Creative rice cooker recipes you need to try today

1. Savory Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set your rice cooker to the sauté mode.
2. Heat the olive oil; add onions and garlic, cooking until translucent.
3. Stir in mushrooms, cooking until they soften.
4. Add Arborio rice and stir for 1-2 minutes.
5. Pour in vegetable broth and season with salt and pepper.
6. Close the lid and set to the rice-cooking mode.
7. When done, add Parmesan cheese, mixing well. Garnish with parsley.

2. Thai Coconut Rice

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1/2 cup water
• 2 tbsp sugar
• 1/4 tsp salt
• Chopped cilantro for garnish

Instructions:

1. Rinse jasmine rice under cold water until the water runs clear.
2. In the rice cooker, combine rice, coconut milk, water, sugar, and salt.
3. Stir well and set the cooker to rice mode.
4. Once cooked, fluff with a fork, and garnish with cilantro.

3. Quinoa and Black Bean Salad

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn
• 1 red bell pepper, diced
• 1/4 cup lime juice
• 1/4 cup chopped cilantro
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Combine quinoa and broth in the rice cooker and set to cook.
2. In a large bowl, mix black beans, corn, bell pepper, lime juice, cilantro, cumin, salt, and pepper.
3. Once quinoa is finished, fluff it and combine with the bean mixture.

4. Rice Cooker Mac and Cheese

Ingredients:

• 2 cups elbow macaroni
• 4 cups water
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/4 cup butter
• Salt and pepper to taste

Instructions:

1. Add macaroni and water to the rice cooker and boil until pasta is al dente.
2. Drain excess water, leaving about 1/2 cup.
3. Stir in milk, butter, cheese, salt, and pepper.
4. Close the lid and let it sit until the cheese is melted.

5. Sushi Rice

Ingredients:

• 2 cups short-grain rice
• 2 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Instructions:

1. Rinse the rice under cold water until clear.
2. Place rice and water in the rice cooker and start cooking.
3. In a saucepan, heat rice vinegar, sugar, and salt until dissolved.
4. Once rice is cooked, transfer to a large bowl and pour in the vinegar mix, stirring gently.

6. Cinnamon Apple Oatmeal

Ingredients:

• 1 cup rolled oats
• 2 cups water or milk
• 1 apple, diced
• 1 tsp cinnamon
• 2 tbsp brown sugar or maple syrup
• Nuts and raisins (optional)

Instructions:

1. Combine oats, water or milk, diced apple, cinnamon, and sweetener in the rice cooker.
2. Cook until the oats are soft, approximately 15-20 minutes.
3. Top with nuts and raisins if desired before serving.

7. Veggie Fried Rice

Ingredients:

• 2 cups cooked rice (day-old preferred)
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Green onions for garnish
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in the rice cooker on sauté mode; add vegetables and cook until tender.
2. Push the veggies to one side and scramble the eggs on the other side.
3. Add the cooked rice, soy sauce, salt, and pepper; stir everything together and let it heat through.
4. Garnish with chopped green onions before serving.

8. Mediterranean Couscous Salad

Ingredients:

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled
• 1/4 cup olives, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook couscous in vegetable broth according to package instructions in the rice cooker.
2. Once done, transfer couscous to a bowl and mix in tomatoes, feta, olives, olive oil, lemon juice, salt, and pepper.

9. Rice Cooker Chilli

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) kidney beans, drained
• 1 can (14 oz) diced tomatoes
• 1 tbsp chili powder
• Salt and pepper to taste

Instructions:

1. On sauté mode, brown the meat with onions and garlic.
2. Add the beans, tomatoes, chili powder, salt, and pepper.
3. Cook on the rice mode for about 30 minutes until heated through.

10. Banana Bread Pudding

Ingredients:

• 4 cups cubed bread
• 2 ripe bananas, mashed
• 2 eggs
• 2 cups milk
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon

Instructions:

1. In a bowl, whisk together bananas, eggs, milk, sugar, vanilla, and cinnamon.
2. Fold in bread cubes until soaked.
3. Pour into the rice cooker and cook until set, about 30-40 minutes.

11. Lemon Herb Chicken and Rice

Ingredients:

• 2 cups rice
• 4 chicken thighs
• 4 cups chicken broth
• 1 lemon, zested and juiced
• 2 tsp dried herbs (thyme, oregano, etc.)
• Salt and pepper to taste

Instructions:

1. Place rice in the cooker and add chicken broth, lemon zest, salt, pepper, and dried herbs.
2. Place the chicken thighs on top, pour lemon juice over them, and seal the cooker.
3. Cook until the rice is fluffy and chicken is cooked through.

12. Sweet Potato and Lentil Curry

Ingredients:

• 1 cup lentils
• 1 large sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 onion, diced
• 2 tbsp curry powder
• Salt and pepper to taste

Instructions:

1. In the rice cooker, add lentils, sweet potatoes, coconut milk, broth, onion, curry powder, salt, and pepper.
2. Cook until lentils and potatoes are tender.
3. Serve with naan or rice.

13. Pea and Mint Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup peas (frozen or fresh)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh mint, chopped

Instructions:

1. Sauté rice in the rice cooker until slightly translucent.
2. Add broth and cook on rice mode.
3. Stir in peas and mint before serving, garnished with cheese.

14. Rice Cooker Pizza

Ingredients:

• 2 cups pizza dough
• 1 cup tomato sauce
• 1 cup shredded mozzarella cheese
• Your choice of toppings (pepperoni, bell peppers, onions)

Instructions:

1. Spread the pizza dough on the bottom of the rice cooker.
2. Layer with tomato sauce, cheese, and toppings.
3. Cook for 30-40 minutes or until crust is golden and cheese is bubbly.

15. Chocolate Cake

Ingredients:

• 1 cup flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1/2 cup oil
• 1 cup milk
• 2 eggs
• 1 tsp baking powder
• 1 tsp vanilla extract

Instructions:

1. Mix all ingredients in a bowl until smooth.
2. Pour into the greased rice cooker and cook for about 50 minutes until cooked through.
3. Serve with whipped cream or berries.

16. Spicy Korean Fried Rice

Ingredients:

• 2 cups cooked rice
• 1/2 cup kimchi, chopped
• 1 tbsp gochujang (Korean chili paste)
• 2 green onions, chopped
• 1 egg (optional)
• Sesame oil for cooking

Instructions:

1. Heat sesame oil in the rice cooker; add kimchi and cook for 2-3 minutes.
2. Stir in the rice, gochujang, and green onions.
3. If using, fry an egg in the cooker and serve on top of the rice.

17. Rice Cooker Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in olive oil in the rice cooker until fragrant.
2. Add the eggplant, zucchini, bell pepper, tomatoes, salt, and pepper.
3. Cook until vegetables are tender, stirring occasionally.

18. Chia Pudding

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk
• 1/4 cup honey or maple syrup
• Fresh fruits for topping

Instructions:

1. Whisk chia seeds, almond milk, and sweetener in the rice cooker.
2. Let sit for 30 minutes to thicken.
3. Stir and serve topped with fresh fruits.

19. Asparagus and Feta Couscous

Ingredients:

• 1 cup couscous
• 1 1/4 cups water
• 1 bunch asparagus, trimmed and cut
• 1/2 cup feta cheese

Instructions:

1. Cook couscous in the rice cooker with water.
2. Add asparagus to the cooker for the last 5 minutes of cooking.
3. Fluff couscous and stir in feta cheese before serving.

20. Coconut Ginger Rice Pudding

Ingredients:

• 1 cup Arborio rice
• 4 cups coconut milk
• 1/2 cup sugar
• 1 tsp ground ginger
• Fresh mango for garnish

Instructions:

1. Combine rice, coconut milk, sugar, and ginger in the rice cooker.
2. Cook until creamy, about 30-40 minutes.
3. Serve warm, topped with mango slices.

21. Mediterranean Stuffed Peppers

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup cooked rice
• 1 can (15 oz) chickpeas, drained
• 1 tsp cumin
• 1/2 cup feta cheese
• 1/4 cup parsley, chopped

Instructions:

1. Mix cooked rice, chickpeas, cumin, feta, and parsley in a bowl.
2. Fill the halved peppers with the mixture and place them in the steamer basket.
3. Cook in rice cooker until peppers are tender, about 20 minutes.

22. Rainbow Vegetable Stir-fry

Ingredients:

• 1 cup mixed vegetables (carrots, broccoli, bell peppers)
• 1 cup rice
• 2 cups vegetable broth
• 2 tbsp soy sauce
• Sesame seeds for garnish

Instructions:

1. Start the rice cooker with rice and vegetable broth.
2. In the last 10 minutes, add mixed vegetables to the steamer basket.
3. Drizzle soy sauce over the cooked rice and vegetables before serving.

23. Chickpea Curry with Rice

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 2 cups rice
• 4 cups vegetable broth

Instructions:

1. Add rice and vegetable broth to the rice cooker and start cooking.
2. In a separate bowl, mix chickpeas, coconut milk, and curry powder.
3. Pour over the cooked rice, mixing gently before serving.

24. Baked Apples

Ingredients:

• 4 apples, cored
• 1/4 cup brown sugar
• 1/4 cup raisins
• 1/4 cup chopped nuts
• 1 tsp cinnamon

Instructions:

1. Stuff each apple with brown sugar, raisins, nuts, and cinnamon.
2. Place in the rice cooker with a little water and cook until tender, about 20-30 minutes.

25. Creamy Polenta

Ingredients:

• 1 cup cornmeal
• 4 cups water
• 1/2 cup grated Parmesan cheese
• 1/4 cup butter
• Salt and pepper to taste

Instructions:

1. Add cornmeal and water to the rice cooker.
2. Cook until thickened, stirring occasionally.
3. Stir in cheese, butter, salt, and pepper before serving.

26. Tofu Stir-Fry

Ingredients:

• 1 block firm tofu, cubed
• 2 cups mixed vegetables
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Instructions:

1. Sauté tofu in the rice cooker until golden.
2. Add mixed vegetables and soy sauce, stirring to combine. Cook until vegetables are tender.

27. Lemon Garlic Orzo

Ingredients:

• 1 cup orzo pasta
• 2 cups chicken broth
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/4 cup parsley, chopped

Instructions:

1. Combine orzo, chicken broth, garlic, lemon juice, and zest in the cooker.
2. Cook until orzo is tender, about 10-12 minutes. Stir in parsley before serving.

28. Juniper Berry Rice Pilaf

Ingredients:

• 2 cups long-grain rice
• 4 cups vegetable broth
• 1 onion, diced
• 1 tbsp juniper berries
• 1/4 cup almonds, sliced

Instructions:

1. Sauté onion in the rice cooker, then add rice and juniper berries.
2. Pour in vegetable broth, seal the cooker, and cook until rice is done.
3. Stir in almonds just before serving.

29. Peanut Butter and Banana Rice

Ingredients:

• 1 cup rice
• 2 cups water
• 2 ripe bananas, mashed
• 1/4 cup peanut butter
• Honey to taste

Instructions:

1. Cook rice in water until tender.
2. Mix in mashed bananas, peanut butter, and honey to taste.

30. Chili Lime Rice with Avocado

Ingredients:

• 1 cup long-grain rice
• 2 cups vegetable broth
• Juice and zest of 1 lime
• 1 tbsp chili powder
• 1 avocado, sliced

Instructions:

1. Cook rice in vegetable broth, adding lime juice, zest, and chili powder.
2. Top with avocado slices before serving.

Implement these creative rice cooker recipes today. Whether you’re in the mood for something savory, sweet, or healthy, there’s a dish here that’s sure to please. Happy cooking!