Download ((HOT)) Rice Cooker Recipes

But if you eat rice just about every day, a dedicated rice cooker with a simple interface and keep warm function should deserve some consideration. If you have an Aroma rice cooker, you should check out my Aroma Rice Cooker Instructions post.

First things first, you need to choose the type of rice you want to eat. While there are plenty of different types of varieties of rice, there are 3 main sizes of rice grains and the type you choose can greatly affect the proportion of water you need to use:

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If you care about consistency, accuracy, or being able to tweak this ratio for other kinds of rice, you should be using a measuring cup. Please note, I use the same measuring cup for BOTH rice and water in order for the ratios below to work.

For any type of grain size (short, medium, or long) you can follow a 1:1 ratio of water to rice. If you want to add more rice, you can adjust the recipe in a similar way, 2 cups of rice to 2 cups of water. This should produce fluffy, but slightly sticky grains of rice when cooked, and works well for up to 3 cups in our rice cooker.

This ratio gives me perfectly fluffy rice every time. You may need to tweak them a tiny bit to your taste and specific brands of rice, and possibly even your rice cooker (see adjusting section below).

Note that these ratios are different than when cooking rice on a stovetop or cooking white rice in the microwave. This recipe also differs from cooking brown rice in the microwave and brown rice in a rice cooker.

Then open the lid, use a rice paddle to fluff it up a bit before serving. This is a Mickey rice paddle a friend got for us, but any other type will do too :). To learn how to properly eat rice with chopsticks, you can read my chopstick tutorial.

Thank you so much for posting this method of making rice in a rice cooker! I have been making rice on the stove all my life, but recently moved to an apartment with a finnicky stove top. I have tried countless ratios of rice to water as well as burner temperatures to no avail. I resorted to microwavable packets. Meh! Not to mention very disappointing to my Cuban husband. Lol. No more awful rice for us!!

My mother had a friend who made extravagant, authentic Chinese meals, and then sent her husband to go pick up rice from the local Chinese restaurant. Another friend of mine headed up one of the best test kitchens in the country, and when she has a chili party she asks one of the guests to bring the rice.

When the water has returned to a boil, stir in the rice. Let the water return to a light simmer. Stir again, cover the pot and turn the heat down to low. Keep the rice simmering slightly, and keep the pot covered (you may have to peek after a few minutes to make sure the heat is at the correct temperature, but then let it cook, covered). Start checking to see if the rice is tender and all of the liquid is absorbed at about 17 minutes. It may take up to 25, especially if you are making a larger quantity of rice.

When the rice is cooked, turn off the heat and let it sit for another couple of minutes to finish absorbing any liquid. Take off the lid, fluff the rice with a fork and let it sit for another 2 minutes or so, so that some of the excess moisture in the rice dries off.

Cooked rice lasts in the refrigerator for up to 5 days, so you can make extra to serve later in the week, or to use in different dishes. Leftover rice cdan be used in dishes like Kimchi Fried Rice, Shrimp Fried Rice, Vegetable Fried Rice, and Chicken and Rice Soup.

Thanks for explaining this it was easier than I could imagine. My mom cooked rice so stiff we thought of it as gummy rice. She refused to change her ways God love her ,but as for me I am always willing to give it a try and usually I learn new.

I used 4 cups broth & 2 cups rice and 2 tbls oil & some salt, simmered slowly and was perfect! I cooked about 35 minutes or more never removing lid till end and let stand a while. I then used in quick cassarole with cream of chicken soup, cooked chicken, veggie of choice cup of milk & little broth then made corn flake & butter topping and baked about 30 mins or till topping brown and little bubbly and was wonderful!

Another great way to store and reheat rice is to separate it into portion sizes, wrap it in plastic twice, and then freeze it. Microwaving it while frozen solves the need for the extra water and any time since it only approximately takes 3 minutes (1.5 minutes/side).

Ive been trying to spend less money on food from restaurants and food places and make everything myself. I dont necessarily need to eat on a budget, as buying food and making it myself will cut down the amount im paying regardless of what im making, to a certain extent. in addition to this, i rarely eat simple food, or its tough for me to want to eat it, dont know why, but thats just how i am. im mainly just looking for real flavorful meals i can make and enjoy and sometimes even brag about out of my rice cooker. im not sure if this is the right sub, but i feel as if this is a place where a lot of people have made wonderful meals out of a rice cooker

If using frozen shrimp, thaw them first by placing them in a colander and running cool water over top until thawed (this only takes a couple of minutes). Finely dice one small onion and place it in the rice cooker along with 1 cup frozen peas (I did not thaw the peas).

Due to diet issues, my family has to eat brown sticky rice (We live in Japan), but I would love to be able to make this in my rice cooker. Do you have any suggestions on how I might tweak this to work with brown rice?

The biggest mistake people make when cooking rice is using too much water with most recipes calling for 2 cups of water to 1 cup of rice for stovetop cooking. This virtually guarantees overly soft rice with gummy surfaces.

The problem of too much water is then exacerbated by rinsing the rice, with promises that removing the excess starch will make your rice fluffy. Ever weighed your rice before and after rinsing? All that extra weight = water.

I tried your casual default method for rice cooking.. and its very good!! Ive looked for one that is easy and fast. And it saves energy too. Thank you Nagi ? I saved your method on my phone and now use it. The rice is very fluffy and yummy.

Yes. Any grain can be cooked in a rice cooker, such as quinoa, barley, farro, rice pilaf, risotto, polenta, or grits, for example. Your rice cooker manual may even have instructions for these items. You can even steam foods such as vegetables in the rice cooker.

Learn the secrets to making Chipotle Cilantro Lime Rice in the comfort of your own kitchen. This copycat recipe starts with getting the right type of rice and cooking it in a non-traditional way. This rice is soft and fluffy with just the right amount of chew and no stickiness.

To rinse the rice, place it in a fine-mesh sieve under cool water and rinse until the water runs clear. Drain well before adding the rice to the pot or rice cooker. Or, soak the rice in a large bowl of water for up to 30 minutes to help remove starch while conserving water.

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

All you need to do is add 1 cup of white rice, 2 cups of water, 1 15oz can of drained black beans, and seasonings. Give everything a stir and then turn the rice cooker on. Mine cooked for about 25 minutes but you can just use the white rice setting, as the cooking time will depend on your rice cooker.

I tried making rice and beans in my rice cooker using your recipe, and it turned out fantastic! The rice was perfectly fluffy, and the beans were flavorful and tender. I appreciate how easy and straightforward the recipe was. This will definitely become a go-to dish for busy weeknight dinners.

This is an incredibly easy way to make rice, which I hate making on the stove because it always burns. I use the rice and beans as a stuffing for a vegetarian burrito, with some salsa and it makes a great dinner.

This easy Spanish rice made in the rice cooker comes together with a few simple ingredients, including a can of tomatoes, a diced onion, and some flavor-filled spices, so all you have to do is dump everything in, set it, and forget it!

I made it in a microwave, and usually use a "to my first knuckle measure" so I also didn't use the water measurement, but I did have to add a fair bit more water towards the end than I would cooking plain rice as it was still a bit crunchy. But it makes sense that crushed tomato isn't equal to water.

There are big differences between the " spanish" rice that is really Mexican and the different recipes to make rice from Spain that uses more saffron and pimento.

Is sauted first.

Both from Mexico, Spain South American rice styles are delicious.

I would love how to make lubia polo, abaloo polo in a aroma rice cooker. Do you have any recipes for that? I am new to Persian cooking, but certaintly not to eating it!!! I finally need to learn how to do it ,

Thank you for posting rice cooker recipes. I have a couple of questions about this recipe. Does the baghali need to be thawed first or do you put it in the saut pan frozen? Secondly, how many people does this recipe with 3 cups of rice serve?

I tried this and my rice came out mushy! So sad! The flavor was there but the texture of my rice was no good. Going to persain shop this week and gonna get some better basamati. Hopefully it will turn out better next time!

Love your website! Thanks for sharing all of these recipes!

2. In the ingredient list you have listed 3 cups of rice. After the rice is rinsed, soaked, and drained, the recipe calls for only 3 cups of water to go into the rice cooker. This is a lot less water than I usually use, so I am hoping it will work out. I just wanted to double check. ff782bc1db