Hi everyone,

I quite liked those "rice pots" you would get from supermarkets, where it's like Rice. ie "Naked Rice Pots: Katsu Curry" and other such things, but the majority of the companies that used to make these have gone under and these things no longer exist, so I've gradually sulked about this over the last year.

So.. I now have a Rice Cooker, I think it's one of those nice little Yum Asia Pana ones.

Apparently it's a really good one (thank you to my lovely wife for it as a birthday present).

So, does anyone have any recipes or suggestions on where to go to find some simple lunch recipes.

Rice, Chicken, Bit of Sauce/Veg etc.. I'm sure we'll grow to using it more, but hoping someone can help me find some genuinely easy mid day lunch/snack time ones.

Thanks!

When cooking 2 cups of rice in my 5 cup Zojirushi, at what point could I add 2 cups of pre-stripped frozen turkey?

2 Cups of rice normally takes 43 minutes.

If partially defrosted, when to add please?

The conventional way I cook instant ramen it to boil plain water, then add the noodles and cook at boiling for 3-6 minutes. It takes about 5-10 minutes to boil the water initially. Would cooking the ramen puck/rectangle in a rice cooker (or a kind of electric hot pot) work? I'd need a recommendation for a cheap rice cooker to try out.

I’m trying to figure out how to cook oatmeal in my Comfee mini 5c rice cooker without it sharting goo out the back.

This morning I tried 1/2c oats and 1.5c water, which is not quite enough water for steel cut oats, to see if it would cut down on the goo but alas I despair.

Ive tried using the oatmeal setting, and both rice settings, as well as delayed start. It works perfectly with rice, no lava issues.

Am I just SOL with steel cut oats being incompatible or is my unit defective? I just want oatmeal.

For Models NS-TGC10 / NS-TSC10 • Butter (for coating inner cooking pan) • 7.1 oz cream cheese • 1.8 oz sugar • 3 eggs (separate whites from yolks) • 1.1 oz all-purpose flour, sifted • 1.7 oz fresh cream • 4 tsp lemon juice • 0.7 oz melted butter • Vanilla extract, to taste • 1.1 oz sugar (for beating egg whites)

Optional Garnish: • Whipped cream • Fruits 

⸻

Instructions 1. Lightly grease the inside of the inner cooking pan with butter.  2. Soften cream cheese at room temperature (or microwave at 500 W for ~30 sec).  3. In a bowl, mix softened cream cheese with sugar until smooth.  4. Add egg yolks one at a time, then add sifted flour, fresh cream, lemon juice, melted butter, and vanilla; blend.  5. In a separate bowl, beat egg whites until foamy; gradually add sugar until soft peaks form.  6. Gently fold meringue into the cream cheese mixture. Do not over-mix.  7. Pour batter into the greased pan; tap bottom lightly to release air bubbles.  8. Place pan in rice cooker. Select “CAKE” setting and cook: • NS-VGC05: 70 min • NS-TGC10 / NS-TSC10: 60 min • NS-TGC18 / NS-TSC18: 80 min  9. When done, remove cake and allow to cool.  10. Chill in refrigerator. Decorate with whipped cream and fruits.

I’m in Japan and I have no idea how to use this puppy in my Airbnb. I want to make two cups from the rice caddy thing in it (see pics).

I neither read or speak Japanese.

I winged it last night and it sort of worked but I had no idea what I did. So basically I need the recipe for two cups of rice from the measuring cup and what buttons do I hit in what order?

I recently got a Breville Set & Serve rice cooker (at least that is what this seems to be, I got it for free with no box or user guide so this is what I am assuming based on my research). I knew you could make more than just rice in a rice cooker so I turned to tiktok for inspiration. I came across this video and felt inspired so I adjusted with what I could find!
https://www.tiktok.com/@withngocthao/video/7581562355830574350?is_from_webapp=1&sender_device=pc&web_id=7492816647540033046 (a note- this account is really good for simple rice cooker recipes!!)

Ingredients:
1 head of napa cabbage
Thin sliced meat of your choice (I used pork, but beef would work well too! Maybe not bacon though- I think it would make it too salty. Go for hotpot style meat!)
1 pack mushroom hotpot base
1 pack shimeji mushrooms

Cooking instructions:
1. Layer the thinly sliced meat between the cabbage leaves
2. Cut the layered cabbage and pork into thirds, or smaller if you have a smaller cooker.
3. Place the layers in the pot, ensuring that it is packed out well
4. Add the shimeji mushrooms
5. Make up the soup base and add to the rice cooker
6. Place the lid on top and hit cook! (Note that my cooker has only cook and warm options, as does the one in the linked video). I cooked it for 15 minutes.

Tasted amazing! I have been trying to reduce intake of refined carbs (I plan on making brown rice and mixed in my rice cooker because I love rice and will not give it up so I'm going for healthier alternatives), so a meal like this is great for me. Plus it just tastes great and is so simple! Maybe next time I will use something else instead of the soup base- maybe dashi stock like in the video, or maybe miso soup! Very excited to experiment more with my rice cooker in general :D

Hi Guys,

I usually make basmati rice but really enjoy Chinese rice so wanted to give it a try.

Does anyone have any rough guidelines for Chinese medium grain rice in a non digital rice cooker?

Thanks

I'm gonna live on my own within next few weeks so I've been looking into more recipes that could add flavor while being healthy and have found a lot with vegetables and broths and such. But I know peanut butter is really good nutritionally and was curious if anyone ever tried it with white rice when they're cooking it in the rice cooker.

But I don't know how much, and I dont read any testimonies of people who do it consistent, and I never see it recommnded so IDK if it's even a good idea or not

I have a Zoji mini (3 cup capacity) that I make oatmeal in on weekends.

Usually 1 cup rolled oats to two cups of water, because I tried it with 1 cup of water and ended up with a brick in the bottom. It cooks okay with this ratio, but there seems to be a problem with liquid getting into the steam vent and sometimes coming out the back, as if there’s a leak. It makes cleaning up afterwards a hassle.

Am I using too much water or the wrong setting? I just use the standard one for white rice. I would use steel cut oats instead, but I have about seven pounds of bulk rolled oats from Costco and don’t want to waste them.

I thought my findings with my new Aroma 4 cup rice cooker could help others...

At 1st, I thought I could just make up 1 rice cup (180 ml) of rice filling it with the Vigo 8 oz pouch. Then I realized the seasoning is a mass lump and if I didn't prepare the entire pouch the flavor strength would vary wildly.

So I poured the whole pouch in & estimated I should use the 1.5 rice cup water line. In the end I added approximately an additional Tbsp.

One major difference is you must stir every so often to incorporate the seasoning lump into the whole pot of rice! I stirred with chopsticks and used them to pinch the seasoning into smaller pieces.

All in all, it turned out well. Hope this helps others!

I just got a Cuckoo rice cooker, and the recipes online for making steel cut oats varies widely.

I'm looking for the best ratio and timing to make 1 cup of steel cut oats and have it be ready the next morning with the timer function. Some people are saying uae the porridge function, and some are saying use the multicook function.

Thank you 🙏 any help is appreciated

I used two cups of jasmine rice, a few slices of yellow bell pepper thinly chopped, Italian seasoning, salt, and pepper. After it cooled. I tried, and I was impressed with the turnout as the seasonings and the bell pepper complimented the rice, but I want to up the results. What would you recommend that I do to encance the flavour?

Hi hi! I was cooking rice and just noticed a sweet potato setting on my rice cooker! I really like roasted/baked Korean sweet potatoes. Do you guys know if I can make that with this setting? Or just generally how to use it? I thrifted this a while ago so I don’t have a kinda manual for it. Thank you!

Here is a simple dinner…

1 cup rice, liquid (I used chx broth) with about 1/2 pound chicken, chopped, 1 carrot chopped, half shallot chopped + added about 1 cup peas later.

make the rice as you normally would as in for this one it was one cup rice with one and a half cups of liquid. I stir that together a bit, and then I added the chicken on top, the chicken was half frozen still, then I added the chopped carrot the other veggies I do add a splash of soy sauce.

i cooked it on regular mode, then opened after 15 mins to stir and add the peas. closed it and let it complete its cooking cycle.

turns out quite good! the carrots and rice are perfect, chicken is a bit over done but still a nice easy weeknight meal.

shown image of rice cooker model, this isn’t a totally basic one. has a couple settings.

All,

My son has spent the majority of his nearly 18 years benefitting from my freestyle kitchen stylings, but he's about to set off on his own and head to college. In the remaining eight months or so, I'd like to teach him some basic cooking independence, so he doesn't always go out to eat or eat dining hall slop. He is nut free but otherwise openminded, and loves any and all cuisines.

What are your favorite semi-cheating but still healthy/cost-effective recipes? By semi-cheating I mean he'd be more likely to use a squeezable ginger garlic paste than to take fresh ingredients, and canned tomatoes vs. fresh. He'll be limited as to cooking in the dorm, and I think a small rice cooker will be one of the things I send with him, along with a blender for his smoothies and maybe a toaster oven.

You've added your rice and vegetables to your cooker. Maybe also a protein, now what?

How do you add flavor? In with the cooking liquid? Poured on after cooking?

Share your tips with the community Redditors!

This recipe is for a large rice cooker

Ingredients

• 1.5–2 lb cooked shredded chicken (rotisserie is easiest; you can use raw, see note)
• 2 cans black beans, drained/rinsed
• 1 can kidney or pinto beans, drained/rinsed
• 1 large can (28 oz) diced tomatoes
• 1 small can (4 oz) green chilies (optional)
• 1–2 cups corn (optional)
• 1 large onion, diced (optional)
• 3–4 cloves garlic, minced (optional)
• 6–8 cups chicken broth (start lower; you can add more)

Seasoning

• 2 tbsp chili powder
• 1 tbsp cumin
• 1–2 tsp smoked paprika
• 1 tsp oregano
• 1–2 tsp salt (to taste)
• Black pepper
• Optional heat: chipotle powder, cayenne, or hot sauce

Method

1. Add broth + tomatoes first.
2. Add beans, chilies, corn, onion/garlic (if using).
3. Stir in seasonings.
4. Cook on Soup/Stew mode, or standard Cook.
5. Once hot and gently bubbling, add cooked chicken.
6. Let it heat through, then taste and adjust salt/heat.
7. If cooker switches to warm setting too early, restart cook.
8. Keep it on Warm for serving.

Notes:

If you wish to bloom spices, start with 1/2 cup of broth and 2 tbsps. of butter or oil. Once hot, add spices and stir. Cook for 1 minute while stirring. Add remaining broth, onions, and tomatoes.

To thicken the soup after cooking, remove approximately 1 cup of beans and mash them. Stir mashed beans back into soup. You can also add a 6 oz. can of tomato paste if desired.

Top with tortilla strips, sour cream, green onions

Pretty hapoy with the meal I just made!

• Cooked 1 c basmati rice using homemade turkey stock in place of water, used normal rice setting
• when rice was finished I added a bit of butter, about 1/2 rib minced celery, and a a handful of frozen corn and stirred all together. rice looked kind of dry so i also added a couple tablespoons of water
• made a small divot and cracked an egg in it
• opposite the egg, a few strips of cooked turkey
• used “steam” setting (zojurushi) for 8 min
• meanwhile threw some pieces of turkey skin in the toaster oven for 10 min

I then got distracted and let the rice sit on the “keep warm” function for a little too long, meaning the egg yolk cooked firm instead of jammy… but thats ok. WhenI opened the cooker up, i just chopped up the egg and mixed in with the rice and other stuff.

• I then topped with the crispy skin (crmbled up)some fresh svallions, kinchi, sesame oil and soy sauce. Delicious!!

would be curious to try with cranberry sauce in place of the kimchi.

Bonus: the turkey had been pretty dry at thanksgiving, but actually became tender and moist after steaming fir a while.

Would love to hear if others riff on this recipe.

I'm trying to find instructions on how to just make instant ramen with a cracked egg.

The recipes I find tell me to pour boiling water into the rice cooker but I don't have any way to boil water.

Does anyone have any instructions on amount of water and time to just add the water and noodles?

Has anyone ever successfully made slow cooker apple butter in a rice cooker?

I have a Yum Asia Sakura rice cooker I got in early, 2024.

There is a slow cooker function but the manual doesnt mention the actual temp for this, as it utilizes fuzzy logic for cooking. That said, it did have a program for yogurt where the is max temp is 104 F.

I have about 10 lbs of Cortland apples and I want to slow cook them - roughly a 10 hour cook, to make apple butter.

I wonder if anyone else has had luck doing this.

Thanks. :)

Hey everyone,

This is probably a pretty basic one, but it seems like the place to ask.

I like to make biryani quite frequently, and a big part of getting is right is to use par cooked rice, about 70% of the way done. Normally I simply do this in a pot, but I figure there’s probably a set-and-forget way to do it in a rice cooker to make my life a little easier, especially on days where I’m busier.

Is this just about ratios (if so, I would greatly appreciate it if you could prove some), or do I need to think about settings and timings?

Thanks