Creamy Mushroom Rice (Rice Cooker)
I came across this doing a search for mushroom rice dishes, and the use of cream in this interested me. I made this on 4 Feb 2022, my wife and I had two servings each of this, one without the cream added at the end, and one with the cream, and we actually preferred the one without the cream. This is an excellent side dish and will be a regular now.
Equipment
- Rice Cooker
Ingredients
- ½ small red onion, diced
- 1 green bell pepper, diced
- 1 cup fresh mushrooms, chopped
- ¼ cup olive oil
- 2 cups dry Jasmine rice, rinsed
- 2½ cups beef broth, (I used 3 OXO cubes)
Optional for the Creamy Version
- ½ cup half and half cream
- 1 teaspoon sour cream
Instructions
- Prep the onion, bell pepper, mushrooms, and garlic, add to the rice cooker pot. (I used two large Swiss Brown (cremini) mushrooms to make 1 cup chopped.)
- Then add the oil, rice, and broth to the rice cooker pot. Cover and set to Cook.
- When cooker switches to Warm, fluff with a rice paddle. At this point this is ready to be served or you can proceed with the next steps to make it the creamy version.
Optional for the Creamy Version
- Whisk together the half and half cream and sour cream. Stir mixture into the rice.
- Cover and set to Warm setting for 10 minutes, then fluff and serve.
Notes
Variant: 1. Use brown rice in place of Jasmine.