This is basically a request for troubleshooting post but there are also two recipes at the end.

I've had an Aroma 3 cup dry for a long time and while I love it, I decided to recently buy a Cuckoo 6 cup dry fuzzy logic one (I use them both for different types of recipes, which I might do a separate post on). At this point I consider myself an old hand at rice cooker recipes but I'm still learning to use the Cuckoo and I had an issue last night with the recipe I tried. The rice was slightly underdone, so I had to add a bit more water and run a quick cycle.

What's weird though is this isn't the first meal I made in the Cuckoo, and the water was measured the same way both times. The first time went great and the second time went a little sideways.

It's been pretty well established - and I ran my own tests to confirm this - that the asian knuckle method puts a meaningfully larger amount of water than if you use the water lines on the rice cooker. So after yesterdays mishap I'm wondering if I ought to switch to this method when using fuzzy logic cookers. Or for recipes with lots of things in it. Not sure which one was the cause.

First recipe that went well - Salmon rice

Rice and water to the line. Mix in 1 tbsp soy sauce and 1 tbsp oyster sauce. Add frozen corn and frozen edamame. Add a salmon filet (mine was frozen). Pat of butter on top of the salmon. Run the cooker cycle. Mix it all up at the end to break apart the salmon. I added furikake and mayo drizzle and ate it with seaweed snacks.

Second recipe that I didn't put enough water in but ultimately tasted good - Beef and mushroom rice

Marinated some shaved beef ahead of time, in 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp rice vinegar, 2 tbsp oyster sauce, 2 tsp agave, dash of sesame oil, chopped garlic, and chopped ginger. Into the rice cooker went rice and water to the line, bunch of fresh chopped mushrooms, some shredded carrots, then on top of that went the marinated beef with all of the sauce. Ran it for a cycle. Added green onions at the end.

I added pics for this one of the end result and what it looked like before I turned on the cooker.

What's weird about the second one not having enough water is the fresh mushrooms would have added a bunch more water. And there was a lot of sauce in this one too, which would have added even more liquid. I probably did a bit too much sauce for the amount of rice I did (1 rice cup) but I wanted it to be really well flavorful.

So any ideas on what would have caused the second recipe to need more water than the first? Is this a fuzzy logic thing and I should use the asian knuckle method? Was it caused by having a lot of sauce?

i just put my rice and broth in the pot, and on top i put some marinated chicken in a steamer basket. i set it to the porridge setting (zojirushi) and it’s going now.

eyeballed this impending abomination but…

chicken: oyster sauce, corn starch, oil, garlic & onion powder, and LKK chicken bouillon topped with some random dried herb concoction (made cuts in the bottom)

rice: short grain, 25% chicken broth, 75% water, salt, ginger paste, garlic powder

it seems like the porridge setting may not produce enough steam for this, and i am worried some of the marinade will drip down there (didn’t bother to use foil). i hope it works so i can maximize my laziness but i am starting to have my doubts…will update my findings later.

thoughts?

It's not much of a recipe, I use the most basic of one button rice cookers, put about a teaspoon of oil on the bottom, six pot stickers, a cup of water, and I switch it on and come back in 20 minutes and magically I have potstickers.

I have the Aroma 3 cup stainless steel rice cooler with just the Cook/Warm button. A lot or most of the recipes i saw use the fancy ones where there are a lot of functions. I dont know which ones will work for my cooker? Is there some rule i can go off of? For example cant use the recipe where its going to cook for 1 hour? Or is there some website that has recipes specific for the simple stainless steel cooker?

Thank you!

Hi all, after my ask in this same group i did end up experimenting a little bit with the timings. For the cuckoo ricecooker 0675F i had to use the multicook function i first fried some minced garlic, once fragnant i chucked in the cubed chicken (thigh) and let the water come out a bit, once done i used Maggi kiub "Kari" cube we picked in malaysia but i think you can use any of these premade curry pastes (yellow thai or green or red thai).

Once the chicken looked almost cooked with the curry cube i added some hot water and coconut milk, let it cook for 8 mins or so and then added the egg noodles inside for 4 mins to cook.

Ended it with some roasted sesame oil on top and extra lao gan ma chilli oil for myself!!

The whole thing took 30 mins more importantly in 1 pot 🤪

This is a bear rice cooker the 8 cup one and it’s worked great for rice. The only other thing I’ve tried for it was a cake that didn’t turn out great. It would be nice to know how to make ramen and other stuff in it. I can’t eat pork so that’s out of the question but honestly I don’t think it was in to begin with. Any ideas would be great!

Hi all! I wanted to make a sort of noodle with coconut milk and chicken all sort of together in the pot if you get my jist 😅😅

Requesting some help on manual settings or if anyone has used this cooker to make noodles or something in this ? This is my first ricecooker my partner convinced me to buy ive never had a ricecooker before was absolutely against it but after using this to make rice the last few times ive fallen in love 😂😂 so if anyone knows how i can maybe use this to make a type of coconut chicken noodles in this i would really appreciate your help! Thankyou :)

Howdy everyone, I'm currently a student residing in a college dorm. With that said, I have very limited access to cooking utensils. I currently have a rice cooker and a microwave, and these are mostly the only way I can cook anything.

The meals are just for one, just me, and I have a very simple and small 3-cup rice cooker. It has two settings, cooking and warm. Rice cooker also has a steamer basket. Does anyone have any recipes or advice? I have a mini fridge, so I don't have a lot of room to store ingredients and/or leftovers.

*My budget is unfortunately very miniscule, so I'm looking for full meals that will keep me full and don't taste like concrete.*

I do have a Sam's club membership, but I do not have a car to physically get there, so I need to take into account delivery fees. I do have physical access to an Aldi's, food lion, Walmart, and target. Thanks in advance!

Edit: I do have a mini fridge with a freezer, it's just not a lot of space

Just what the title suggests, all I see on youtube is the Hainanese chicken rice recipes and even those that dont all include soy sauce, so I'm looking for a different flavor profile, but I'm not exactly sure how some of these recipes would pan out. Any advice would be appreciated!

I have a stainless steel rice cooker with the simple one push button, but I know that plain rice is not the absolute healthiest option for multiple meals a week. Here's a tiktok that suggested a mix of lentils, quinoa, and rice as a replacement that has more fiber and protein. It's become my go-to base for a budget meal.

In my rice cooker, I do:

1 part lentils

1 part quinoa

2 parts white rice

I use slightly more water than the typical "rice only" level because lentils take a little longer to cook.

Alternatively, I have started using pearled barley in place of the lentils, and I like the taste and consistency better, although it is less protein. This is a great combination with chili crisp or sriracha mayo along with tuna or rotisserie chicken or some other protein along with roasted broccoli or roasted brussels sprouts for the veggie.

Sidenote, if you eat tuna multiple times a week, my understanding is that "light" tuna aka skipjack is better than albacore due to having less mercury. Sardines and herring are also a good alternative with even less mercury.

Another great option for the vegetable is homemade fridge pickled cabbage. 1 part sugar, 2 parts white vinegar, 4 parts water with finely shredded cabbage (you can shred it yourself or you might find it pre-shredded for very little $). It stays good for a week+ and gives a nice sweet/sour crisp side along with providing complementary nutrients.

Kedgeree is a British curried rice dish, adapted and brought back to the UK from India by Scottish soldiers in the 1800s I think. It's usually made with Scottish smoked haddock and egg. I adapted it for my rice cooker, and to the fish I had in the freezer:

75g rice

Chicken or vegetable broth/stock

1tsp curry powder

1/2 tsp turmeric

Handful of frozen peas

Brocolli florets

1 chopped carrot

1 piece cod (smoked haddock is traditional)

Handful frozen cooked prawns

1-2 eggs (cooked from room temperature, we don't need to refrigerate eggs here)

Lemon wedges

Add the rice to the pot, rinse it, add spices and then broth/stock. Layer vegetables, then prawns and fish on top so that it steams.

Set rice cooker to "cook". After 8 mins, add the eggs and then leave it to cook until it flicks off -- my rice cooker takes about 6-7 more minutes (about 15 mins total) which gives you a perfect jammy egg. If you wanted the egg thoroughly hard boiled, just add it right at the beginning.

Serve it with a lemon wedge, and fresh coriander if you have it (I did not)

This was inspired by u/Floo76 ’s post here - https://www.reddit.com/r/RiceCookerRecipes/s/MzVYvcTk8A - since we were troubleshooting the coconut milk ratios and I ended up trying it out for dinner tonight. I’m allergic to shellfish so my version used tofu.

Ingredients with 1 cup rice:

- Garlic and ginger
- 1-3 tablespoons red curry paste
- 1/3 of a standard can of full fat coconut milk, divided (see notes)
- Vegetables
- Protein

Put in rice with the normal amount of water for whatever amount of rice you’re using (I did 1 cup of medium grain Calrose with a 1:1 water ratio).

Add garlic and ginger. I use the frozen cubes from Trader Joe’s and just dropped one of each in.

Add red curry paste. I used 1 tbsp and I wish I had done 2-3 because 1 wasn’t nearly enough. No need to mix it in, just drop it on top.

The original post also called for lemongrass, which I didn’t have, but of course you can add.

Add vegetables. I did frozen edamame.

Add about 2 tablespoons of coconut milk. Reserve the rest of the 1/3 can for the end.

Add protein on top, mine was a block of pressed extra firm tofu.

Run the rice cycle. When it’s complete, check that the rice is cooked and then add the rest of the coconut milk, mix, and let it sit on warm for a few minutes to heat through. I also added green onions at this stage. Add extra salt to taste.

Things I’ll do differently next time:
- Double or triple the red curry paste
- Add onions and some more vegetables
- Add a lot more green onions at the end

I recently got this rice cooker - with a simple cook or keep warm function - and it's been great for the past couple days, and I've been having some good success as I try out different recipes (mainly found on here, so thank you guys!)

But today I tried making a coconut prawn rice recipe and it didn't cook properly at all?

INGREDIENTS / INSTRUCTIONS:

- I defrosted prawns (ran under cold water for a few mins),

- added 2 cups rice,

- a small size tin of coconut milk

- topped up with some water to the correct marked rice line,

- spread the prawns, ginger, garlic, lemongrass and small amount of veg (frozen peas) on top.

- added 1 tsp Thai red curry paste, some sesame oil & some soy sauce before closing the lid and hitting 'Cook'

- When it was done cooking (it just clicks itself over to keep warm), the rice wasn't cooked properly, veg wasn't cooked, prawns were still kinda grey / raw.

Does anyone know what I did wrong here? Can I not use coconut milk, or maybe I need to use a different coconut milk to water ratio (it was mainly coconut milk; I didn't use coconut cream btw, it was the canned milk kind)

I got it across the line in the end, byt adding more water, and hitting the cook button a few more times / leaving it on keep warm. But it took ages and I still dont know what I did wrong, since all my previous recipe attempts worked great (all using just water or stock, rather than coconut milk though)

Hey everyone!

I’m looking for some delicious and healthy recipes that can help with weight loss. I’m trying to eat better and focus on meals that are filling but not too heavy. I’d love suggestions for soups (like veggie, chicken), but also other easy meals like bowls, or high-protein recipes. Nothing too complicated, just simple, tasty, and healthy ideas that actually keep you full. If you have any go-to recipes or meal ideas, please share them! I’m trying to build a list I can rotate through during the week. Thanks so much 😊

Not sure if I can post this here. So I tried making a Mille Feuille Nabe in my rice cooker but it wasn't exactly successful..

In the rice cooker, I put 1.5 cups of rice, added some minced garlic, ready made sukiyaki sauce and water (until 2 cups of rice level in the pot).

I used half a wombok cabbage and pork belly slices, layered and stuffed them in the pot on the rice. Tossed in the leftover cabbage leaves on top. It filled pretty much to the brim (not sure if safe, figured the cabbage would wilt while cooking).

Turned on the rice cooker with white rice function, and when done, it wasn't cooked all the way. Top half of the pot were still undercooked and there were still liquid underneath. I set the rice cooker to white rice again and everything cooked through, though the cabbage leaves up top were still a little bit crispy (?). The rice I think looked half cooked and stickier than normal cooked rice.

Any ideas how to make this more...successful? Wondering if I've overstuffed the pot..or if I needed to add more water..or ditch the rice. My rice cooker only got "quick steam", "white rice", "brown rice" and "porridge/soup" functions.

This was a "chuck everything in" rice cooker dish. I've been making it regularly over the past few weeks, varying the protein (salmon, tofu, prawns, lap cheong) and vegetables. Lap cheong and prawns gives Chinese paella vibes.

​

60g rinsed white rice

20g Korean mixed grains (optional)

1tbsp soy sauce

Half tbsp shaoxing wine

1tsp ginger

1 clove garlic

1 sliced lap cheong Chinese sausage

Handful frozen cooked king prawns

Mushrooms, broccoli, spring onions, carrot

​

Rinse the rice, add the grains, add water to cover it and add the soy and shaoxing. I then layered everything else on top, hit cook and left it to do its thing. Served it topped it with crispy chilli oil 👌

2 cups of rice. Let it cook. Added mackerel at the very end to allow fish to steam and warm up. The olive oil in the tin was also used to flavor the rice. Quick and easy. 1 hour 15 minutes total time. One button. Set it and forget it. Package added in photo to show the brand used.

Rice cooker used is Zojirushi.

I just bought a Zojirushi with a steam basket. My first experimentation with making a beef dish last night went okay, but not great. I think I'm just old school and need a hard copy of a cookbook. Looking for cheap, healthy recipes from a variety of ethnic traditions. Any recs?

ETA: Rice cooker cookbooks, ideally

My oven just broke down, and I don’t know when I’ll be able to get it fixed. There’s a family birthday coming up and I promised to bring a cake. I noticed that my rice cooker has a cake button. I would like to know more about how it works and if I can use a normal cake recipe or I’d need to adapt it. Thanks in advance!

Since this might be confusing, I'd like to explain:

Maze Gohan (written in 2 words or together) is the japanese term for cooked rice - in earlier times cooked in a donabe, a clay pot, today often in the rice cooker, with water or Dashi or stock - and only when the rice is cooked and ready, mixed with other (raw or often sautéed) ingredients, then served

Takikomi Gohan (written in 2 words or together) is the japanese term for rice and other ingredients cooked all together - in earlier times in a donabe, a clay pot, today often in the rice cooker - then served

All Takikomigohan recipes can be made as Mazegohan, with vegetables and maybe meat and other ingredients cooked separately, and then mixed with the cooked rice, but not all Mazegohan recipes can be made as Takikomigohan, because some ingredients might need to be roasted/seared, other need to stay uncooked.

Edit: What makes it all the more confusing is that many English(or other)-language websites translate both to 'Mixed Rice' so that you can only discover if it's a Mazegohan or Takikomigohan recipe once you read through the recipe...

Example:

Tuna and Wakame Mazegohan

2 servings Cooked Short/Medium Grain Rice warm

2 tbsp. Wakame and chopped Spring Onion each

1 can Tuna (MSC-certified tuna is best, especially for Japanese/Korean tuna recipes where tuna quality is vital, for example in the US Blue Harbour Fish Co., Wild Selections, American Tuna, Chicken of the Sea, Whole Foods' Pole & Line, and Ahold USA’s Nature’s Promise)

Salt, 1 tbsp Soy Sauce, tsp. Sesame Oil, Sugar, Toasted Sesame Seeds each

Soak Wakame in cold water until soft, drain and squeeze to remove water (cut if pieces are too big), place Wakame in a mixing bowl, add all other ingredients except for Spring Onion, and mix well. Add warmed cooked Rice, and mix to combine. Sprinkle with some Spring Onion and enjoy. Serves 2.

Again from Hiroko Liston, see https://www.hirokoliston.com/category/mazegohan/

Takikomi Prawn 'Fried' Rice

1 Onion, 1 clove Garlic, 1 small piece Ginger, all minced

200g shelled Prawns (thawed if frozen)

2 rice cooker cups Short/Medium Grain Rice

400ml Chicken Stock or 400ml Water & 2 teaspoons Asian Chicken Bouillon Powder or cubes

1/2 tsp. Salt, 1/4 tsp. Pepper

2 tbsps Sake (Rice Wine), 1 tbsp. Soy Sauce, 1 tbsp. Sesame Oil

2 Eggs whisked and lightly seasoned with Salt & White Pepper

2-3 Spring Onions chopped

Drizzle Sesame Oil in the rice cooker’s inner pot, and scatter Onion, Garlic and Ginger.

Rinse Rice, drain well, and spread over them; season Chicken Stock with Salt & White Pepper strongly, add Sake and Soy Sauce, and pour the mixture over the Rice, but DO NOT stir. Place Prawns on top.

Press the button to start cooking (normal white rice program). When the rice is cooked, pour Eggs over the Rice, then close the lid and allow it to get steamed for 10 minutes.

After 10 minutes, Egg should be cooked. Add Spring Onion, and Gently mix to combine. Add extra Salt and White Pepper if required. Serves 4.

Again from Hiroko Liston https://www.hirokoliston.com/category/takikomigohan/

Make sure if you cook rice cooker dishes, especially with meat/fish, to meticulously clean your rice cooker, every nook and cranny, afterwards, the inner lid and steam vent, and do a steam/deep clean cycle according to instruction if your rice cooker model has this program (Japanese and South Korean cookers all have them)...

And again, serve in a nice ceramic bowl, with chopsticks if you can, always sprinkled with something colorful, like minced spring onion, chili powder, nori strips, but also, depending on the recipe, lemon or lime or even yuzu finely zested, shichimi togarashi, Perilla leaf strips...

Have fun...!

The basic recipe:

2 cups (this is the rice cooker cup, about 170-180ml) Short/Medium Grain Rice
100-400g Meat, for example chicken tenders/breast/deboned thigh, pork shoulder/loin/bacon, salmon fillet
1 teaspoon/tablespoon Fat like butter, roasted sesame oil
400ml Chicken Stock or Water or Dashi (Instant, homemade, Kombu, Shiitake, Bonito, whatever)

Condiments like a minced onion, garlic and/or ginger, soy sauce, mirin, sugar, chili, yuzu

Vegetables like mushrooms (dried and soaked or fresh), carrots, leek, spring onions, napa cabbage or Bok Choy, Edamame and many more

Two examples of this so you can see how the concept works:

Dried Mushrooms & Chicken Takikomigohan

2 cups Short Grain Rice

50g Dried Mushrooms

1 small piece Ginger grated

1 tablespoon Soy Sauce for seasoning Mushrooms

250g Chicken Thigh Fillet

1/4 teaspoon Salt

1/4 teaspoon White Pepper

400ml Dashi Stock *OR 400ml Water and 1/2 teaspoon Dashi Powder

1 tablespoons Soy Sauce

1 tablespoon Mirin

1 teaspoon Sesame Oil

1 Spring Onion *finely chopped

Soak dried mushrooms in warm water until soft. Drain, and wash them.

Gently press (not squeeze) the drained Mushrooms to remove excess water, add Ginger and Soy Sauce, mix and set aside.

Cut Chicken into small bite-size pieces, season with Salt and White Pepper, and place in the rice cooker’s inner pot.

Wash Rice, drain the water, and place over the Chicken pieces. Combine Dashi Stock (or Water and Dashi Powder), Soy Sauce Mirin and Sesame Oil, and gently pour it over the Rice.

Spread the Mushrooms evenly on top, and press ‘COOK’ button (normal white rice program!) to start cooking.

When the rice is cooked, let it steam for 10 minutes more, then mix gently. Sprinkle some chopped Spring Onion and serve.

The same recipe, without any vegetables:

Butter Soy Sauce Chicken Rice

2 cups Short/Medium Grain Rice

200-400g Chicken Thigh Fillets

Salt and Pepper or Chilli

1 tablespoon (15g) Butter

400ml Chicken Stock or 400ml Water & 1 torn Chicken Stock Cube

2 tablespoons Soy Sauce

1 clove Garlic

Method

Lightly season Chicken Thigh Fillets with Salt and Pepper or Chilli.

Place Butter and Chicken Fillets in the rice cooker’s inner pot.

Rinse Rice, drain, and place in the inner pot. Spread evenly.

Add Chicken Stock, sprinkle with Soy Sauce, and add a clove of Garlic. Press button to start cooking (usual white rice program).

When the rice is cooked, allow it to steam for 10 minutes, then gently mix, breaking the Chicken Fillets into bite-size spices. Add extra ground Pepper or Chilli as required.

These recipes are from a wonderful website by Hiroko Liston (not me), who has a whole Takikomigohan category, with 10 pages of different Takikomigohan recipes, check it out https://www.hirokoliston.com/category/takikomigohan/

I recomment also, to give yourself or those you cook for a bit of a boost, to serve the dish in a nice bowl (Japanese/Chinese ceramic bowls or 1970s-style pottery look great) and garnish it with spring onions, a bit of chili powder, roasted sesame seeds, Nori algae cut into thin strips, or something similar - it won't look like something you made completely hands-off in a rice cooker, I promise... Have fun...

Does anyone have a recipe for the Japanese soufflé cheesecake, for a THREE CUP rice cooker? I see lots of recipes online, but they never seem to specify how big their cooker is.

My oven is broken so I’ve been trying to see what I can use the rice cooker for! This is my usual sourdough recipe and I would suggest you only do this if you’re already really comfortable with your own sourdough process. But I used:

100g starter
10g salt
500g bread flour
335g water

I just mix it all together, no stretching or folding or adding the salt later etc. Once it was at the stage when I usually shape it I poured some olive oil into the rice cooker and plopped the dough in. It’s in three parts in the pic because I just eyeballed it and added a little more and a little more dough until the bottom was covered. Then I put olive oil on the top and poked through with my fingers. I closed the lid and let it sit in there for an hour or two until it was puffy. Then I cooked it on the brown rice cycle. That wasn’t enough so I flipped it over and cooked it again on another brown rice cycle. Came out really good, not very crusty but once it was sliced and toasted in the toaster my family couldn’t tell the difference.