I ♥ My Rice Cooker Rice Cooker Fried Rice Oatmeal Cooked in a Rice Cooker

I really do love my rice cooker. This is partly due to the fact that I could eat rice every day of my life and never get tired of it (this is actually only a theory, and might be a slight exaggeration). Today I did something different with my rice cooker I made roasted veggies in it! Another favorite dish since I became pregnant with my daughter, Emma, and had cravings for roasted mushrooms and potatoes. Yum! 🙂

Anyway, I threw in various vegetables I had in my refrigerator (mushrooms, broccoli, and zucchini) along with some olive oil, salt, garlic salt, and Sensei Sauce (from Whole Foods) and Im so surprised at how good it was! I usually roast my veggies in the oven but because its so hot this summer Im boycotting my oven until winter comes again this is why my rice cooker is so useful! I can have my favorite dishes, its just like a little slow cooker crockpot, and I dont have to drag out my huge crockpot and end up with too much food.

Anyway, while my vegetables were roasting I boiled some pasta and when it was all done added the veggies, some Parmesan cheese and salt, and had a delicious pasta! Maybe I can see how vegetarians do it now

I decided to research rice cooker recipes and this is what I came up with at RecipeZaar.com (recipes are not proved by me, but Im going to try them soon!):

Creamy Rice Cooker Macaroni and Cheese
  • 2 cups macaroni
  • 1 cup chicken stock or water.
  • 1 cup heavy cream or half and half
  • 1 1/2 cups shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
  • 2 tablespoons butter
  • 1/2 teaspoon salt and pepper
  • 1 pinch cayenne pepper


  1. Place pasta and liquids into rice cooker. Close lid and press cook.
  2. When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours.
  3. If larger serving is desired, go ahead and double or triple recipehowever, when adding the cheese, you may need to add an additional 1/2 cup of liquid if the pasta is not cooked enough, then press cook again.
Rice Cooker Potato Salad
  • 1 1/2 lbs little potatoes (the red or white ones)
  • 1 1/2 cups water, for rice cooker
  • 1 1/2 cups mayonnaise (or to personal taste)
  • 1 tablespoon extra virgin olive oil
  • 1-2 tablespoon vinegar (Balsamic would be nice)
  • 1 teaspoon celery seed
  • 2 tablespoons chopped onions
  • 1-2 stalk celery, chopped
  • 2 teaspoons prepared mustard (the bright yellow kind)
  • 1-2 tablespoon pickle relish (do NOT drain before measuring)
  • 1/2 teaspoon salt, to taste
  • 2-4 hard-boiled eggs, coarsely chopped
  • paprika (to garnish)


Cut the potatoes in bite size pieces and put in rice cooker with the water.
Turn rice cooker on to cook and cook for 10-15 minutes, until potatoes are fork done.
Its better if they are slightly underdone than overdone.
Take the rice cooker pan to the sink and run cold water in the pan to cool the potatoes and the eggs.
Drain them well.
Put the potatoes in a bowl or container and add the rest of the ingredients.
Stir well and refrigerate.
Better if made a day ahead.

30 min | 10 min prep


  • 2 cups rice
  • 2 cups beef stock
  • 1 tablespoon oil (flavored infused oil works very well)
  • 250 g bacon (cut into strips)
  • 1 onion (sliced)
  • 1 teaspoon minced garlic
  • 1 cup frozen mixed vegetables (corn kernels and peas will do)
  • 2 tablespoons soy sauce
  1. Turn Rice Cooker onto cook.
  2. Add oil, bacon, onion and garlic to Rice Cooker.
  3. Stir frequently until onion is soft.
  4. Add rice to Rice Cooker and coat in oil.
  5. Add frozen vegetable and beef stock and mix well.
  6. Place lid on Rice Cooker and let it do its thing.
  7. When finished mix in Soy Sauce and stir.
  8. Serve.

I got very bored with standing around for 15 or 20 minutes every morning, stirring oatmeal. Wasted time! I kept thinking, I could be on Zaar instead! Then I came up with this idea, and now I am.
by Jenny Sanders

30 min | 5 min prep


  1. Put all the ingredients in a rice cooker.
  2. Turn it on.
  3. Go away, and come back in 25 to 30 minutes.
  4. Stir once, as there may be a little moisture on top, and serve up.
  5. Be sure to use a wooden spoon.
  6. Yum!
  7. I like mine sprinkled with a little ground flaxseed, sugar and light cream.

Rice Cooker Scrambled Eggs

Why not use the appliance that sits in the cabinet for more things than the expected. When you have guests this is a great way to make eggs and keep them warm for when people get up in waves. Good for a buffet breakfast too! Might also be a great way for the dorm kids to make their own breakfast?
by Tish

25 min | 5 min prep


  • 1-2 eggs, per person
  • 1 tablespoon butter or olive oil, to taste
  • 1 tablespoon bacon bit, per person (optional)
  • 2-4 tablespoons ham, cut into chunks (cooked) (optional)
  • 1 tablespoon green onion (optional)
  1. Put the oil or butter in the rice cooker pan and turn the rice cooker on to cook.
  2. Add optional items if you want.
  3. Cook the optional items until they are hot.
  4. Break eggs into the pan. Close the lid but continue checking the eggs every few minutes. Stir with a wooden spoon or non stick spatula until the eggs are done. It takes 15 minutes for 1 egg to get done. May take longer if you add more eggs.
  5. Serve
  6. *Note:You can put the top on the rice cooker, and keep the eggs warm for hours if your family members like to sleep in.

All recipes found at RecipeZaar.com, my favorite recipe site because you can search by ingredient. 🙂

Conclusion: Rice cookers are affordable, easy to use, and FUN! At least to me. 🙂