10 Mouthwatering Recipes Using Just One Rice Cooker

No need for fancy kitchen gadgets or specialized cooking equipment; a rice cooker can help you create many sophisticated and enticing dishes.

Join PasGo in exploring delicious recipes that can be made using a rice cooker!

Recipe 1: Char Siu Pork

Ingredients:

- 1 kg pork belly

– 2 tablespoons oyster sauce

– 1 tablespoon five-spice powder

– 1/2 packet of char siu powder (about 50g)

– 1/2 teaspoon sugar

– 2 tablespoons soy sauce

– 2 tablespoons white wine

– A pinch of ground pepper

– 1 tablespoon minced garlic, 1 tablespoon cooking oil.

Instructions:

– Heat the cooking oil in a pan until hot, then add the minced garlic to sauté until fragrant. Let it cool, then mix all the above spices in a small bowl until well combined into a uniform mixture.

– Rub salt around the meat and rinse with water until clean, then pat dry with paper towels.

– Place the pork in a bowl and evenly coat it with spices. If time permits, marinate overnight in the refrigerator. If serving on the same day, marinate for 30 minutes to an hour.

– Place the meat in a rice cooker, pour in 200 ml of water, cover the pot, turn on the rice cooker, and wait for the meat to cook. If you don't want the meat to be too saucy, only add 100 ml of water to the pot, and the meat will be dry.

– Once the meat is cooked, remove it to cool, then slice into bite-sized pieces.

Recipe 2: Chicken Rice

Ingredients for 2 servings:

– 2 chicken thighs

– Pandan leaves, shallots, turmeric powder

– Seasoning powder

– Garlic, chili, soy sauce, oyster sauce, sugar

– 1/2 bowl of rice

Instructions:

– Clean the chicken and drain, tie the pandan leaves into a bundle, peel the shallots.

– Rinse the rice and add it to the rice cooker with some seasoning powder and a little turmeric powder. Then add the chicken, pandan leaves, and shallots. Pour in slightly less water than usual because the chicken will release more liquid. Then turn on the rice cooker. The rice will be fragrant with the scent of pandan leaves, and the chicken will be cooked through.

– Mix soy sauce, oyster sauce, sugar, minced garlic, and chili to taste to make the accompanying sauce.

Dish 3: Chicken Tanning

Ingredients:

– 1 black-boned chicken or small native chicken

– Chinese medicinal herbs packet (available at the market, with enough variety for stewing the chicken)

– Seasonings, chicken seasoning powder, turmeric powder

– Mugwort

Instructions:

– Rub salt over the chicken, then rinse thoroughly. Next, apply ginger and turmeric seasoning to marinate the chicken for even flavor.

– Wash the mugwort thoroughly, then stuff it into the chicken cavity.

– Arrange the prepared Chinese medicinal herbs into the rice cooker, along with mugwort leaves placed around the chicken.

– Place the chicken on top and pour enough water to cover the surface of the chicken. Finally, cover with the lid and set it to cook like normal rice. After 45 minutes, you'll have a delicious and nutritious dish.

Ingredients:

– 3 ears of sweet corn

– Half a bowl of glutinous rice

– 100g palm sugar, you can use regular sugar, but palm sugar will make the dessert more fragrant.

– 3 pandan leaves

– 50g grated coconut

Instructions:

– Clean the husk, silk, and kernels of the corn, leaving the bottom part. Boil to extract the sweet corn water for a tastier dessert.

– Rinse the glutinous rice, pandan leaves

– Put the corn kernels and glutinous rice into the rice cooker, add water halfway up the pot, and turn on the cooking mode. Once the rice cooker boils, remove the corn kernels, add pandan leaves, and cover the pot again.

– Wait for the sweet soup to boil again, then add sugar and quickly stir. If the water is running low, add a little more.

– Once the sweet soup boils again, switch to the simmer mode. After about 5 minutes, check to see if the ingredients are soft and cooked. When ready, scoop the dessert into bowls, sprinkle some grated coconut or coconut flesh on top. It's delicious whether served hot or cold.

Item 5: Pizza

Ingredients:

Pizza crust:

– 500g all-purpose flour

– 10g yeast

– 3g salt

– 280 ml filtered water

– 2 teaspoons olive oil

Filling:

– 1 sausage link

– 1 large slice of cheese

– 15 grams of shredded pork floss

– 1 bell pepper

– 1 tomato

– 15 milliliters of tomato sauce

– A few leaves of fragrant oregano

– 1 teaspoon of olive oil

Instructions:

– Firstly, prepare the pizza dough. Mix the flour, salt, and olive oil evenly. Then dissolve the yeast in warm water and gradually add it to the mixture, kneading it thoroughly. Once the dough is smooth, let it rest for about half an hour.

– Divide the dough into small portions and roll them out thinly, ensuring that the crust is about 2 cm thick. The diameter of the pizza depends on the size of the rice cooker.

– Dry the rice cooker, then preheat it. Place the rolled-out dough in the cooker, turn on the cooking mode, and set the time for about 15 minutes.

– While waiting for the crust to brown, prepare the toppings by cutting them into small pieces. Sauté the bell pepper and tomato briefly until they are just cooked.

– Spread tomato sauce over the pizza crust first, then layer on the sausage, tomato, bell pepper, and pork floss, and finally sprinkle shredded cheese evenly over the entire surface of the pizza. You can drizzle olive oil and sprinkle chopped oregano leaves on top if desired.

– Place the pizza back in the oven. Turn on the cooking mode and bake for another 10 minutes, and you'll have a delicious pizza that rivals those from a restaurant.

Meal 6: Chicken Congee

Ingredients:

– 100 grams of rice

– 50 grams of chicken breast

– 5 grams of dried shiitake mushrooms

– 3 lettuce leaves

– A few slices of ginger

– Seasonings: salt, cornstarch.

Method:

– Rinse the rice thoroughly, soak in water for about 30 minutes.

– Soak mushrooms in water to expand, then slice thinly, cut lettuce into small strips.

– Wash the chicken breast thoroughly, then cut or mince finely, add a little salt, cornstarch, a few slices of ginger, then mix well, marinate for a while.

– Pour water into a pot and bring to a boil, then add rice and a little cooking oil, simmer until the porridge is soft.

– Add the marinated chicken, stir quickly but gently and evenly. Then add the mushrooms, simmer for another 2 minutes, then add lettuce, season with a little salt and seasoning powder to taste.

Recipe 7: Baked Banana Cake

Ingredients (for 5-7 dessert servings):

– 1 egg

– 10 ripe bananas

– 100 grams of wheat flour

– 200 grams of coconut milk

– 400 grams of unsweetened fresh milk

– 500 grams of sugar

- 1 teaspoon of salt

- 50g of butter

- 3 small loaves of bread

- 2 vanilla pods

- Red wine

Instructions:

- Peel bananas and cut them into approximately 1cm thick slices, then place them in a non-stick pan. Note that ripe bananas work best.

- Then add a tablespoon of sugar and 4 tablespoons of red wine, stirring well to allow the bananas to soak up the sugar and wine. When marinating bananas with wine, the alcohol content evaporates, making it safe for both the elderly and young children.

- Pour in fresh milk, coconut milk, 2 vanilla pods, and 1/2 teaspoon of salt into a bowl, stir well until dissolved.

- Tear small pieces of bread and add them to the bowl of coconut milk mixture, sugar, salt, and vanilla. Let it sit for about 30 minutes to allow the bread to expand, then add eggs and flour, mix until the mixture becomes smooth and slightly runny.

- Once the batter is ready, pour in the bananas marinated with red wine and sugar into the batter mixture, mix well by hand. Leave some pre-marinated bananas aside for decoration on the surface of the cake.

- Add 2 tablespoons of butter and mix well. The butter will not only prevent the cake from drying out but also impart a fragrant aroma to the cake.

- Spread a thin layer of butter or cooking oil on the bottom of the rice cooker pot to make it easier to remove the cake when cooked. Then arrange a layer of pre-marinated bananas on the bottom of the pot for a nicer presentation, and pour the banana mixture and flour into the rice cooker pot, spread evenly.

- Turn on the cooking mode and wait for about 15 minutes until the rice cooker switches to the keep warm mode, then switch to the cooking mode again. When the rice cooker signals that the cake is cooked for the second time, wait for about 30 minutes before removing the cake.

Dish 8: Coconut Sticky Rice

Ingredients:

- 1/2 coconut

- Toasted sesame seeds

- 300g glutinous rice

- Coconut milk

Instructions:

- Rinse the glutinous rice thoroughly and soak it in cold water overnight. If using warm water, soak for only 3 hours. Then, mix the glutinous rice with cooking oil, water, and salt, and put it into the rice cooker.

- After 10 minutes, take out the rice, put it in a basket, immediately immerse it in cold water, then lift it out and let it drain.

- Mix the rice with coconut, toasted sesame seeds, coconut milk, and sugar evenly, put it back into the rice cooker for another round of cooking. Since there is no water added this time, the rice cooker will quickly switch to the keep warm mode. Leave it for 20 minutes, then stir well before serving.

Dish 9: Buttered Corn

Ingredients:

– 150g corn kernels

– 80g butter

– 15 ml cooking oil

– 30 g vanilla

Instructions:

– Clean and dry the pot thoroughly to ensure better popcorn popping.

– Apply a layer of cooking oil to the bottom of the pot and turn on the cooking mode. After about a minute, add butter and cook for an additional 3 minutes.

– Switch to the keep warm mode and add the corn kernels, stir well. Then, cover with the lid and turn on the cooking mode again.

– After about 3 minutes, open the lid and stir again. When the corn starts popping, use a spoon to stir to ensure all the kernels pop.

Dish 10: Sponge Cake

Ingredients:

– 50g flour

– 150g sugar

– 30g unsalted butter

– 5 eggs

– 50g cornmeal

– 50ml fresh milk

– 30ml cooking oil

– 3 grams of salt

– 1 vanilla pod.

Instructions:

– Separate egg yolks and egg whites.

– Select low speed to beat egg whites until foamy. When large bubbles form, add salt and beat quickly. Gradually add sugar and beat until stiff peaks form in the egg whites.

– Use fresh milk and vanilla for the egg yolks, beat evenly by hand using an egg beater.

– Mix cornmeal and flour together. Then sift into the egg yolk mixture and mix until a smooth and creamy mixture is obtained.

– Divide the beaten egg whites into 3 portions and gradually fold into the beaten egg yolks. Continue folding until all egg whites are incorporated, resulting in a smooth, pale yellow mixture.

– Line the bottom of the rice cooker with parchment paper or a layer of butter. Then pour the batter mixture into the pot, turn on the cooking mode, and wait until the rice cooker switches to the keep warm mode, let it sit for about 20 minutes. To check if the cake is cooked, insert a toothpick into the cake, if it comes out wet, turn on the cooking mode again and continue cooking. Once the cake rises and is fluffy, it's done.

It's really simple, isn't it? With just a rice cooker, you can make a lot of delicious dishes.

Wishing you success and a delicious meal with these delicious dishes!

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