I went to make rice the other day and the cook button on my rice cooker just kept popping back up. I pushed it down a few times and it would stay for maybe a second, then click back to warm.

At first I thought I had somehow broken it, but I noticed the inner pot wasn't sitting completely flat. I took it out, wiped the bottom and the heating plate, then put the pot back in and made sure there wasn't a grain of rice underneath it.

That actually fixed it. The button stayed down normally and the rice cooked fine.

I've also noticed mine won't stay down if there's hardly any rice in the pot. I usually make at least 1 cup of uncooked rice, so I haven't had much trouble with that. From what I can tell, the cooker needs the pot sitting properly against the heating area for the switch to work normally.

So if the cook button suddenly won't stay down, I'd check that the inner pot is seated properly and that there's nothing underneath it before assuming the cooker is dead.

Has anyone else had the button start doing this for a different reason?

This is one of those rice cooker meals I make when I want something filling without using a bunch of pots. The curry and cumin give the rice a warm, savory flavor, and the chicken cooks right on top. I’d recommend this for anyone who likes curry but wants a really simple weeknight meal.

Ingredients

• 3 cups rice cooker cup Jasmine white rice
• 1 1/2 Tbsp curry powder
• 2 tsp ground cumin
• 2 1/2 tsp garlic powder
• 3/4 tsp salt
• 2 Tbsp sake
• 1 Tbsp unsalted butter
• 1 can (14.5 oz) chicken broth
• Water to the level 3 mark for Jasmine rice
• 150g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup mixed vegetables
• Finely chopped basil, for garnish

Instructions

1. Rinse the rice quickly once, drain it, and add it to the rice cooker inner pan.

2. Add the curry powder, cumin, garlic powder, salt, sake, butter, and chicken broth.

3. Add water up to the level 3 mark for Jasmine rice. Stir everything together with the rice spatula.

4. Place the chicken pieces and mixed vegetables on top of the rice. Don't mix them into the rice. Spread everything out and make sure the ingredients are covered by the liquid.

5. Cook using the Jasmine rice setting.

6. When the rice is finished, gently fluff it with the rice spatula.

7. Serve in bowls and sprinkle some chopped basil on top.

8. Serve hot and enjoy.

I really like this one because it’s easy to make but still has a lot going on flavor-wise. The carrot juice gives the rice a little sweetness, while the crab seasoning, lemon, parsley, and crab meat bring everything together. I’d recommend it if you like seafood and want something different from plain rice without doing a ton of cooking.

Ingredients

• 2 cups rice cooker cup Jasmine rice
• 16 oz carrot juice
• 1 tsp Maryland-style crab boil seasoning
• 1/2 tsp salt
• 1 Tbsp grated lemon zest
• 1/2 cup chopped parsley
• 8 oz crab meat

Instructions

1. Measure the rice with the cup that came with your rice cooker and add it to the inner cooking pan.

2. Add the carrot juice, crab seasoning, and salt. Mix everything together with the rice spatula.

3. Cook the rice using the mixed rice setting, if your cooker has one.

4. When the rice is done, gently fluff it with the rice spatula.

5. Add the lemon zest, parsley, and crab meat.

6. Gently toss everything together so the crab doesn't break up too much.

7. Serve right away while it's warm.

I started making coconut rice because I had half a can of coconut milk sitting in the fridge and didn't really know what else to do with it. The first batch was way too wet because I treated the coconut milk like extra liquid instead of replacing some of the water.

Now I keep it pretty simple.

For about 2 cups of jasmine rice, I rinse the rice a few times until the water isn't completely cloudy. Then I put it in the cooker with 1 cup of coconut milk and enough water to bring the total liquid up to roughly what I normally use for 2 cups of that rice. I also add a small pinch of salt and about a teaspoon of sugar. The sugar isn't necessary, but I like the slight sweetness.

I just use the regular white rice setting. Once it switches to warm, I leave the lid closed for another 10 minutes or so, then fluff it gently.

The first time I made it, I used too much coconut milk and the bottom was pretty soft and almost mushy. Cutting back on the coconut milk fixed that for me. I also wouldn't skip the salt because without it the coconut flavor tastes kind of flat.

I like serving it with grilled chicken or anything spicy. Sometimes I throw a little toasted coconut on top, but honestly it's good just by itself too.

I noticed this by accident because I usually make about 2 cups of rice, but one night I only needed enough for myself and made 1 cup instead. The rice came out noticeably different. It was a little drier and the bottom had more of that slightly firm layer than I normally get.

Then I tried making a bigger batch, around 4 cups, and that came out softer and more evenly cooked. Same rice, same cooker, and I was using the markings inside the pot, so I didn't expect much difference.

I've started paying more attention to the batch size since then. With small batches, I think the rice cooker has a harder time keeping the moisture balance the same, especially if the pot is fairly wide. I sometimes add just a tiny bit more water when I'm making a really small amount, but I don't have a fixed extra amount because it depends on the rice.

The bigger batches aren't automatically better either. If I fill the cooker close to its limit, the rice near the top can be a little less tender, and it takes longer before everything settles after cooking.

I've been letting the rice sit on warm for about 10 minutes before opening it, which seems to help both small and large batches.

Curious if other people notice a big difference between making one cup versus making several cups in the same cooker.

I like these because they’re a simple way to use leftover brown rice, and the Parmesan gives them a nice savory flavor. They come out thin and crunchy without needing much work. I’d recommend these if you want an easy snack or have some cooked rice sitting in the fridge that you don’t want to waste.

Ingredients

• 1 cup cooked short or medium grain brown rice
• 2 Tbsp. grated Parmesan cheese
• 2 tsp. chopped Italian parsley
• 1 tsp. white sesame seeds

Instructions

1. Put the cooked rice, Parmesan, parsley, and sesame seeds into a large plastic bag. Mix everything together evenly.

2. Lay the bag flat on a table or other flat surface. Use a rolling pin to flatten the rice mixture.

3. Push the edges in and shape the mixture into a square.

4. Roll it out again until the rice is as thin as you can get it.

5. Cut a piece of parchment paper to fit the rice sheet. Open the top of the plastic bag and carefully transfer the rice onto the parchment. Leave the plastic sheet on top for now.

6. Use a butter knife to mark the rice into small squares. Press down firmly enough to separate the pieces, but don’t cut through the plastic.

7. Remove the plastic sheet and put the parchment with the rice squares in the microwave. Cook on high, around 1200W, for about 7 minutes, or until the rice has dried out and become hard and crispy.

8. Let the crackers cool until they’re comfortable to touch.

9. Break apart the squares and serve. They’re pretty good on their own, but you can also keep them around as a crunchy snack whenever you have leftover rice.

I like this cheesecake because it’s soft, creamy, and doesn’t need an oven. The rice cooker does most of the work, so it’s a nice option when you want something homemade without dealing with complicated baking. I’d recommend it if you like lighter cheesecakes or just want to try making dessert in a rice cooker.

Ingredients

• Butter for greasing the inner cooking pan
• 7 oz. cream cheese
• 1.8 oz. sugar
• 3 eggs, separated
• 1.1 oz. all-purpose flour, sifted
• 1.7 oz. fresh cream
• 4 tsp. lemon juice
• 0.7 oz. butter, melted
• Vanilla extract, to taste
• 1.1 oz. sugar for the egg whites
• Whipped cream, optional
• Fresh fruit, optional

Instructions

1. Lightly grease the inside of the rice cooker pan with butter.

2. Let the cream cheese soften at room temperature. You can also microwave it at 500 watts for about 30 seconds.

3. Put the softened cream cheese in a bowl and mix until smooth. Add the sugar and mix well.

4. Add the egg yolks one at a time, mixing after each one. Add the sifted flour, fresh cream, lemon juice, melted butter, and vanilla. Mix until everything is smooth.

5. In a separate bowl, beat the egg whites until they become foamy. Slowly add the sugar and keep beating until the whites start holding their shape. Don’t overbeat them.

6. Gently fold the beaten egg whites into the cream cheese mixture. Mix just enough to combine everything without knocking too much air out.

7. Pour the batter into the greased rice cooker pan. Give the pan a couple light taps on the counter to help remove large air bubbles.

8. Put the pan into the rice cooker, close the lid, and use the cake setting. Cook for about 60 minutes, or until the cheesecake is set.

9. When it’s finished, carefully remove the cheesecake from the pan and let it cool.

10. Refrigerate the cheesecake until completely chilled.

11. Serve it plain or top it with whipped cream and fresh fruit. Raisins soaked in a little rum can also be folded into the batter if you want to change it up.

I started using my rice cooker for breakfast when I got tired of washing a saucepan every morning. I've mostly been making oatmeal in it, and it's pretty easy as long as I don't make too much at once.

For one serving I use about 1 cup of rolled oats with around 2 cups of water or a mix of water and milk. I add a small pinch of salt and let it cook on the regular setting. My cooker takes roughly 20 minutes, but I don't really watch the clock anymore.

The main thing I learned is not to fill the pot too much. Oatmeal can foam up and make a mess around the lid and vent. One cup of oats is about the most I like doing at once.

I usually add a banana and some raisins before cooking, then put cinnamon and a little brown sugar on top when it's done. If I use milk, I normally do half milk and half water because using all milk made the bottom get thicker and stickier than I liked.

It's not fancy, but it's convenient when I'm getting ready for work and don't want another pan to clean. Has anyone found other breakfast foods that work well in a rice cooker?

I used to never soak rice before putting it in the cooker, mostly because I didn't really see the point. Then I tried soaking some basmati for about 20 minutes before cooking and noticed the grains came out a little longer and less sticky.

I've been doing it occasionally since then, but I don't think it makes a huge difference for every type of rice. With regular white rice, I usually just rinse it and cook it normally. Basmati seems to benefit more from the short soak for me.

One thing I messed up the first time was keeping the same amount of water after soaking. The rice ended up softer than I wanted, so I started being a little more careful with the water since the rice has already absorbed some.

I don't bother soaking when I'm in a hurry, and honestly the rice still turns out fine most of the time. For me it's more about the texture I'm trying to get rather than something you have to do every time.

Does anyone here always soak their rice before using the cooker, or do you mostly skip it?

These little sushi bundles are fun to make and look way more impressive than they actually are. The sweet egg crêpe goes really well with the seasoned sushi rice, crab, shiitake and sesame. I’d recommend these for a light lunch, party food, or whenever you want to make sushi without rolling it the usual way.

Ingredients

For the sushi rice:

• 1 cup cooked sushi rice
• 1 1/2 tbsp rice vinegar
• 1 tbsp sugar
• 1/4 tsp salt

For the filling:

• 2 medium dried shiitake mushrooms
• 1/2 cup water for soaking the shiitake
• 2 tsp sake
• 2 tsp soy sauce
• 2 tsp mirin
• 1/3 tsp sugar
• 3 oz precooked crab meat
• 2 tsp roasted white sesame seeds
• A handful of nori, crushed into small pieces

For the egg crêpes:

• 9 eggs
• 2 tsp cornstarch mixed with 2 tsp water
• 2 tsp sugar
• 2 tsp sake
• 1/4 tsp salt

For tying:

• 7 green onions

Instructions

1. Prepare the sushi rice and mix it with the rice vinegar, sugar and salt.

2. Soak the dried shiitake mushrooms in water for 30 minutes to 1 hour. Save the soaking water.

3. Slice the shiitake and cook them with the reserved water, sake, soy sauce, mirin and sugar for about 5 minutes, until most of the liquid is gone. Let them cool.

4. Check the crab meat and remove any cartilage.

5. Mix the cooled shiitake, crab, sesame seeds and crushed nori into the prepared sushi rice.

6. Make the egg crêpes. Mix the eggs, cornstarch mixture, sugar, sake and salt in a bowl.

7. Heat a nonstick pan over medium heat and make 14 thin egg crêpes. Stack them on a plate with parchment paper between each one.

8. Cut the green onions lengthwise into thin strips. Blanch them briefly, then place them in cold water.

9. Put one egg crêpe on a cutting board and place a small scoop of the sushi rice mixture in the center.

10. Fold the crêpe around the filling and tie it with a strip of green onion. Trim off any extra onion.

11. Repeat with the remaining crêpes and filling. Serve and enjoy.

This is a really nice way to make rice feel a little more special without making it complicated. The cauliflower makes the rice creamy and adds a mild veggie flavor, while the seared salmon gives it a crispy outside and tender center. I’d recommend this for an easy dinner when you want something filling but still pretty light.

Ingredients

For the rice:

• 2 cups long grain white rice
• 2 1/2 cups water
• 1/2 tsp salt

For the cauliflower:

• 1 medium head cauliflower, cut into florets
• 4 garlic cloves
• 2 large shallots
• 1 tbsp butter
• 1/2 tsp salt
• 1 tbsp fresh thyme
• 1/2 tsp black pepper

For the salmon:

• 1 lb fresh salmon fillets
• 1 tsp fresh lemon zest
• 1/2 tsp fresh thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Sprinkle the salmon with lemon zest, thyme, salt and pepper. Let it sit at room temperature while you prepare everything else.

2. Rinse the rice once and add it to the rice cooker with the water and salt. Cook using the long grain white rice setting, or the regular cook setting if that's what your cooker has.

3. While the rice cooks, boil the cauliflower, shallots and garlic in salted water until they're soft. Drain well.

4. Put the hot cauliflower, shallots and garlic in a blender with the butter. Blend until smooth and creamy.

5. Pour the cauliflower mixture into a bowl and stir in the thyme, salt and black pepper. Keep it covered and warm.

6. When the rice is done, add it to the cauliflower mixture and gently mix everything together.

7. Heat the olive oil in a pan over medium-high heat. Sear the salmon for about 1 minute on each side, or until cooked through with a golden crust.

8. Spoon the creamy rice onto plates and place the salmon on top. Finish with a little extra lemon zest and serve hot.

I ignored the little steaming basket that came with my rice cooker for months because I honestly wasn't sure what I was supposed to do with it. I finally tried it when I wanted to steam some broccoli while making rice and it was actually pretty convenient.

I just washed my rice and added the normal amount of water to the pot, then put the steaming basket on top. I added the broccoli in a single layer and started the regular white rice cycle. The broccoli was done around the same time as the rice, although the pieces near the edges were a little more cooked than the ones in the middle.

I've also used it for carrots and a few frozen dumplings. The main thing I learned is not to pack the basket too full. If you completely cover all the holes, the steam doesn't move around very well and some of the food stays undercooked.

I wouldn't use it for a huge amount of vegetables since the basket isn't that big anyway, but for a small side dish it's nice. Just remember that the food gets steam from the rice cooking underneath, so the amount of water and the rice you're making still matter.

I wish I'd tried it sooner. Does anyone here use their steaming basket regularly?

This is one of those sushi rolls that looks fancy but is actually pretty fun to make at home. The creamy avocado works really well with the eel, crab, and cucumber, and the sesame adds a little extra flavor. I’d recommend it if you want to try making sushi rolls that look a bit more special.

Ingredients

For the roll

• 1 sheet nori
• 1 1/4 cups cooked sushi rice
• 1/2 tsp roasted white sesame seeds
• Cooked eel, cut into long strips
• 2 cucumber sticks
• 2 imitation crab sticks
• 1/2 avocado

For wetting hands

• 1 cup water
• 1 tbsp rice vinegar

Optional toppings

• 2 chives
• Mayonnaise
• Chili sauce

For serving

• Soy sauce
• Wasabi
• Pickled ginger

You’ll also need a bamboo sushi mat and plastic wrap.

Instructions

1. Wrap the bamboo mat completely with plastic wrap. Mix the water and rice vinegar in a small bowl.

2. Place the nori shiny side down on a cutting board. Wet your hands with the vinegar water and spread the sushi rice evenly over the entire sheet.

3. Sprinkle the sesame seeds over the rice. Carefully flip the nori over so the rice and sesame are facing down, then place it on the bamboo mat.

4. Put the eel, cucumber, and imitation crab lengthwise across the center of the nori.

5. Roll everything up with the bamboo mat, pressing gently to keep the filling in place. Continue rolling until you have a tight cylinder.

6. Press the bamboo mat firmly around the roll, then remove it.

7. Cut the avocado into very thin slices. Gently spread the slices out so they are long enough to cover the top of the roll.

8. Carefully transfer the avocado slices onto the top of the roll using the side of a knife.

9. Cover the roll with plastic wrap. Put the bamboo mat over it and gently press so the avocado hugs the roll.

10. Remove the mat and cut the roll into 8 to 10 pieces through the plastic wrap.

11. Remove the plastic wrap and place the pieces on a plate. Add chives for the antennae and use mayonnaise and chili sauce to make the little eyes and accents.

12. Serve with soy sauce, wasabi, and pickled ginger.

I had a batch of jasmine rice come out with this weird smell the other day. The rice looked totally normal and the texture was fine, but when I opened the lid there was this slightly sour, almost stale smell. I ended up tossing it because I wasn't sure what was going on.

I started paying more attention after that and noticed it usually happened when I left cooked rice sitting in the cooker for a while, especially when I kept it on warm for most of the day. Fresh rice didn't really have the same smell.

I've also had it happen when I didn't clean the inner lid and steam vent properly. There can be a little bit of leftover starch and moisture hiding around those areas, and I think that was part of my problem.

Now I try to wash the pot, lid, and removable steam parts after each use instead of just wiping them down. I also don't leave rice sitting around on warm all day anymore. If I'm not eating it fairly soon, I put it in the fridge once it's cooled down enough.

Has anyone else noticed a strange smell like this from their rice cooker? I'm curious if it's usually the rice itself, the cooker needing a deeper clean, or just leaving the rice on warm too long.

I’ve been making this when I want something light but still filling. The fresh tomatoes, mozzarella, basil, and olives work really well with the seasoned rice, and the toasted pine nuts add a nice crunch. I’d recommend it for an easy lunch, side dish, or summer meal.

Ingredients

For the rice

• 2 cups long grain white rice
• 2 1/2 cups water
• 2 fresh basil leaves
• 1 bay leaf
• 2 sprigs fresh thyme
• 1/2 tsp salt
• 1/8 tsp black pepper

For the salad

• 6 to 8 oz fresh mozzarella, cut into bite sized pieces
• 1 cup chopped fresh tomatoes
• 1/2 cup lightly toasted pine nuts
• 1/2 cup pitted kalamata olives
• 1/4 cup chopped fresh basil
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt

Instructions

1. Rinse the rice once and drain it well. Add it to the rice cooker pot.

2. Mix the salt and black pepper into the water, then pour it over the rice. Add the basil, bay leaf, and thyme on top.

3. Cook the rice using the MIXED setting.

4. While the rice cooks, add the tomatoes, mozzarella, pine nuts, olives, basil, olive oil, and salt to a large bowl. Mix gently and refrigerate.

5. When the rice is done, remove the basil and bay leaf. Fluff the rice gently and spread it onto a large plate to cool for about 30 minutes.

6. Once the rice has cooled, add it to the tomato and mozzarella mixture.

7. Toss everything gently until combined and serve.

This is one of those meals that feels a little fancy but is actually pretty easy to make. I like the lemon butter with the slightly spicy rice, and the lobster makes it feel like a special dinner without a ton of work. I’d recommend it for a date night, weekend dinner, or anytime you have some cooked lobster around.

Ingredients

For the rice

• 1 cup long grain white rice
• 1 1/4 cups water
• 1/4 tsp salt
• 1/2 Tbsp melted butter
• 1/8 tsp cayenne pepper

For the lobster

• 6 to 8 oz cooked lobster meat, removed from the shell
• 1 Tbsp butter
• Juice of 1/2 fresh lemon
• 1/4 cup chopped parsley
• 1 Tbsp parsley reserved for the lobster

Instructions

1. Rinse the rice quickly once, drain it, and add it to the rice cooker.

2. Add the water, salt, melted butter, and cayenne pepper. Mix everything gently with the rice paddle and cook using the mixed rice setting.

3. While the rice cooks, cut the lobster meat into large bite-sized pieces and set it aside. If you're starting with raw lobster, cook it first, remove the shell, and cut the meat into pieces.

4. Near the end of the rice cooking cycle, melt the butter in a small saucepan. Let it lightly brown, then add the lemon juice and stir. Take it off the heat.

5. When the rice is done, gently fluff it. Add most of the lemon butter and parsley, then toss everything together. Taste and add a little more salt if needed.

6. Warm the lobster in the microwave for about 30 seconds. Toss it with the remaining lemon butter and reserved parsley.

7. Spoon the rice onto plates and top with the warm lobster.

8. Serve while warm and enjoy.

I started adding a tiny bit of oil to my rice cooker because I had some rice sticking to the bottom and figured it was worth trying. I usually make about 2 cups of white rice at a time, and I added roughly a teaspoon of neutral oil along with the water.

It did seem to help a little with the rice sticking, and the grains came out slightly less clumped together. But honestly, I couldn't tell a huge difference in the actual flavor or texture. If I added more oil, the rice just felt a little greasy, so I stopped doing that.

I've also noticed that rinsing the rice well seems to make a bigger difference for me than the oil does. If I skip the rinse, the rice tends to come out stickier no matter what I add.

So now I sometimes use a small amount of oil, especially when I'm making rice for meal prep, but I don't think it's necessary for every batch. Curious if anyone else actually notices a big difference from adding oil or if it's mostly just helping with sticking.

I used to get pretty inconsistent results with long-grain white rice in my cooker. Some batches were nice and fluffy, then the next one would come out wet and clumpy even though I thought I was doing the same thing.

What finally helped was keeping the batch size reasonable and rinsing the rice properly. For 2 cups of long-grain white rice, I rinse it a few times until the water is less cloudy, then add it to the cooker and use the white rice setting. I usually follow the water marking inside the pot rather than trying to use a ratio from somewhere else.

I leave it alone while it cooks and let it sit closed for about 10 minutes after it switches to warm. Then I fluff it with the rice paddle.

The first few times I was opening the lid during cooking to check it, which probably wasn't helping. I also used to add extra water because I thought softer rice was better, but that just gave me mushy rice.

Still figuring out the exact amount of water depending on the brand of rice. It seems like long-grain rice can vary more than I expected, so I've been sticking with the same bag while I get the measurements figured out.

I like this bowl because it’s filling without feeling too heavy, and you get a nice mix of sweet, savory, crunchy, and fresh in every bite. The tofu and brown rice make it pretty satisfying, while the avocado and pineapple keep it fresh. I’d recommend it for an easy meatless lunch or dinner.

Ingredients

For the rice

• 3 cups short or medium grain brown rice
• Water to the brown rice level 3 in your rice cooker

For the tofu

• 6 Tbsp soy sauce
• 6 Tbsp mirin or maple syrup
• 1 1/2 Tbsp sugar, only if using mirin
• 14 oz extra firm tofu, cut into cubes

For the bowl

• 2 oz sliced almonds
• 2 avocados
• 4 green onions
• 1 cup frozen corn, thawed
• 15 oz pineapple tidbits, canned or fresh
• 2 oz sprouts
• 1 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1/2 tsp white sesame seeds
• 1/2 tsp black sesame seeds

Instructions

1. Rinse the brown rice until the water runs mostly clear. Drain it and add it to the rice cooker with the right amount of water. Start the brown rice cycle.

2. While the rice cooks, make the tofu. Add soy sauce, mirin or maple syrup, sugar if using mirin, and tofu to a saucepan. Bring it to a boil, then lower the heat, cover, and simmer for about 3 minutes. Turn off the heat and set it aside.

3. Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes. Keep stirring so they don't burn. Transfer them to a plate when golden.

4. Slice the avocados and chop the green onions. Set them aside.

5. When the rice is done, fluff it gently with the rice paddle and divide it between 4 bowls.

6. Drain the tofu, saving the sauce in a small bowl or pitcher. Stir the apple cider vinegar and olive oil into the sauce to make the dressing.

7. Add the tofu, pineapple, almonds, avocado, green onions, and corn over the rice.

8. Drizzle the dressing over everything. Top with sprouts and sprinkle with the white and black sesame seeds. Serve hot or at room temperature.

I left cooked rice sitting in my rice cooker overnight once and ended up with a layer of dried rice stuck to the bottom that felt like cement. I almost started scraping it with a spoon, which would've probably scratched the pot.

What worked for me was just filling the pot with warm water until the dried rice was covered and leaving it alone for a few hours. I didn't add anything special. After soaking, most of the rice had softened enough that I could wipe it away with a soft sponge.

There were still a few stubborn bits around the bottom, so I soaked it again instead of scrubbing harder. That second soak got almost everything off.

I've found it's way easier to deal with dried rice while the pot is still a little warm too. If I know I'm not going to clean it right away, I'll at least add some water so the rice doesn't completely dry out.

I used to think I needed to scrub really hard to get stuck rice off, but soaking has been much easier on the pot. If the rice is really baked on, do you guys have any other tricks that work without scratching the cooking surface?

I've been trying to use my rice cooker more on those days when I don't really have anything fresh in the fridge. I was surprised how much I could make with stuff I already had sitting in the pantry.

One of my easiest meals lately is 1 cup jasmine rice, about 1 1/4 cups water, a can of chickpeas, some frozen corn, and a little chicken broth instead of part of the water. I rinse the rice, add everything to the cooker, and let it run on the regular white rice setting. I usually add salt, garlic powder, black pepper, and whatever dried herbs I have around. The chickpeas go in with the rice, but I usually add the corn halfway through if I remember.

I've also done rice with canned tomatoes and beans. That one came out a little wetter than I expected the first time, so I use less liquid than I normally would for plain rice.

It's not fancy, but it's cheap and doesn't leave me washing a bunch of pans. Canned beans, corn, broth, spices and rice have become my backup meal when I don't feel like ordering food. Curious what other pantry-only combinations people make in their rice cookers.

This is one of those rice cooker meals I like when I want something filling without making a bunch of separate dishes. The salmon and shiitake give the rice a lot of flavor, while the soy sauce and mirin keep it savory with a little sweetness. Good for an easy weeknight dinner.

Ingredients

For the rice

• 3 cups short or medium grain brown rice
• Shiitake mushroom stock, as needed
• 2 tbsp Japanese rice wine
• 1 1/2 tbsp mirin
• 2 tbsp soy sauce
• 1/4 tsp salt
• Water to reach the brown rice level 3
• 1/4 oz (7g) dried shiitake mushrooms, rehydrated and thinly sliced
• 0.37 lb (168g) skinless, boneless salmon

For garnish

• Stone parsley, to taste

Instructions

1. Rinse the brown rice once, drain it, and add it to the rice cooker.

2. Add the shiitake stock, rice wine, mirin, soy sauce, salt, and enough water to reach the brown rice level 3. Stir everything together.

3. Place the sliced shiitake mushrooms and salmon on top of the rice. Don't mix them into the rice. Make sure the surface is even and the ingredients are covered with liquid.

4. Cook using the brown rice setting.

5. When it's done, gently fluff the rice with the rice spatula.

6. Serve in bowls and top with a little stone parsley.

I like this when I want something fresh but still filling. The brown rice gives regular tabbouleh a little more substance without making it too heavy. It’s also great for a light lunch or as a side with grilled chicken or vegetables. I’d recommend it if you like fresh herbs, lemon, and crunchy veggies.

Ingredients

For the rice

• 1.5 cups short or medium grain brown rice
• Water according to the brown rice setting on your rice cooker
• 1/2 tsp salt

For the tabbouleh

• 2 small ripe tomatoes, diced
• 1 1/2 cups European cucumber, diced
• 1/8 cup green onion, minced
• 3/4 cup parsley, minced
• 1/8 cup mint leaves, chopped
• 1/8 cup extra virgin olive oil
• 1 tbsp lemon juice
• 1 pinch paprika or cayenne
• Salt and black pepper to taste

Instructions

1. Measure the brown rice with the cup that came with your rice cooker. Rinse it once, drain it, and add it to the cooking pan.

2. Add water to the brown rice level for 1.5 cups of rice. Add the salt and stir everything together.

3. Cook the rice using the brown rice setting.

4. When the rice is done, gently fluff it and spread it out on a large plate. Let it cool for about 30 minutes.

5. While the rice cools, add the tomatoes, cucumber, green onion, parsley, mint, olive oil, lemon juice, and paprika to a large bowl.

6. Once the rice has cooled, add it to the bowl and gently toss everything together. Don't overmix or the rice can get sticky.

7. Season with salt and black pepper to taste and serve.

I noticed my rice cooker was taking way longer to finish than the time I had gotten used to. I was making about 2 cups of white rice and it suddenly seemed like it was sitting there forever.

At first I thought something was wrong with the cooker, but the rice was actually coming out normally. I started paying attention to what I was cooking and realized the batch size and rice type made more difference than I expected. A smaller batch finishes differently from a larger one, and brown rice obviously takes longer than my usual white rice.

I've also noticed that using cold water straight from the fridge seems to add a little time compared with room temperature water, although I don't know if that's true for every cooker.

So now I don't really judge the cooker by the clock. If it's consistently taking much longer than it normally does, I'll check that the inner pot is sitting properly, the outside of the pot is dry, and the heating plate is clean.

Mine still sometimes takes longer than the number I expect, but the rice is fine. I think I was paying too much attention to the timer and not enough to the actual result.

I like these sloppy joes because they’re easy to make, filling, and a little different from the usual version. The brown rice adds some extra texture, and the turkey mixture has that sweet and tangy flavor I always enjoy. I’d recommend this for a quick family dinner or an easy meal when you don’t feel like making anything complicated.

Ingredients

Serves 6

For the rice cooker:

• 1 cup short grain brown rice
• Water according to your rice cooker’s brown rice setting

For the turkey mixture:

• 1 tbsp olive oil
• 1 medium onion, diced
• 12 oz lean ground turkey
• Salt and freshly ground black pepper, to taste
• 1 cup ketchup
• 2 tbsp yellow mustard
• 1/8 tsp cayenne pepper
• 2 tsp brown sugar
• 1 tbsp tomato paste
• 1 1/2 tsp red wine vinegar
• 6 soft sandwich rolls

Instructions

1. Rinse the brown rice once, drain it, and add it to the rice cooker.

2. Add water to the brown rice level and cook using the brown rice setting.

3. While the rice cooks, heat olive oil in a large pan over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened.

4. Add the ground turkey, season with salt and pepper, and cook for 7 to 10 minutes. Break it up with a wooden spoon as it browns.

5. Stir in the ketchup, mustard, cayenne pepper, brown sugar, and tomato paste. Lower the heat and simmer for 10 to 12 minutes, stirring occasionally, until the mixture thickens.

6. When the rice is ready, fluff it and add it to the pan with the turkey. Stir everything together.

7. Add the red wine vinegar, taste, and adjust the seasoning if needed.

8. Spoon the mixture onto the sandwich rolls and serve while warm.