If you’re looking for a simple, fuss-free dinner that’s packed with flavour and nutrition, this Rice Cooker Chicken and Rice recipe is just what you need. Made all in one pot, this meal takes minimal effort but delivers incredible results. With tender chicken, vibrant veggies, and aromatic seasonings, it’s the kind of recipe you can set and forget—then come back to a perfect meal!
Tips for making the best Rice Cooker Chicken & Rice
Stock: Use chicken stock to add a rich depth to the rice, or use vegetable stock for a lighter option.
Protein swaps: If you prefer, you can swap the chicken for tofu or prawns, depending on what you have available.
Veggie variations: Feel free to add or substitute veggies depending on what’s in season or what you have in your fridge—mushrooms, spinach, or capsicum work well.
Rice cooker tips: Make sure to check your rice cooker’s instructions for the water-to-rice ratio. Most rice cookers will adjust based on the amount of liquid and ingredients, but be aware of different models.
Make it spicy: If you like a little heat, try adding some sliced fresh chilli directly into the rice cooker or top your dish with a few dashes of chilli oil.
Best Rice for Rice Cooker Chicken and Rice
For the best texture and flavour, use medium-grain or short-grain rice like jasmine or sushi rice. These varieties absorb the stock well and become tender without turning mushy.
Jasmine rice: Light, slightly sticky, and fragrant, making it a great all-around choice.
Sushi rice: Short-grain rice that holds moisture well, resulting in a soft and slightly chewy texture.
Brown rice: Requires more liquid and a longer cooking time. If using brown rice, add an extra ½ cup of stock and adjust the cooking time accordingly.
Avoid using long-grain rice like basmati, as it tends to stay separate and won’t create the same cohesive, fluffy texture in this dish.
Macro Breakdown (1 serving)
Calories: 520
Protein: 37g
Carbs: 64g
The nutritional information provided is an estimate and may vary depending on the specific ingredients and brands used. For the most accurate results, it’s recommended to use a nutrition calculator based on the exact products you are using.
Easy Rice Cooker Chicken and Rice
3
servings5
minutes20
minutesIngredients
3 cups rice
2 cups chicken stock
500g skinless boneless chicken thighs, diced
1 bunch pak choi, stems and leaves separated
1/2 cup frozen edamame beans
2 spring onions, chopped
1 tbsp soy sauce
2 tbsp oyster sauce
2 tsp fresh ginger, grated
2 garlic cloves, minced
1 tsp sesame oil
- To serve:
Sesame seeds
Chilli oil (optional)
Directions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Add the rinsed rice to the rice cooker along with the chicken stock.
- Layer the chicken, pak choi stems, frozen edamame beans and spring onions on top of the rice.
- Pour the soy sauce, oyster sauce, sesame oil, ginger, garlic over the chicken and veggies. Stir to combine.
- Close the lid and start the rice cooker. Let it cook for 15 minutes.
- Open the lid, stir in the pak choi leaves, and cook for another 5 minutes, or until the rice is tender and the chicken is fully cooked through.
- Once the cooking cycle is complete, fluff the rice with a fork to combine everything.
- Serve in bowls, topping with sesame seeds and a drizzle of chilli oil (optional).
