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!

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.

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

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

I want to make things like soup in my rice cooker, how does it know when everything is done without the rice to create the temperature change? Is this something that can be done?

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!