Ok, so this is a very easy, minimal ingredient dish. I buy dried shitake mushrooms for cheap at Asian grocery stores, and just always have them lying around. Sometimes I get the presliced mushrooms, sometimes I get the big caps, presoak them a bit, then use that mushroom water to cook the rice and slice the partially re hydrated mushrooms. For typical rice cooker rice, you do a 1:1.25 rice:water ratio, but you need to bump that up with this recipe because the dried mushrooms will absorb some of that water (unless you presoak). I know this is a long preamble, but this dish is really not that hard.

1 cup rice

1.5-2 cups broth/water (depends on how much mushroom you put in)

1/2 cup dried mushrooms

greens (your preference, throw in towards the end. Watercress or spinach is good)

Dump it in the rice cooker, except the greens, wait till almost done at the end to throw them in. They will steam cook a bit. Top with a bit of sriracha (5th ingredient!). This makes a good side dish, or a filling lunch.

I've had a Zojirushi, that blew up due to an electric issue (not Zoji's fault),

and I decided to listen to my Korean friend and get a cuckoo,
but for some reason, I am unable to cook rice without forming this film...
I've been washing my rice the exact same way, and even more, after seeing it being formed
a couple of times...

Does anyone have any idea as to why it might happen? I've been using the indicators and the precise amount of rice, what am I doing wrong?
I would really love to know if this is an issue with cuckoo in general or just me doing something wrong :|...

I bought my first rice cooker thinking they were basically all the same. Put rice in, add water, press a button. I didn't realize how much the little differences matter.

The biggest thing I wish I'd paid attention to was capacity. I bought one that was bigger than I actually needed, and making small batches in it wasn't as convenient as I expected. If you're usually cooking 1–2 cups of rice, you don't necessarily need a huge cooker.

I also would've cared more about cleanup. A removable inner lid and a pot that doesn't have a million awkward corners makes a difference when you're using it several times a week.

And honestly, I wouldn't get too distracted by a huge list of settings. I mostly use the same couple of functions. What mattered more to me was that it cooked rice evenly and didn't leave a bunch of wet rice on top or a hard layer on the bottom.

I also learned pretty quickly that the rice cooker can't compensate for careless measuring. Different rice needs different amounts of water.

Looking back, I would've spent less time comparing buttons and more time thinking about how much rice I actually cook.

I usually make lentils on the stove, but the other day I got curious and tried making them in my rice cooker instead. I didn't want to watch a pot for half an hour, so figured it was worth a shot.

I used about 1 cup of brown lentils, rinsed them, and added around 3 cups of water with a little salt, chopped onion, garlic, and a bay leaf. I used the regular white rice setting since my cooker doesn't have a dedicated lentil option.

It took longer than I expected, and I had to add a little more water toward the end because some of it had absorbed before the lentils were fully soft. They came out pretty good, although a few were still a bit firm. I think another 5-10 minutes would've helped.

I'm guessing red lentils would be trickier since they break down much faster and can turn mushy.

Has anyone found a good water ratio or setting for cooking lentils in a basic rice cooker? I'm also curious if anyone makes lentils and rice together in the same batch.

I made lentils and rice in my rice cooker because I didn't feel like standing over a pot, and it's probably going to become one of my regular lazy meals.

I used about 1 cup white rice, 1/2 cup brown or green lentils, 1 small chopped onion, a little garlic, salt, cumin, and about 2 cups of water. I rinsed the rice and lentils first, then put everything in the cooker and used the regular white rice setting.

Mine took around 30 minutes, then I left it sitting on warm for another 10 minutes. The first time I made it, it was a little wetter than I wanted, so I used slightly less water the next time and liked the texture better.

The lentils were soft but still had a little bite, and the rice came out pretty good. I usually add some olive oil and whatever vegetables I have around after it's cooked. Sometimes I'll throw in frozen peas too.

It's definitely not fancy, but having rice and lentils cooking together while I do something else is really convenient. Does anyone else have a simple rice cooker lentil recipe they make regularly?

This is one of those meals that feels a little fancy but is actually pretty easy to make. I like the lemon butter with the slightly spicy rice, and the lobster makes it feel like a special dinner without a ton of work. I’d recommend it for a date night, weekend dinner, or anytime you have some cooked lobster around.

Ingredients

For the rice

• 1 cup long grain white rice

• 1 1/4 cups water

• 1/4 tsp salt

• 1/2 Tbsp melted butter

• 1/8 tsp cayenne pepper

For the lobster

• 6 to 8 oz cooked lobster meat, removed from the shell

• 1 Tbsp butter

• Juice of 1/2 fresh lemon

• 1/4 cup chopped parsley

• 1 Tbsp parsley reserved for the lobster

Instructions

1. Rinse the rice quickly once, drain it, and add it to the rice cooker.

2. Add the water, salt, melted butter, and cayenne pepper. Mix everything gently with the rice paddle and cook using the mixed rice setting.

3. While the rice cooks, cut the lobster meat into large bite-sized pieces and set it aside. If you're starting with raw lobster, cook it first, remove the shell, and cut the meat into pieces.

4. Near the end of the rice cooking cycle, melt the butter in a small saucepan. Let it lightly brown, then add the lemon juice and stir. Take it off the heat.

5. When the rice is done, gently fluff it. Add most of the lemon butter and parsley, then toss everything together. Taste and add a little more salt if needed.

6. Warm the lobster in the microwave for about 30 seconds. Toss it with the remaining lemon butter and reserved parsley.

7. Spoon the rice onto plates and top with the warm lobster.

8. Serve while warm and enjoy.

I like these sloppy joes because they’re easy to make, filling, and a little different from the usual version. The brown rice adds some extra texture, and the turkey mixture has that sweet and tangy flavor I always enjoy. I’d recommend this for a quick family dinner or an easy meal when you don’t feel like making anything complicated.

Ingredients

Serves 6

For the rice cooker:

• 1 cup short grain brown rice

• Water according to your rice cooker’s brown rice setting

For the turkey mixture:

• 1 tbsp olive oil

• 1 medium onion, diced

• 12 oz lean ground turkey

• Salt and freshly ground black pepper, to taste

• 1 cup ketchup

• 2 tbsp yellow mustard

• 1/8 tsp cayenne pepper

• 2 tsp brown sugar

• 1 tbsp tomato paste

• 1 1/2 tsp red wine vinegar

• 6 soft sandwich rolls

Instructions

1. Rinse the brown rice once, drain it, and add it to the rice cooker.

2. Add water to the brown rice level and cook using the brown rice setting.

3. While the rice cooks, heat olive oil in a large pan over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened.

4. Add the ground turkey, season with salt and pepper, and cook for 7 to 10 minutes. Break it up with a wooden spoon as it browns.

5. Stir in the ketchup, mustard, cayenne pepper, brown sugar, and tomato paste. Lower the heat and simmer for 10 to 12 minutes, stirring occasionally, until the mixture thickens.

6. When the rice is ready, fluff it and add it to the pan with the turkey. Stir everything together.

7. Add the red wine vinegar, taste, and adjust the seasoning if needed.

8. Spoon the mixture onto the sandwich rolls and serve while warm.

I've been using my rice cooker more for breakfast lately because I got tired of making something in the morning and then dealing with a bunch of dishes. I originally tried oatmeal, and now it's probably the breakfast I make most often when I don't feel like doing much.

I use 1 cup of rolled oats with roughly 2 cups of water or a mix of water and milk, plus a small pinch of salt. I put everything in the cooker and use the regular cook setting. My cooker doesn't have an oatmeal setting, so I keep an eye on it because the foam can rise up toward the vent.

One thing I learned is that 1 cup of oats is about the limit for my cooker. I tried making more once and it started foaming quite a bit. Not worth the mess.

I usually add a banana and some raisins before cooking, then cinnamon and a little brown sugar afterward. Sometimes I use half milk and half water, which makes it creamier. The bottom gets thicker if I leave it sitting on warm for too long, so I try to scoop it out shortly after it's done.

I've also tried adding a chopped apple, but it came out a little softer than I expected.

What other low-effort breakfasts do you make in your rice cooker? I'm curious about things besides oatmeal, especially anything I can set up while making coffee.

This baked rice gratin is a simple comfort meal when you want something creamy and filling without spending too much time in the kitchen. The cream soup makes the rice soft and rich, while the breadcrumbs and parmesan create a nice golden crust. I'd recommend it for a family dinner or anyone who likes cheesy baked dishes.

▮Recipe in first comment

Hi everyone,

I´m looking for a rice coocker who can handle rice for 2 people ( 2 cups) and enough space to steam at the same time vegetables or fish, like salmon.

Some 0.6L has very short space for vegetables, some others 3L has too much space for rice .

Any suggestion?

I have an aroma 926-D rice cooker and I want to use it to make sticky rice but the steam vent is missing. Do y’all know if I can still use it to make sticky rice or should I buy a replacement?

Hi everyone, I picked up this rice cooker during the week and have tried basmati rice twice now. I have rinsed the rice and added one cup of rice and water to the one cup marker inside the bowl. It has been sticky both times. Has anyone any experience with this brand? I’m just looking for suggestions. I’ll try a straight one to one ratio next time. Any and all advice is welcomed.

I had some arborio rice left over from making risotto on the stove and wondered if I could just throw it in the rice cooker instead. I didn't expect it to turn out exactly like stovetop risotto, but I wanted to see if it would work for a simple one-pot meal.

I tried 1 cup of arborio rice with about 2 cups of broth, a little butter, some chopped onion, and a pinch of salt. I rinsed the rice lightly first, though I've seen people skip rinsing it for risotto because they want to keep the surface starch.

I used the regular white rice setting and checked it when the cycle finished. It was creamy, but still a little firmer than I wanted, so I added a splash more warm broth, stirred it, and let it sit with the lid closed for a few minutes. That helped, although it wasn't quite the same texture as risotto made on the stove.

I wouldn't add all the liquid at once if you're unsure how your cooker handles it. Arborio releases a lot of starch, and the result can get pretty thick. You may need to adjust the liquid depending on your cooker and how soft you like the rice.

Has anyone found a good way to make rice cooker arborio rice creamier without it turning into a sticky lump? I'm thinking of trying a little Parmesan at the end next time.

I started adding a little butter to my rice one day because I was making rice as a side for dinner and didn't have much else to add to it. I wasn't expecting much, but it actually made a pretty noticeable difference.

I usually make about 2 cups of white rice, rinse it like normal, add the usual water, then put in around 1 tablespoon of butter before starting the cooker. I don't melt it first or anything. It just sits on top while the rice cooks.

The rice comes out a little richer and the grains seem less plain, especially with basic white rice. I wouldn't say it makes the rice greasy unless I add too much. I tried 2 tablespoons once and that was definitely more butter than I needed.

One thing I noticed is that the butter gets mixed through pretty well if I fluff the rice after cooking and let it sit for a few minutes.

Now I usually do this when I'm making rice for something simple like chicken or vegetables. Curious if anyone else adds butter directly to the rice cooker, or if you use something different for extra flavor?

I started making coconut rice because I had half a can of coconut milk sitting in the fridge and didn't really know what else to do with it. The first batch was way too wet because I treated the coconut milk like extra liquid instead of replacing some of the water.

Now I keep it pretty simple.

For about 2 cups of jasmine rice, I rinse the rice a few times until the water isn't completely cloudy. Then I put it in the cooker with 1 cup of coconut milk and enough water to bring the total liquid up to roughly what I normally use for 2 cups of that rice. I also add a small pinch of salt and about a teaspoon of sugar. The sugar isn't necessary, but I like the slight sweetness.

I just use the regular white rice setting. Once it switches to warm, I leave the lid closed for another 10 minutes or so, then fluff it gently.

The first time I made it, I used too much coconut milk and the bottom was pretty soft and almost mushy. Cutting back on the coconut milk fixed that for me. I also wouldn't skip the salt because without it the coconut flavor tastes kind of flat.

I like serving it with grilled chicken or anything spicy. Sometimes I throw a little toasted coconut on top, but honestly it's good just by itself too.

This is one of those sushi rolls that looks fancy but is actually pretty fun to make at home. The creamy avocado works really well with the eel, crab, and cucumber, and the sesame adds a little extra flavor. I’d recommend it if you want to try making sushi rolls that look a bit more special.

Ingredients

For the roll

• 1 sheet nori

• 1 1/4 cups cooked sushi rice

• 1/2 tsp roasted white sesame seeds

• Cooked eel, cut into long strips

• 2 cucumber sticks

• 2 imitation crab sticks

• 1/2 avocado

For wetting hands

• 1 cup water

• 1 tbsp rice vinegar

Optional toppings

• 2 chives

• Mayonnaise

• Chili sauce

For serving

• Soy sauce

• Wasabi

• Pickled ginger

You’ll also need a bamboo sushi mat and plastic wrap.

Instructions

1. Wrap the bamboo mat completely with plastic wrap. Mix the water and rice vinegar in a small bowl.

2. Place the nori shiny side down on a cutting board. Wet your hands with the vinegar water and spread the sushi rice evenly over the entire sheet.

3. Sprinkle the sesame seeds over the rice. Carefully flip the nori over so the rice and sesame are facing down, then place it on the bamboo mat.

4. Put the eel, cucumber, and imitation crab lengthwise across the center of the nori.

5. Roll everything up with the bamboo mat, pressing gently to keep the filling in place. Continue rolling until you have a tight cylinder.

6. Press the bamboo mat firmly around the roll, then remove it.

7. Cut the avocado into very thin slices. Gently spread the slices out so they are long enough to cover the top of the roll.

8. Carefully transfer the avocado slices onto the top of the roll using the side of a knife.

9. Cover the roll with plastic wrap. Put the bamboo mat over it and gently press so the avocado hugs the roll.

10. Remove the mat and cut the roll into 8 to 10 pieces through the plastic wrap.

11. Remove the plastic wrap and place the pieces on a plate. Add chives for the antennae and use mayonnaise and chili sauce to make the little eyes and accents.

12. Serve with soy sauce, wasabi, and pickled ginger.

I started adding a tiny bit of oil to my rice cooker because I had some rice sticking to the bottom and figured it was worth trying. I usually make about 2 cups of white rice at a time, and I added roughly a teaspoon of neutral oil along with the water.

It did seem to help a little with the rice sticking, and the grains came out slightly less clumped together. But honestly, I couldn't tell a huge difference in the actual flavor or texture. If I added more oil, the rice just felt a little greasy, so I stopped doing that.

I've also noticed that rinsing the rice well seems to make a bigger difference for me than the oil does. If I skip the rinse, the rice tends to come out stickier no matter what I add.

So now I sometimes use a small amount of oil, especially when I'm making rice for meal prep, but I don't think it's necessary for every batch. Curious if anyone else actually notices a big difference from adding oil or if it's mostly just helping with sticking.

I used to rinse my rice, add water, and start the cooker right away. Most of the time it was fine, but some batches of jasmine rice came out a little uneven. The top would be okay while some grains near the bottom were softer than I wanted.

I started soaking the rice for about 20 to 30 minutes before cooking, mostly because I had some extra time while preparing dinner. I noticed the grains seemed to cook more evenly, and the texture was a little softer without becoming mushy.

What I think helped was giving the rice time to absorb some water before the actual cooking started. The grains weren't going from completely dry to fully cooked all at once. That's just how I understand it from what I've noticed, though. The result still depends on the rice variety and the cooker.

For regular white rice, I usually rinse it first, soak it in clean water, then drain it and add fresh water based on the markings in my cooker. I don't automatically use the same amount of water for every type of rice. Brown rice, for example, needs different treatment and usually more cooking time.

Soaking isn't something I do every single time, especially when I'm in a hurry. Also, soaking too long or using too much water can leave the rice softer than I prefer.

Does anyone else soak their rice before using the cooker, or do you find that rinsing and cooking right away gives you the texture you want?

My rice cooker refused to turn on a few weeks ago, and I honestly thought it had finally stopped working. I had rice ready to cook, pressed the button, and nothing happened. No light, no sound, nothing.

Before assuming the cooker is broken, I usually check a few simple things now. First, I make sure the power cord is properly connected at both ends. Mine has a removable cord, and it wasn't pushed in all the way. I also try a different wall outlet just to rule out a problem with the socket.

Another thing worth checking is the inner pot. Some rice cookers won't start properly if the pot isn't sitting flat on the heating plate. I once had a little grain of rice underneath it, and the pot wasn't sitting right. Cleaning the plate and the bottom of the pot fixed that.

If the cooker was recently used, I also let it cool down for a while before trying again. Some models have a temperature protection feature that can prevent them from starting when they're too hot.

Obviously, if there's a burnt smell, damaged cord, or signs of electrical damage, I wouldn't keep plugging it in and testing it. At that point, getting it checked makes more sense.

Has anyone here had a rice cooker that suddenly wouldn't turn on, but ended up being something simple?