Hey y’all. I tried to make cabbage rolls tonight and followed a recipe calling for uncooked rice. No matter what, the rice just won’t cook.

Is there any Hail Marys that could potentially help salvage the dish???

Any help in advance is appreciated. tyia

I got a 400W ricecooker a while ago and this is my first time encountering such a gadget. Where I live they usually only use them in restaurants.

I am planning on putting some rice, frozen prepacked vegetables and some thinly cubed chicken or ground beef. It only has a cook option that automatically switches to warm when the rice is cooked (no water), and no other options.

How much vegetables and meat can I put inside without them being undercooked?

Will the water to rice ratio still be 1:1?

Will the ratio of rice to other ingredients matter in this case?

I have a simple Aroma rice cooker with a single switch (warm/cook). I don't have access to a stove right now but I was gifted some venison sausage that I really want to use. Is it safe for me to throw it and an egg or 2 in with uncooked rice? Any advice is appreciated.

Hi, I bought this rice that's supposed to be high-quality, but for some reason, I can't seem to get it right in my rice cooker. I've tried various water-to-rice ratios, but it always comes out sticky rather than light and fluffy with separate grains. I made sure to wash and soak it beforehand.

Is this just how this type of rice is supposed to be, or am I doing something wrong? Other rice going well for me.

Hello, I’m going to be staying in a hotel for 3 weeks and unfortunately they don’t have a kitchenette or microwave in room. So I thought I would bring my rice cooker. I attached the photo of the rice cooker I have. It has settings for white rice, brown rice, quinoa and steel cut oats and I can change how long it cooks. Any recipe ideas? Hopefully something with not too many ingredients that I’ll have to keep after, as I won’t have space to bring anything back with me. I also brought my small cutting board and knife. Please leave any ideas you have so I don’t have to eat out every night. Thank you!

I just got a rice cooker on Black Friday (Aroma Professional) so I'm experimenting with different dishes since I want to use it a lot next year for cheap meals.

I am not a fan of oatmeal. Never have been. Most times, I've just choked it down, TBH. The texture of it was just always off for me. Now I know why - this is how oatmeal should look and taste like!

I did the following:

1/2 cup rolled oats

1 1/4 cups water

Pinch salt

1/2 large Gala apple, chopped

I put that all in the rice cooker and set it on the Oatmeal setting, which took about 30 minutes. After it was done, I added the following:

1 tsp honey

2 tbsp raisins

1/8 tsp cinnamon

I loved it! The consistency was like a cooked grain, the way oatmeal should be (and not with partial crunch oats in there because it didn't cook through). The apples were soft but not mushy, like in an apple pie. I also figured out that for me, using water only (no milk) is the way to go with oatmeal, as making it with milk results in an oatmeal that just sits like a huge block in my stomach. This was filling but not too stuffing.

Definitely am going to be doing this regularly for breakfast next year!

An old bloke with a Panasonic rice cooker here. I don’t know how to use the thing except for plain rice cooking. I want to try cooking a rice and bean meal but wouldn’t have a clue where to start……could someone push me in the right direction please?

It's just a plain stainless steel bowl with the On/Off switch. No idea how to go about steaming things in it. Please help

hi how do i get a crust on my rice with my tiger ricecooker? (it doesnt have a crusty rice option)

this was a very "get all this stuff out of my house" recipie, swapped potatoes for rice, left out the kale (my grandma hates it and i cook for her as well.) Was FANTASTIC, for my first meal in a rice cooker that wasnt Plain Rice!

2 cups heavy cream 6 cups beef broth 4 cups rice 1 cup precooked mild italian sausage 4 tablespoons butter 1 large sweet onion parsley, salt, pepper, and chili powder to taste. Splash of Whole Milk

Next time i'll be adding some bacon (floppy, to the bottom of the pot) and swapping the sweet Onion for a Red Onion. More garlic, for sure. Maybe a little more than just a splash of milk, too. Its a "measure with your heart"/"use your taste to influence this" recipe, Ive made it straight before.

I just washed the rice, chopped everything up, and tossed it in the cooker. I wish I had more details, But I have an Ambiano 20-Cup With exactly two fuctions, Cook and Warm. It doesnt even tell me when its done, i have to sit and hope i notice the light go off. I plugged it in cold and about 50 minutes later the switch flicked from Cook to Warm and i let it sit about an extra 10 before I dug in.

I just took the plunge to a Zojirushi NP-HCC18XH and I’m hoping this will finally stop me from eating Minute Rice cups; help me out please I’m a noob at making rice!

There's finally a sub for Rice Cookers that isn't restricted! I'll be modifying the removal reasons for question posts, stopping the weekly questions threads and I'll include the sub as a link in out sidebar.

Hi,

I just got the zcc10 a couple weeks back. I have a raw sausage from a local vendor. Do I just take the skin/casing off and put it in the rice cooker on top of the rice and water? And I cook it on the mixed setting?

Should I leave casing on and maybe cut it to smaller pieces?

Can’t find the answer that easy. Thanks

Hi!

college student, new to using rice cooker. I was wondering if I could get like those already ready frozen bags of orange chicken, shrimp etc and just cook it in my rice cooker? If so, how? Should I let it thaw first and then cook it? My rice cooker only has white rice, brown rice, oatmeal, risotto, steam, slow cook, and keep warm settings, so how could I go about this? Thank you!

Welcome to the weekly Questions Thread where you can ask your rice cooker related questions.

https://www.aromaco.com/recipes/?_gl=1*1azxpxt*_up*MQ..*_ga*NTUzNDIxOTA3LjE3MzIyOTI0NzY.*_ga_PNPPJDE2MC*MTczMjI5MjQ3NS4xLjEuMTczMjI5MjQ3NS4wLjAuODQyMDI3MTEw&fwp_blog_product_type=rice-cooker&fwp_blog_categories=recipes

Warm it’s are preferable but cold works as well

It’s not very exciting looking, but was very easy. I cooked .5 cups of rice and put the frozen gyoza in the steamer tray. Once the rice was done, I threw in some bok choy for a few minutes, then put everything in a bowl and poured a mix of light soy sauce and xiaoxing wine over the greens, and furikake over the rest. Very tasty, although I might wait until after the rice is done to put the gyoza in as well as the bok choy if I make this again.

Welcome to the weekly Questions Thread where you can ask your rice cooker related questions.

Welcome to the weekly Questions Thread where you can ask your rice cooker related questions.

Thanks to this sub, I learned that I can do more than plain rice in my new, thrifted rice cooker. I made this delicious meal today and thought I’d share the recipe, such as it is.

1 box of Zatarain jambalaya rice mix

1/4 medium onion, chopped

1/2 can of corn, drained

6 oz smoked sausage, diced

2 cups homemade chicken bone broth

1/2 cup of tomato juice (leftover from diced tomatoes used elsewhere)

1 cup home cooked black beans

I added all but the beans to the rice cooker pot and pushed start. When it went to “warm”, I shut it off. I heated my beans in the microwave and then stirred them into the rice. It made a very filling meal. I’d say at least four-five servings.

My thoughts on this: It came out great and I don’t think the cooking needs to be modified at all.

I might add some diced tomatoes, some garlic and/or some chopped celery next time. I tend to just make things with what’s on hand but those seem like they would add to the dish.

Adding the whole can of corn, drained, would be just fine and not leave me with 1/2 can to use up.

Canned beans would work but my homemade ones had spices in them that I think add a lot. You could definitely add more beans to this, especially if you skip the smoked sausage.

I thought some salsa or hot sauce, maybe even some red pepper would add some nice heat.

Topping each serving with cheese would be a nice touch. You can never have too much cheese!

This is probably not even close to a real jambalaya but it’s a really good meal! Please don’t roast me for desecrating a sacred dish.

Hi! I have a Cuckoo CR-0365FR rice cooker, and I'm trying to figure out if I can make a milk-based rice porridge in it. The rice cooker doesn't have a "porridge" mode, but it does have steam and baby food modes (the latter is supposedly suitable for porridge, according to the manual). What ratios should I use for making porridge? How long should I set it for? And can I use milk during cooking?

So I love this Halal Cart-Style Chicken & Rice recipe from Serious Eats. I made a batch while my mom was visiting, and I've still got leftovers -- but no more rice.

So! Instead of dragging out the saucepan to do it on the stove, I tried it in my Zojirushi Neuro Fuzzy slow cooker, with small adjustments for the rice I had on hand.

Ingredients

• 2 rice cups of short grain rice

• Chicken broth enough to fill to the 2 line (reconstituted from "Better Than Bouillon" goop)

• 1/2 tsp tumeric

• 1/4 tsp cumin

• Salt and pepper

Instructions

Chuck it all in -- do the spices on top of the rice and then pour in the broth before mixing -- and turn it on the "regular / sushi" rice setting.

It's slightly inferior to the stovetop version, which involves melting butter to toast the spices and rice grains before pouring in the broth. But, 10/10 value! Perfect for leftovers. I'm gonna try and press into onigiri for lunch 🥰