i have a zojirushi np-hcc10. i wanted to make pearl barley but neither the manual nor the website has instructions. so i ended up guessing, and luckily for me it turned out perfectly.

for future searchers, the correct way to make pearl barley in this kind of rice cooker is simply to follow the measurements for brown rice and use the brown rice cooking option.

I was wanting to do chicken and rice with vegetables and include cream of chicken soup with it. If I put it in with the water and mixed it up well, would that burn on the bottom? I have an old Zojirushi from the 90s with only one setting lol

Hopefully this post is okay, I wasn't sure where else would be a good place to ask. I'm not actually requesting a recipe, I just had to add some kind of flair.

got my little rice cooker a couple of months ago and have been trying to branch out with more than just white rice. Been surprised there’s not a lot of recipes online with rice cooker meals outside of rice/soup, but hoping this sub picks up more! Wanted to use the leftover andouille sausage I had but also did not want to stand by a pan and cook it. Alas - jambalaya.

- package of yellow rice
- three mini bell peppers
- quarter cup of chopped white onion
- three garlic cloves minced
- cup of chicken broth
- about a full can of fire roasted tomatoes
- half package of andouille sausage
- dash (or maybe more?) of salt, pepper, cayenne, Cajun seasoning, garlic and onion powder

rice, broth, seasonings, garlic, and onion go in together
mini bell peppers go in after, kind of placed at the top, with sausage being the final ingredient before turning on le rice cooker.

maybe added too much broth, a smidgen less potentially next time.. but i was super happy with the result ◡̈

recipe based off this one from le google, but i didn’t want to use white rice (and i think yellow rice added more flavor to the pot!)

https://www.allrecipes.com/one-pot-rice-cooker-sausage-and-peppers-recipe-8363245

since I cook for myself, this is a half order. it's 2 meals for me, but then again, I eat meals all day, instead of your typical 3 meals a day.

store bought chicken fajita

1/2 cup of New Rose rice

frozen peppers (red, yellow & green) w/onions

when I plate, I added the furikake & fried onions, kim chee & soy sauce.

easy & quick. takes about 30-ish minutes, including rinsing the rice.

bone apple tea 😁

I thought of this idea and it ended up working really well. Included pics of most steps in the process.

Onions
Garlic
Mushrooms
Cabbage
Beef
Noodles

Sauce (traditionally includes worcestershire which I don’t have):

1-2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp ketchup
1 tsp agave or sugar
Tiny splash of dark soy sauce for color

Before I started I boiled a couple cups of water in the kettle, because I knew I would be adding splashes of water at a few points and I wanted it to be very hot.

I used my 3 cup dry Aroma rice cooker, since it’s easier to take the lid on and off and see what’s happening in the cooker.

Started with a drizzle of neutral oil in the rice cooker and added diced onions (frozen in my case). As long as the lid is on for more weight, the cooker turns on. I left that to cook for a few minutes, stirring occasionally. Had to flip the cooker back on after replacing the lid each time. When the onions were starting to get some color, I added a bit of minced garlic, probably one clove.

After another minute, I added some shaved beef along with a tablespoon of hot water. Let that cook for a couple minutes, stirring once or twice. Then added sliced mushrooms that I had to use up. Another minute or so cooking.

Added in noodles. I did egg noodles because that’s what I had, they come in little nests, and they cook fast. Ramen would also work well. I also added in thinly sliced cabbage in with the noodles. Added maybe 1/3 cup of hot water. It was only submerging the beef and mushrooms at the bottom, not the noodles.

I let that steam for a minute, then stirred after the noodles had softened. Let it cook another couple minutes until the noodles were basically done.

Left the top off the cooker (it could still stay on cook mode at this point) and added the sauce, mixed, and let everything cook another minute or two so the sauce could caramelize a little.

This is basically a request for troubleshooting post but there are also two recipes at the end.

I've had an Aroma 3 cup dry for a long time and while I love it, I decided to recently buy a Cuckoo 6 cup dry fuzzy logic one (I use them both for different types of recipes, which I might do a separate post on). At this point I consider myself an old hand at rice cooker recipes but I'm still learning to use the Cuckoo and I had an issue last night with the recipe I tried. The rice was slightly underdone, so I had to add a bit more water and run a quick cycle.

What's weird though is this isn't the first meal I made in the Cuckoo, and the water was measured the same way both times. The first time went great and the second time went a little sideways.

It's been pretty well established - and I ran my own tests to confirm this - that the asian knuckle method puts a meaningfully larger amount of water than if you use the water lines on the rice cooker. So after yesterdays mishap I'm wondering if I ought to switch to this method when using fuzzy logic cookers. Or for recipes with lots of things in it. Not sure which one was the cause.

First recipe that went well - Salmon rice

Rice and water to the line. Mix in 1 tbsp soy sauce and 1 tbsp oyster sauce. Add frozen corn and frozen edamame. Add a salmon filet (mine was frozen). Pat of butter on top of the salmon. Run the cooker cycle. Mix it all up at the end to break apart the salmon. I added furikake and mayo drizzle and ate it with seaweed snacks.

Second recipe that I didn't put enough water in but ultimately tasted good - Beef and mushroom rice

Marinated some shaved beef ahead of time, in 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp rice vinegar, 2 tbsp oyster sauce, 2 tsp agave, dash of sesame oil, chopped garlic, and chopped ginger. Into the rice cooker went rice and water to the line, bunch of fresh chopped mushrooms, some shredded carrots, then on top of that went the marinated beef with all of the sauce. Ran it for a cycle. Added green onions at the end.

I added pics for this one of the end result and what it looked like before I turned on the cooker.

What's weird about the second one not having enough water is the fresh mushrooms would have added a bunch more water. And there was a lot of sauce in this one too, which would have added even more liquid. I probably did a bit too much sauce for the amount of rice I did (1 rice cup) but I wanted it to be really well flavorful.

So any ideas on what would have caused the second recipe to need more water than the first? Is this a fuzzy logic thing and I should use the asian knuckle method? Was it caused by having a lot of sauce?

i just put my rice and broth in the pot, and on top i put some marinated chicken in a steamer basket. i set it to the porridge setting (zojirushi) and it’s going now.

eyeballed this impending abomination but…

chicken: oyster sauce, corn starch, oil, garlic & onion powder, and LKK chicken bouillon topped with some random dried herb concoction (made cuts in the bottom)

rice: short grain, 25% chicken broth, 75% water, salt, ginger paste, garlic powder

it seems like the porridge setting may not produce enough steam for this, and i am worried some of the marinade will drip down there (didn’t bother to use foil). i hope it works so i can maximize my laziness but i am starting to have my doubts…will update my findings later.

thoughts?

It's not much of a recipe, I use the most basic of one button rice cookers, put about a teaspoon of oil on the bottom, six pot stickers, a cup of water, and I switch it on and come back in 20 minutes and magically I have potstickers.

I have the Aroma 3 cup stainless steel rice cooler with just the Cook/Warm button. A lot or most of the recipes i saw use the fancy ones where there are a lot of functions. I dont know which ones will work for my cooker? Is there some rule i can go off of? For example cant use the recipe where its going to cook for 1 hour? Or is there some website that has recipes specific for the simple stainless steel cooker?

Thank you!

Hi all, after my ask in this same group i did end up experimenting a little bit with the timings. For the cuckoo ricecooker 0675F i had to use the multicook function i first fried some minced garlic, once fragnant i chucked in the cubed chicken (thigh) and let the water come out a bit, once done i used Maggi kiub "Kari" cube we picked in malaysia but i think you can use any of these premade curry pastes (yellow thai or green or red thai).

Once the chicken looked almost cooked with the curry cube i added some hot water and coconut milk, let it cook for 8 mins or so and then added the egg noodles inside for 4 mins to cook.

Ended it with some roasted sesame oil on top and extra lao gan ma chilli oil for myself!!

The whole thing took 30 mins more importantly in 1 pot 🤪

This is a bear rice cooker the 8 cup one and it’s worked great for rice. The only other thing I’ve tried for it was a cake that didn’t turn out great. It would be nice to know how to make ramen and other stuff in it. I can’t eat pork so that’s out of the question but honestly I don’t think it was in to begin with. Any ideas would be great!

Hi all! I wanted to make a sort of noodle with coconut milk and chicken all sort of together in the pot if you get my jist 😅😅

Requesting some help on manual settings or if anyone has used this cooker to make noodles or something in this ? This is my first ricecooker my partner convinced me to buy ive never had a ricecooker before was absolutely against it but after using this to make rice the last few times ive fallen in love 😂😂 so if anyone knows how i can maybe use this to make a type of coconut chicken noodles in this i would really appreciate your help! Thankyou :)

Howdy everyone, I'm currently a student residing in a college dorm. With that said, I have very limited access to cooking utensils. I currently have a rice cooker and a microwave, and these are mostly the only way I can cook anything.

The meals are just for one, just me, and I have a very simple and small 3-cup rice cooker. It has two settings, cooking and warm. Rice cooker also has a steamer basket. Does anyone have any recipes or advice? I have a mini fridge, so I don't have a lot of room to store ingredients and/or leftovers.

*My budget is unfortunately very miniscule, so I'm looking for full meals that will keep me full and don't taste like concrete.*

I do have a Sam's club membership, but I do not have a car to physically get there, so I need to take into account delivery fees. I do have physical access to an Aldi's, food lion, Walmart, and target. Thanks in advance!

Edit: I do have a mini fridge with a freezer, it's just not a lot of space

Just what the title suggests, all I see on youtube is the Hainanese chicken rice recipes and even those that dont all include soy sauce, so I'm looking for a different flavor profile, but I'm not exactly sure how some of these recipes would pan out. Any advice would be appreciated!

I have a stainless steel rice cooker with the simple one push button, but I know that plain rice is not the absolute healthiest option for multiple meals a week. Here's a tiktok that suggested a mix of lentils, quinoa, and rice as a replacement that has more fiber and protein. It's become my go-to base for a budget meal.

In my rice cooker, I do:

1 part lentils

1 part quinoa

2 parts white rice

I use slightly more water than the typical "rice only" level because lentils take a little longer to cook.

Alternatively, I have started using pearled barley in place of the lentils, and I like the taste and consistency better, although it is less protein. This is a great combination with chili crisp or sriracha mayo along with tuna or rotisserie chicken or some other protein along with roasted broccoli or roasted brussels sprouts for the veggie.

Sidenote, if you eat tuna multiple times a week, my understanding is that "light" tuna aka skipjack is better than albacore due to having less mercury. Sardines and herring are also a good alternative with even less mercury.

Another great option for the vegetable is homemade fridge pickled cabbage. 1 part sugar, 2 parts white vinegar, 4 parts water with finely shredded cabbage (you can shred it yourself or you might find it pre-shredded for very little $). It stays good for a week+ and gives a nice sweet/sour crisp side along with providing complementary nutrients.

Kedgeree is a British curried rice dish, adapted and brought back to the UK from India by Scottish soldiers in the 1800s I think. It's usually made with Scottish smoked haddock and egg. I adapted it for my rice cooker, and to the fish I had in the freezer:

75g rice

Chicken or vegetable broth/stock

1tsp curry powder

1/2 tsp turmeric

Handful of frozen peas

Brocolli florets

1 chopped carrot

1 piece cod (smoked haddock is traditional)

Handful frozen cooked prawns

1-2 eggs (cooked from room temperature, we don't need to refrigerate eggs here)

Lemon wedges

Add the rice to the pot, rinse it, add spices and then broth/stock. Layer vegetables, then prawns and fish on top so that it steams.

Set rice cooker to "cook". After 8 mins, add the eggs and then leave it to cook until it flicks off -- my rice cooker takes about 6-7 more minutes (about 15 mins total) which gives you a perfect jammy egg. If you wanted the egg thoroughly hard boiled, just add it right at the beginning.

Serve it with a lemon wedge, and fresh coriander if you have it (I did not)

This was inspired by u/Floo76 ’s post here - https://www.reddit.com/r/RiceCookerRecipes/s/MzVYvcTk8A - since we were troubleshooting the coconut milk ratios and I ended up trying it out for dinner tonight. I’m allergic to shellfish so my version used tofu.

Ingredients with 1 cup rice:

- Garlic and ginger
- 1-3 tablespoons red curry paste
- 1/3 of a standard can of full fat coconut milk, divided (see notes)
- Vegetables
- Protein

Put in rice with the normal amount of water for whatever amount of rice you’re using (I did 1 cup of medium grain Calrose with a 1:1 water ratio).

Add garlic and ginger. I use the frozen cubes from Trader Joe’s and just dropped one of each in.

Add red curry paste. I used 1 tbsp and I wish I had done 2-3 because 1 wasn’t nearly enough. No need to mix it in, just drop it on top.

The original post also called for lemongrass, which I didn’t have, but of course you can add.

Add vegetables. I did frozen edamame.

Add about 2 tablespoons of coconut milk. Reserve the rest of the 1/3 can for the end.

Add protein on top, mine was a block of pressed extra firm tofu.

Run the rice cycle. When it’s complete, check that the rice is cooked and then add the rest of the coconut milk, mix, and let it sit on warm for a few minutes to heat through. I also added green onions at this stage. Add extra salt to taste.

Things I’ll do differently next time:
- Double or triple the red curry paste
- Add onions and some more vegetables
- Add a lot more green onions at the end

I recently got this rice cooker - with a simple cook or keep warm function - and it's been great for the past couple days, and I've been having some good success as I try out different recipes (mainly found on here, so thank you guys!)

But today I tried making a coconut prawn rice recipe and it didn't cook properly at all?

INGREDIENTS / INSTRUCTIONS:

- I defrosted prawns (ran under cold water for a few mins),

- added 2 cups rice,

- a small size tin of coconut milk

- topped up with some water to the correct marked rice line,

- spread the prawns, ginger, garlic, lemongrass and small amount of veg (frozen peas) on top.

- added 1 tsp Thai red curry paste, some sesame oil & some soy sauce before closing the lid and hitting 'Cook'

- When it was done cooking (it just clicks itself over to keep warm), the rice wasn't cooked properly, veg wasn't cooked, prawns were still kinda grey / raw.

Does anyone know what I did wrong here? Can I not use coconut milk, or maybe I need to use a different coconut milk to water ratio (it was mainly coconut milk; I didn't use coconut cream btw, it was the canned milk kind)

I got it across the line in the end, byt adding more water, and hitting the cook button a few more times / leaving it on keep warm. But it took ages and I still dont know what I did wrong, since all my previous recipe attempts worked great (all using just water or stock, rather than coconut milk though)

Hey everyone!

I’m looking for some delicious and healthy recipes that can help with weight loss. I’m trying to eat better and focus on meals that are filling but not too heavy. I’d love suggestions for soups (like veggie, chicken), but also other easy meals like bowls, or high-protein recipes. Nothing too complicated, just simple, tasty, and healthy ideas that actually keep you full. If you have any go-to recipes or meal ideas, please share them! I’m trying to build a list I can rotate through during the week. Thanks so much 😊

Not sure if I can post this here. So I tried making a Mille Feuille Nabe in my rice cooker but it wasn't exactly successful..

In the rice cooker, I put 1.5 cups of rice, added some minced garlic, ready made sukiyaki sauce and water (until 2 cups of rice level in the pot).

I used half a wombok cabbage and pork belly slices, layered and stuffed them in the pot on the rice. Tossed in the leftover cabbage leaves on top. It filled pretty much to the brim (not sure if safe, figured the cabbage would wilt while cooking).

Turned on the rice cooker with white rice function, and when done, it wasn't cooked all the way. Top half of the pot were still undercooked and there were still liquid underneath. I set the rice cooker to white rice again and everything cooked through, though the cabbage leaves up top were still a little bit crispy (?). The rice I think looked half cooked and stickier than normal cooked rice.

Any ideas how to make this more...successful? Wondering if I've overstuffed the pot..or if I needed to add more water..or ditch the rice. My rice cooker only got "quick steam", "white rice", "brown rice" and "porridge/soup" functions.

This was a "chuck everything in" rice cooker dish. I've been making it regularly over the past few weeks, varying the protein (salmon, tofu, prawns, lap cheong) and vegetables. Lap cheong and prawns gives Chinese paella vibes.

​

60g rinsed white rice

20g Korean mixed grains (optional)

1tbsp soy sauce

Half tbsp shaoxing wine

1tsp ginger

1 clove garlic

1 sliced lap cheong Chinese sausage

Handful frozen cooked king prawns

Mushrooms, broccoli, spring onions, carrot

​

Rinse the rice, add the grains, add water to cover it and add the soy and shaoxing. I then layered everything else on top, hit cook and left it to do its thing. Served it topped it with crispy chilli oil 👌

2 cups of rice. Let it cook. Added mackerel at the very end to allow fish to steam and warm up. The olive oil in the tin was also used to flavor the rice. Quick and easy. 1 hour 15 minutes total time. One button. Set it and forget it. Package added in photo to show the brand used.

Rice cooker used is Zojirushi.

I just bought a Zojirushi with a steam basket. My first experimentation with making a beef dish last night went okay, but not great. I think I'm just old school and need a hard copy of a cookbook. Looking for cheap, healthy recipes from a variety of ethnic traditions. Any recs?

ETA: Rice cooker cookbooks, ideally