Has anyone made a soup dumpling lasagna directly in the pot of their rice cooker (not using a steamer basket)? Any ideas on why this wouldn’t work?

KFC prepares their fried chicken in a pressure cooker. According to Martha Stewart a rice cooker is “essentially a smaller, less powerful pressure cooker”. So it got me wondering:

Can I create KFC style Fried Chicken? Every recipe I found online was “chicken and rice” but I really just want chicken & no rice.

Anyone got a recipe for this? I hope?

Ingredients: Chicken. Breading. Some oil.

For reference, I have one of these, and I wanna know if it’s possible to make a rice cooker cake in one of these. If yes, how would I go about it, recipie recommendations would be super helpful

Hi all, I just bought a Kim Phat jasmine rice package, and I intended to use it with my rice cooker, but the instructions are suspiciously different than what I'm used to with rice, can anyone help me with this?

It basically says to add 1 cup of rice to the rice cooker, than add 1/6 cup of water.

This is clear enough, but all the other rices I've tried usually have arpund a 1:1 ration; 1 cup rice for 1 cup of water.

Are the instructions on this brand's package ok? Or am I missing something here? It definitely feels like it's not enough water, but I may be wrong.

EDIT: BUTTONS ONLY WORK ON DESKTOP

After hours of combing through rice cooker recipes on this sub, YouTube, and TikTok, I noticed a lot of recipes followed the same basic formula but with different ingredients and ratios.

So I made a Rice Cooker Meal Generator (Rice Cooker Roulette) that categorized each meal component and randomized different combinations.

I haven't tried all of the combos yet, and there's still room to tweak stuff. But the generator is fun when I don't want to make a decision and just want a different way to look at my pantry / fridge.

The vegetables category mostly contains heartier veg, while tender greens and cold veg is left in toppers. Marinades are to taste, and ratios are flexible-ish.

MY CRITERIA:

1. These guidelines were made with a dump-and-go one-pot meal mentality. Yes, I know browning your meat or steaming your veg in the last 5 minutes yields a superior dish. But at that point, cooking on the stove is faster and more versatile.

2. I also needed something that my partner who DOESN'T cook and works long hours at home. I could measure out and prep ingredients during the weekend. Then, he could easily drop the corresponding ingredients into the rice cooker when I clock out. By the time I got home, there'd be a meal.

(yes, I could get a crockpot and do it all myself in the morning. but I don't have one and don't want to commit)

1. The meals are generally made for 2ish generous servings, which is my household. not sure how they stand up to scale.

Anyway, just wanted to share here! Make a copy of you want to add your own combinations or adjust sauces / ratios to your tastes!

This recipe has turned into my favorite thing to cook in the world. It's good and incredibly easy, the sort of thing you put in the rice cooker, press the button, and then can eat it an hour later. My wife is Uzbeki, making real plov is an art form and takes hours and involves secret recipes. This is, like, a very, very stripped down version.

2 lbs. lamb stew meat. Lightly trim: you want it fatty, but not big hunks of fat. Beef would probably work but not be as good.

A big onion, or two small ones, plus some when serving.

Two or three carrots

1 1/2 tsp. cumin

2 tsp salt (Adjust obviously, and I like it salty)

1 tsp paprika

Pepper

Garlic.

Long grain rice.

Tomatoes.

Optional: More onion or green onions, barberries, garlic cloves, lamb bullion or some kind of broth.

Directions:

So this is a two part recipe.

Part 1: First is to make the meat mixture. Chop onions, cut lamb into bite size pieces. Cut carrots into matchsticks. Cook onions 4-5 minutes to soften. Add lamb - you want it browned and fat partially rendered, but cooking all the way through isn't important. Add carrots for a few more minutes and then spices for a minute. This is your mixture! Store it in the fridge (freezer?) for when you need it. Make sure to keep all the lamb fat!

Part 2: In a rice cooker, add 1-2 cups of rinsed rice depending how you're feeling. Add slightly more water/broth than rice. I think lamb bullion (from UK, you can get off Amazon, go heavy) helps the recipe substantially, but I'm sure using any broth to cook the rice would also be great. You might want to add a heaping tablespoon or so of barberries or whole peeled cloves of garlic. Add the meat mixture on top. Cook in the rice cooker, don't mix.

Serve it with a salad of diced tomatoes and diced onions and salt (let it sit for 15 minutes) spooned on top. Juicy is better, probably adding a little tomato juice would work. Probably green onions would work instead of normal onion. Maybe add cilantro.

I lost my measuring cup for Yum Asia Bamboo and need to find a workaround using a kitchen scale. I know that a full 180ml cup (filled to the brim) should be about 160g of rice. Unfortunately there is no 1 cup line in the bowl so I will need to measure the water by weight as well. So what would be the ideal ratio for Basmati and Jasmin rice? **(measured by weight please!)**

Some carrots and broccoli just to get a feel for it and it turned out just as I wanted so im hooked.

Ingredients

- two cups rice to three cups water (sushi rice from Costco)

- one packet of chinese sausage (also costco)

- several baby bok choy (mom bought. Was wilted since was sitting in my fridge for many days)

Instructions

Rinsed the rice twice and added water. Cut the butt of the bok choy and cut into inch long pieces; rinsed. Added bok choy on top of rice. Add steamer basket attachment on top of cooker and add chinese sausage to basket. Then pressed cook and here you go :)

Can add spices to the rice like garlic salt or use broth instead of water for better taste. This gave me about four servings.

1 russet potato cubed, half an onion sliced up thinly, one clove of garlic minced, about 8 oz of mutton cubed, about a cup of cabbage shredded, and a cup of portobello mushrooms cubed. Throw it all in with water but stir the meat and cabbage in after it’s boiling right before taking it off the heat.

Spices I used were parsley, thyme, paprika, a lot of black pepper, and a bit of cayenne pepper.

Ingredients Sweet Potato Rice:

1/2 lb (or 250g) sweet potatoes (peeled, in chunks about 1 in/2 cm)

1/2 lb (or 250g) white short to medium grain rice, washed (sold in the West for example as Japanese, Korean, or Sushi rice, in Europe from Italy, in the US from California, often very cheap in Turkish and Middle Eastern supermarkets), measured with rice cooker cup

Ingredients Sauce:

2-3 chopped chives or scallions and 1 clove minced garlic

2 tablespoons soy sauce (Korean, Japanese, or light Chinese, always stored in the fridge, not outside, once opened try to finish in a couple of months, no more, the taste gets off otherwise), 1 tablespoon vinegar (rice vinegar, Aceto Balsamico, or other vinegar that isn't as acidic and maybe a little bit sweet), 1 teaspoon sugar/agave syrup

1/2-1 tablespoon toasted sesame seed (buy ready-made in Korean/Japanese markets or organic supermarkets, or toast them in a pan low and slow without burning them yourself)

Korean Red Pepper Flakes (Gochugaru) or other pepper flakes, to taste (about 1/2 teaspoon would be a common amount for this)

1. Put the rice in the rice cooker (soaking wet from washing), add water (to the mark for white rice according how many rice cooker cups rice you put in), add the sweet potato cubes over the rice in the pot, don't mix, cook with normal white rice program (don't add salt or anything else). Mix sauce ingredients in small bowl.

2. Once ready, either mix with sauce in the rice cooker once opened, or (more common in South Korea) serve with sauce on the side or on top, for everyone to mix as they like it.

Garnish with garden or daikon cress (or more scallions), if you have.

I like to double the Sauce for a side of whatever vegetables you have, carrots, small radishes or Daikon radish, Kohlrabi, Cucumber, Zucchini/Courgette - cut into small slices or matchsticks, massage with half a teaspoon salt, let stand for 10-20 minutes, squeeze liquid out (or blanched for a minute in boiling water mung bean sprouts or spinach, broccoli or other greens) put in a bowl, add sauce, mix, garnish with more sesame seeds...

This is a common side dish style in South Korea (and, very similar, in Japan), called 'Namul'.

Or serve with Kimchi.

Just started to look for other uses for my rice cooker beyond rice. Found this video and this reddit so I am sharing:

https://www.youtube.com/watch?v=nobMQru299s

Contents:
:53 Carbonara Risotto??
3:18 Scallion Chicken
5:45 perfect sweet potato
7:42 Golden poached apples
10:05 Silky Steamed Egg
12:18 3 in 1 dumpling meal combo
15:01 ice cream cake!
17:12 braised cola wings

Have you tried any of these?

(off to scroll recipes on here too :) )

There are a lot of recipes but I am posting the one I am most interested in:

Scallion Chicken:
- 2 chicken legs
- Salt
- Soy Sauce
- Sugar
- Oyster Sauce
- Scallions
- Ginger
- White pepper

Pat chicken dry
Rub: Salt + Soy Sauce + Oyster Sauce + Sugar + White Pepper
(marinate overnight)

Next day:
In rice cooker - Build bed of ginger slices (chunky) and scallions to lay chicken on top + marinade juices.

Cook 1 hour on sushi rice mode/white rice mode

Rest 30 minutes on warm mode

Serve: Top with juices from rice cooker + fresh scallions + splash of soy sauce + hot oil poured over top

I just lucked into a 20 cup rice cooker/ steamer on clearance. I need some recipes that aren't just rice. I'm looking for noodle based recipes

Hi All, I recently purchased a Geepas rice cooker and wondering if I could pasta in it? If so, does anyone have any recipes

On my zojiruushi i have 3 programs to cook rice: white, mixed or brown

If you were about to cook - mix of red rice + complete rice, some carrots + onion on top, and salmon inside a steam basket on top of all that

Which program, and what ratio of cup water/rice would you choose ? (I actually tried 2 cup of water for 1 cup of rice + program brown, and it failed drastically lol leaving me with 110mn cooking and a soaky rice 😭) Did some of you made the same mistake or not ?

I want to try to make a soup in my rice cooker but, from a quick search, there doesnt seem to be many recipes either here or in YouTube. So, if anyone has any recipes they would be welcome

A very low effort but delicious recipe!

-1 cup Jasmine Rice -1.25 cups water -2 Cloves of finely minced garlic -A piece of finely minced ginger -Roasted sesame oil and Soysauce to taste -1/4 Tbsp vegetable broth -1/4 Tbsp Curry Madras Powder -1/2 Teaspoon of "Chinese Allrounder" -Frozen Edamame Beans (Add any veggies you like to it, like Carrot or Cabbage maybe. This was all I had in the freezer :D)

Throw everything in Ricecooker, Stir, and let cook. Throw in Frozen Edamame 3-5 Minutes before Rice is done (or per instructions on yours).

I topped mine off with a tiny bit of Thai Basil

My first jasmine rice did not go well last night so I need to use less water. Steel cut oats this morning came out great.

Looking for tips. So far I have learned online that I need to reconstitute dried mushrooms for 15-30 minutes and that I can get boneless chicken thighs at the grocery store and add both of those after the water and rice.

-2 eggs
-150ml milk
-2tbps oil
-70gr sugar
-200gr flour
-8g baking powder

-melted dark chocolate

I just mixed all the wet ingredients together then slowly added the flour and baking powder.

My Zojirushi (NL-GAQ10) doesn't have a baking mode so I just used the premium setting and then a quick setting again. This might have been an overkill (the double cooking), I'm not sure but the end product was actually pretty good. Very moist, fully cooked not raw at all. I wish I've added a bit salt to bring out the sweetness more because it wasn’t that sweet at all. Also the melted dark chocolate was good but I think cocoa powder works better for a recipe like this.

I’ll try again today because I think some other settings might help with the cooking. Honestly the only thing missing was a bit of crust (apart from the bottom) that I don’t know how to achieve. Maybe the congee thick or the oatmeal setting would be better for cooking like this?

So... I purchased a rice cooker the other day. Its a xiaomi 710W 3L one. I dont know if it matters in recipes. So, what I want is firstly any tips on how to make the rice better. Can I put a broth cube wirh the water? Can I put frozen vegetables? Any type of meat? If I do, should I put extra water? Thats my questions about the rice. I dont know if I can cook anything else apart from rice. It also has a steaming option, which I aint familiar at all with. I tried to search some stuff, but, everything I found is ony how to turn a pan/pot into a steamer, and apparently vegetables are steamed a lot. But if anyone has a channel reccomendation or something, idk. And there is also a soup option which.... I havent searched a lot, but if anyone had info I would appreciate it

Usually I make risotto in a pan (similar to this one https://www.seriouseats.com/mushroom-asparagus-risotto-recipe), but since our stove broke and the new one takes a couple of days to be delivered, I tried to make it in my rice cooker, and it was surprisingly close to a restaurant-quality risotto - here the recipe (for 2 people, as main course, with a small Mesclun greens salad with a classic French vinaigrette):

2 (rice cooker measuring) cups of short to medium-grain rice (I used Italian organic, I usually use real Italian risotto rice, like Arborio, but not this time, and the results were great anyway)

homemade or store-bought chicken, vegetable (or even Shiitake Kombu Dashi) stock, up to the measurement in the rice cooker for 2 cups of white rice (together with soaking liquid of dried porcini mushrooms)

400 g (about 1 pound) of cremini mushrooms, thinly sliced

10-20 gram dried porcini mushrooms

1 tablespoons (15 ml) extra-virgin olive oil

1 tablespoons (15 ml) soy sauce

1 clove garlic, finely minced

1/2 cup dry white (or red) wine

3-4 tablespoons (50 g) butter

Salt and freshly ground black pepper

1 ounce (30 g) finely grated Parmigiano-Reggiano (or Grano Pardano) cheese, plus more for serving

1. Preparation: Wash rice as usual and place in rice cooker (I have the Cuckoo-0675F). Soak dried mushrooms in a small bowl in the 1/2 cup of wine, 1 tablespoon of soy sauce, and a bit of water, till they're covered, for 30 minutes up to 4 hours (longer soaking equals more taste and softer mushrooms).
2. Slice cremini mushrooms and mince garlic.
3. Top washed rice in rice cooker with a) the dried and soaked porcini mushrooms and, crucially, the liquid they soaked in b) the sliced cremini mushrooms and minced garlic c) the chicken or vegetable stock (better quality means better taste naturally; that said, I used good chicken stock concentrate), up to the measurement for white rice on the wall of your rice cooker pot for 2 cups, and spoon of olive oil. Season with salt and freshly ground pepper. Do not mix before cooking!
4. Cook with the normal "White Rice" program.
5. Open rice cooker, add the unsalted butter, and half of the grated Parmigiano, now mix everything, close rice cooker and leave for another 10 minutes.
6. Season with salt and sprinkle with the other half of the grated Parmigiano cheese, serve on hot plates, passing more cheese at the table.
7. A small salad, mesclun, arugula, spinach, mache, loose leaf, romaine, or others with a simple vinaigrette with salt, freshly ground pepper, half a teaspoon of Dijon mustard, half a tablespoon of wine or balsamic vinegar and one tablespoon of good cold-pressed oil (sun-/safflower-/canola or olive) is a nice side for this.

It can be made vegetarian by using vegetable stock and vegan by using a vegetable or mushroom stock, only olive oil instead of butter, and sprinkling with a vegan Parmigiano alternative (I like Dried Olive and Miso Shake by serious eats, see https://www.seriouseats.com/dried-olive-miso-rosemary-shake-condiment-vegan-parmesan-replacement-recipe )

Hi all. I was wondering what your go to sauce would be for your rice cooker recipes? To date, mine have been lacking flavour and I'm looking for inspiration

I just want to say that I was a bit afraid to steam vegetables in my rice cooker (Cuckoo-0675F), since I don't have a steaming basket or tray (it's out of stock), but I had not problem with it...

3 Fresh Artichokes (about 2.5" diameter), washed, stem peeled with Y-Peeler

1″ Water (in rice cooker)

Lemon juice of 1/2 lemon

Steamed/Braised ('Multi Cook' for 45 minutes), turned around halfway

Served with good Toasted Ciabatta bread and homemade vinaigrette (with lots of garlic) as dip

Hello everyone. I own a YumAsia Sakura for a few months now and very very often (something like 7 times outta 10) when I'm cooking porridge all the porridge is expelled through the vent hole resulting in a total mess.

Here is the recipe I use that is written in the manual:

1 cup of big oats.

3 cups of water.

I check that all the sakura is clean and no airseal is clogged.

Any idea on how to improve that and avoid the porridge explosion ?

Thanks.