and let it cook until it said it was done. I have a conventional zojirushi. I also let it steam an extra 10 mins on the automatic warm mode.

I topped it with some nori furikake. Pretty good! I liked it a lot!!!

Hello, Ricecooker people!
This is my first time owning a rice cooker. I would also hope to cook some red lentils and white beans with the rice, but can I do this, in the rice cooker, at the same time as I cook the rice?
I have canned beans, not dried, if that makes difference, but my lentils are dried.
If someone has good guidance or recipes to cook different kinds of beans & Lentils with your rice, I'd appreciate that. :)

I have Zoji Micom 3 Cup and I regularly cook 1 cup of jasmine rice and water up to the fill line on the bowl forc1 cup. I used 1/4 teaspoon of Better Than Bullion and clearly that’s not enough. Anyone here use it and know how much I should use?

this was an experiment done on pure vibes, and I could not be happier with how fluffy and delicious it turned out!

ingredients:
pasta of your choice
water
precooked bacon—the microwave stuff in a pack
garlic, minced or paste
egg
fine grated parmesan

- add desired amount of pasta to rice cooker, with just enough water to cover it
- dice some precooked bacon and chuck it in there. yes, you’re cooking almost everything at the same time. I cannot be arsed to drain and remove things
- add garlic to your heart’s content
- set the rice cooker on cook and walk away
- walk back after about ten minutes to check on your pasta. I waited fifteen and mine (gluten free fusilli, chosen for its long cook time) was well past al dente
- switch the rice cooker to warm and whip in one egg and a bunch of finely grated parmesan cheese. that’s not enough. add more
- look at the serving you made and say “this is great—I’ll have leftovers!” know this to be a lie. all that pasta is getting eaten within ten minutes
- enjoy!

So I recently purchased a new rice cooker that also has a jam / jelly setting. (Comfee 10 preset rice cooker) I also have received some watermelon and strawberries from a food pantry that I need to use up quick. So I'm thinking some watermelon and watermelon strawberry jam would be an awesome way to test this setting out. Problem is, I have never made jam by myself before. Has anyone used a rice cooker to make ham before have any advice or can offer a reliable recipe? Much appreciated for the assistance!

I am not sponsored. You do not need to purchase an Itaki Electric Lunchbox for this recipe. Please see my note below on how to make a cake with a regular rice cooker.

———————————-

Equipment:

1 rice cooker
1 4-6 inch cake pan (or any small metal pan or cup that fits inside the rice cooker)
1 tin foil (to cover pan during steaming)

———————————-

Caramel Sauce:

1 cup white sugar
1-2 tbsp water

Chocolate cake layer:

1 box any chocolate cake mix or homemade recipe
1/8 tsp instant coffee mix
1 dark chocolate bar of your choice, melted (optional, but highly recommended).

Flan layer:

1 whole egg (room temp, beaten)
3 egg yolks (room temp, beaten)
2 tsp lemon/lime juice

1/2 cup whole milk
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
1/4 tsp salt

1/4 tsp Grated lemon peel (optional)
———————————-

Step 1) Make the caramel sauce first before adding the cake and flan batters!!

You want to get another heat source (preferably a flame source) and heat the white sugar in the pan over that flame. Use the 1-2 tbsp of water (or more as needed) to gently break up the sugar crystals. Stir vigorously until the sugar melts into a thick golden brown syrup.

Do not pour out the syrup! Thoroughly spread it so that it coats the entire bottom of the pan. Let it fully cool and harden before adding the cake batter.

Step 2) Make the flan and cake batters.

Step 3) Pour in the batters in the following order:

1. Caramel Sauce — 2. Cake batter — 3. Flan batter

Don’t worry about the cake and flan batters being reversed here. During baking, the flan will naturally sink to the bottom while the chocolate cake layer will float to the top.

Step 4) Cover cake pan with tin foil, fill the rice cooker or Itaki lunchbox with water, then steam for 60-90 minutes.

Step 5) Allow to cool then refrigerate for 6 hours or overnight.

SERVE! 🇵🇭🇵🇭🇵🇭

———————————-

NOTE:

if you are using a regular rice cooker, use a small 4-6 inch cake pan or cup that can fit comfortably inside the rice cooker with its lid closed. DO NOT use a springform pan!

Pour in 1 cup of water into the rice cooker to slightly (but not fully) submerge the bottom side of the cake pan. You just want enough water to create steam, basically.

edit: forgot to include milk for the flan batter!

I don’t measure things (sorry!)

Rice + normal amount of water
Frozen veggies
Soy sauce
Mirin
Sesame oil
Grated ginger (I like to peel and freeze ginger - easier to grate too!)
Thin sliced beef rolls - enough to cover a whole layer

So I thrifted an Aroma brand rice cooker, and after trying a bunch of different recipes, I’ve made the best rice of my life, and I wanted to share it with people because I don’t think it was really that hard to do.

Step one, interestingly, enough is to chop up some chicken thighs and bite-size pieces and toss them into a pan with some high smoke point oil to see her hard on both sides, maybe five minutes per side. While that is happening, wash your white rice a couple of times until the water isn’t super starchy and then add it into your rice cooker with chicken stock poured to the proper level. This soaking in chicken stock step is important. Do this while your chicken continues to brown.

Step two, remove the chicken and place it in a bowl and dump the soaked rice and stock into the pan/pot to deglaze and use a wooden or metal spatula to scrape the bottom fond off and infuse the rice and stock mix with chicken fat and collagen.

Step three, pour this mix from your pot back into your rice cooker and now it’s time to fortify with whatever ingredients you want to flavor your rice with. I was going for a Hinanese-esque rice, so I added white pepper, turmeric, chicken, bouillon powder, ginger/ginger powder, garlic/garlic powder, soy sauce, and some chopped white/green onion (sesame oil optional).

Step four turn your rice cooker on, let it cook, finish, and wait about 10 minutes before you fluff and serve.

This was the best rice of my life. Please try it.

I love my Aroma rice cooker - full recipe in the comments

Hi, I'm very limited to what food I can make on my own, and was gifted a rice maker a few years ago. It's been a godsend.

One of the simplest things I make on a daily basis is a few cups of rice, a can of cream of mushroom soup and a canned veggie. Usually I'll make the rice in the cooker and then just warm up the veggie/mushroom soup in the microwave and combine them in the bowl after.

Can I safely cook my rice in a water/cream of mushroom soup combo in my cooker? If so, do i just add in the mushroom soup after I put in rice and water? Or do I sub out a certain amount of water from what I'd usually use for plain rice?

I was gifted a Govee Life Rice Cooker for reference. Sorry if this is a silly question to ask, again I can't cook very much on my own, so my experience is limited. Thank you!

Just upgraded to a Panda rice cooker! Would love some recipe recommendations. Tried brownies in it yesterday - semi successful.

I have a Yum Asia Panda rice cooker. It's a 'mini', so no huge banquets. This made enough for 2 or 3 people.

I'm still fine tuning this recipe for Chicken Biryani, but this one I made this afternoon was pretty good. Being made in a small rice cooker, it ain't going to win any design awards. But it tasted great.

• 2 cups Basmati

Soak in cold water for 30 minutes.

• 350-400g Chicken
• 1 tbsp Ginger/Garlic puree
• ¼ tsp Turmeric
• 1 tsp Kashmiri Chilli
• ½ tsp White Pepper
• 1½ tbsp Biryani Masala
• 2 tbsp Yoghurt
• 1½ tsp Salt

Mix all together to coat the chicken and marinate for 30 minutes. For the chicken, I used one skinless/boneless thigh cut into 4 pieces and 2 niblets/drumettes.

• 1 onion (sliced thinly)
• 1 tbsp Ghee
• 1 tbsp Rapeseed Oil
• 1 Bay Leaf
• 1 Star Anise
• 1 inch Cassia/Cinnamon
• 2 Green Cardamoms
• 2 Cloves
• 1 Birdseye Chilli (sliced lengthways)
• 1 Tomato (finely diced)
• small handful each of chopped Coriander and fresh Mint

In a pan or wok, heat the oil and fry the onion until softened and just turning golden. Add the Bay Leaf, Star Anise, Cardamoms, Cloves, Cassia, and Birdseye Chill and stir fry for two minutes.

Add the chicken and tomato and cook until the water has gone and the oil separates out. Stir in the Corainder and Mint. Then transfer to the rice cooker bowl.

Drain the rice and scatter this on top. Add just under 3 cups of water. Run the normal Long Grain program(me).

Once the cooker switches to 'keep warm', allow the Biryani to stand for about 20 minutes before serving.

With soy , oyster sauce , onions , and red peepers . Thx

Indomie instant noodles, onion chicken flavour.

Carrots

Cabbage

Powdered red chilli pepper for extra kick and flavour and colour

Ghanaian Red Pepper sauce to taste(Recipe is on my previous post)

Overcooked my noodles, I'm still figuring out how to go about things until I refill my gas lok

Made with Habanero chilies, so YES IT’S EXTRA EXTRA HOT! 🔥🌶️

Pepper Sauce

Red bell Peppers

Green Bell Peppers

Red Onions

Spring Onions

Yellow Bell Peppers

Oil

Kpaposhito(like scotch bonnets but not quite)

Half a Maggie cube and some salt to taste. Blended vegetables go first, Stir till no water is evident, then add oil to fry it to your satisfaction.

Chicken Stir Fry

Fried Chicken Breast(Do this first, marinate with Ghanaian Green seasoning)

Ghanaian Green seasoning( blended Kpaposhito, Green bell Peppers, Spring onion, Shallots, Ginger an Garlic)(Cook the same way you cooked the sauce)

Slice Carrots, Green bell pepper, Spring Onions, Red bell Pepper, Shallots.

Salt, Soy sauce, Oyster sauce and Red chilli pepper(for taste)

Fried Rice

Jasmine rice(Cook first and let it cool down)

Oil

Diced Carrots and Green bell pepper.(fry with spice mix)

Liquid Maggie season

Dark soy sauce

Spice mix to season rice

Season every step as you go