Archive for the ‘Seasoned Rice – Rice Cooker’ Category
Garlic Butter Rice (Rice Cooker)
This is a wonderful side dish, and a rice cooker is used so you can concentrate on preparing the main dish, even better. I made this on 20 June 2018, perfect.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry white rice, rinsed
- 2-3 cloves garlic, smashed and finely minced
- 1 tablespoon unsalted butter, room temperature
- ½ teaspoon salt
- ¼ teaspoon ground turmeric
- 1¾ cups water
Instructions
- Place the first 5 ingredients in your rice cooker and mix evenly. Add the water. Set the cooker to the Cook setting. (After this photo, then the rice was added and mix together.)
- When the cooker switches to Warm setting, fluff the rice with a spoon and taste, season with a pinch of salt if needed. Serve as a side with any main dish.
Notes
Low cost.
Saffron Rice (Rice Cooker)
This is Indian in nature, if you have never used saffron, understand it is the most expensive spice in the world, this is not cheap, and top dollar is paid for this spice. I used my small rice cooker for this and this is really good exactly as written.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice
- 1¼ cups chicken stock, fresh or from powder
- ¼ teaspoon saffron threads, (6-7 threads)
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon ground cumin
- ½ clove garlic, pressed or finely minced
- ⅛ teaspoon chili powder
- ¾ teaspoon fish sauce
- lemon juice, just a squeeze or so
Instructions
- Add the stock into a small pot and place over high heat and bring to a boil then remove from heat.
- To the hot stock add the saffron, turmeric, cumin, garlic, chili powder, and fish sauce and mix well.
- Add the dry rice to the rice cooker pot then pour in the stock mixture. Stir, cover, and set to Cook mode.
- When the rice cooker switches to Warm, fluff the rice with a paddle. Taste for saltiness, add fish sauce to adjust, and if too salty, add a squeeze or two of lemon or lime juice.
- Serve as a side dish with any Asian or Indian dish.
Yellow Rice III (Rice Cooker)
Another variant to yellow rice, this is also turmeric based not saffron, and is a straightforward base recipe.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry white rice, rinsed
- 1½ cups water
- 1 teaspoon vegetable oil
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
Instructions
- Add rice to your rice cooker, then add the turmeric, salt, and oil, stir until the rice is lightly coated with the oil and is yellow.
- Add the water, cover, press Cook and when it switches to Warm, fluff with a fork, serve as a side dish.
Notes
Variant: 1. Replace the water with chicken stock.
Persian Dill Rice (Rice Cooker)
This is a great alternative to plain white rice, made this on 17 Sep 2018, and this was very well liked by the family.
Equipment
- Rice Cooker
Ingredients
- 1 tablespoon oil
- ¼ cup fresh dill, finely chopped, or 2 tablespoons dry
- 1 cup dry white rice, rinsed
- 2 cups water
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Add everything except the water to your rice cooker, mix together to coat the rice with oil and everything is mixed in well.
- Stir in the water, cover, and press Cook. When the cooker switches to Warm, open, fluff with a fork and serve as a side dish.
Notes
Variant: 1. Add ½ teaspoon of chicken stock powder to the first items added to the cooker.
Easy Spanish Rice (Rice Cooker)
Easy is an understatement, and this is delicious, made on 24 June 2018 and the family loved it!. Perfect change from plain white rice for a side. I made this as written in my small 1 liter rice cooker as well.
Equipment
- Rice Cooker
Ingredients
- 2 cups dry Jasmine rice, rinsed
- 1 can diced tomatoes, with juice, (400 g/14-15 oz)
- 3½ cups water
- 1 small onion, diced
- 3 cubes chicken stock, crushed
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
Instructions
- Place the rinsed rice in the bottom of the rice cooker and then add the diced tomatoes, onion, stock cubes, and spices.
- Add the water and stir to mix in the spices.
- Set your rice cooker to Cook setting, when it switches to Warm, mix with a large spoon, it will be wet, taste for salt and add as desired.
- Serve as a side dish.
Notes
Variant: 1. Use a can of whole peeled tomatoes, plus the tomato juice, and simply chop up the tomatoes, in place of the can of diced tomatoes.
Updated on 21 March 2022.
Mushroom Rice I (Rice Cooker)
This is an excellent rice! I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.
Equipment
- Rice Cooker
Ingredients
- 2 tablespoons butter
- 6 fresh mushrooms, coarsely chopped, button or Shiitake
- 1 clove garlic, minced
- 1 spring onion, sliced
- 2 cups chicken broth, fresh or from powder
- 1 cup uncooked rice
- ½ teaspoon dried parsley
- salt and pepper, to taste
Instructions
- I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
- Add the butter to your rice cooker pot and set to cook to melt the butter. When melted, add the mushrooms, spring onion, and garlic.
- Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
- Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
- Now add the cover and let the cooker complete the cook cycle.
- When the cooker switches to Warm, fluff with a spoon.
- Serve as a side dish and enjoy.
Notes
Updated on 9 February 2022.
Yellow Rice II (Rice Cooker)
Sounds like a good change up from plain white rice, on my to make list.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice
- 1½ cups chicken stock, fresh or from powder
- 1 bay leaf
- ¼ teaspoon ground cinnamon
- 2 cloves garlic, peeled, whole
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- ½ tablespoon butter
Instructions
- Rinse the rice 2 or 3 times, drain, and place in the rice cooker pot. Add the spices and stock, stir then cover and switch the cooker to the Cook setting.
- When the cooker switches to Warm, open, remove the bay leaf and garlic cloves, stir in the butter, cover for an additional 10 minutes.
- Serve as a side dish with chicken or fish.
Cilantro Lime Rice (Rice Cooker)
I am always looking for ways to change up rice. This is a great side dish with chicken or fish. I made this on 5 Dec 2017, and it is perfect, very well liked by the family as well. I use a simple Cook and Warm rice cooker for this.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry rice, white or brown is fine
- 2 cups water
- 1 clove garlic, minced
- 1 juice from 1 lime, about 2 tablespoons
- ½ teaspoon olive oil
- ½ teaspoon salt
- ¼ bunch cilantro, finely chopped
Instructions
- Add the garlic, rinsed rice, and water to your rice cooker, then set to Cook. After it has finished cooking and switches to Warm, fluff with a fork.
- In a small bowl, mix together the lime juice, oil, and salt. Drizzle over the fluffed rice and add the cilantro, mix together until the cilantro and dressing is evenly distributed.
- Serve as a side with chicken or fish, a topping in a taco, in a burrito, many options.
Blue Rice (Rice Cooker)
This is a unique dish and is Malaysian in origin. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and even deep fried. The seasoning for the rice comes from lemongrass, just a subtle taste but is perfect. Normally a dish made during festive periods or celebrations. The basic Cook and Warm rice cooker is ideal for this. I made this on 13 Sep 2017 and was a hit with the Thai family, recipe adjusted to 6 flowers instead of the previously stated 3-4. for a better blue version. Outstanding.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed
- 1½ cups water, 1 or 2 tablespoons less would be ok as well
- ¼ teaspoon salt
- 6 Butterfly-pea flowers
- ½ stalk lemongrass, beaten, knotted, or ½ teaspoon of lemongrass powder
Instructions
- Put rinsed rice in your rice cooker along with the lemongrass and flowers.
- Add the water, press cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemongrass, that was spot on.
- Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
- Spoon some rice into a small bowl, place a plate on the top and tip the plate and bowl over, perfect serving portion. I served this with fish.
Yellow Rice I (Rice Cooker)
Bright color and a taste of turmeric and a hint of cumin, I made this on 8 July 2017, big hit with the family. Quantities are based on my small rice cooker.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed
- 1½ cups water
- 1½ teaspoons vegetable oil
- ¼ teaspoon ground turmeric
- ¼ teaspoon gound cumin
- ¼ teaspoon salt
Instructions
- Put rinsed rice in your rice cooker. Pour the oil over it and sprinkle with turmeric, cumin, and salt. Stir with a plastic spoon until all the rice is yellow and coated with oil.
- Add the water, press cook on the rice cooker and let it cook until it switches to Warm, serve as a side dish.
