Easy Rice Cooker Chicken and Rice
Helpful Tips
Storage
.svg)
Substitutions
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.
Serving Suggestions
Helpful Tips
Storage
Substitutions
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.
Serving Suggestions
Ingredients
- 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)
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.
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).
Note: 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.
Ingredients
- 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)
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.
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).
Note: 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.
Watch How to Make It
See More One-Pan/One-Pot Recipes
.jpg)
Join for Exclusive Resources
