We all know rice cookers make perfect rice, but did you know that humble appliance sitting on your kitchen counter is actually a versatile cooking powerhouse? I’ve been experimenting with my basic rice cooker for years, and I’m constantly amazed at how many delicious meals it can prepare with minimal effort.
Rice cookers work by applying consistent heat to a cooking pot while monitoring temperature changes. When the temperature rises above boiling point (indicating the liquid has been absorbed), they automatically switch to warming mode. This simple mechanism makes them perfect for cooking a surprising variety of foods beyond just rice.
In this article, I’ll share my top 10 favorite non-rice dishes you can make in even the most basic rice cooker model. These recipes have saved me countless hours in the kitchen and opened up new culinary possibilities when I’m short on time or cooking space.
1. Oatmeal and Breakfast Porridge
Starting the day with a warm bowl of oatmeal is one of life’s simple pleasures, and your rice cooker makes it foolproof. I’ve found the rice cooker method eliminates the need to stand over the stove stirring constantly, and it prevents that dreaded burnt bottom layer.
Basic Oatmeal Recipe:
- 1 cup rolled oats
- 2 cups water or milk (or a combination)
- Pinch of salt
- Optional sweeteners: honey, maple syrup, or brown sugar
- Optional toppings: fruits, nuts, cinnamon, or nut butter
Simply add the oats, liquid, and salt to your rice cooker, close the lid, and press the “cook” button. Most basic rice cookers will automatically switch to “warm” mode when the oatmeal is ready—typically in about 15-20 minutes.
I particularly love making overnight steel-cut oats in my rice cooker. Before bed, I combine 1 cup of steel-cut oats with 3½ cups of water and a pinch of salt. I set the timer (if your model has one) or simply turn it on in the morning, and breakfast is ready when I am.
Pro Tip:
For creamier oatmeal, add a splash of milk or plant-based alternative after cooking and let it sit on the warming function for 5 minutes before serving.
2. Steamed Vegetables
The steaming capability of a rice cooker makes it perfect for preparing nutrient-rich vegetables. I’ve found that steaming preserves more vitamins and minerals than boiling, and it’s incredibly easy to do.
Most rice cookers come with a steaming basket or tray. If yours doesn’t, you can use a heat-safe colander or mesh strainer that fits inside the cooker.
How to Steam Vegetables in a Rice Cooker:
- Add 1-2 cups of water to the rice cooker pot (enough to create steam but not touch the steamer basket)
- Place prepared vegetables in the steamer basket
- Close the lid and press “cook”
- Check for doneness after about 5-10 minutes (timing varies by vegetable type)
Vegetable Steaming Time Chart:
| Vegetable | Preparation | Approximate Steaming Time |
|---|---|---|
| Broccoli | Cut into florets | 5-7 minutes |
| Cauliflower | Cut into florets | 5-7 minutes |
| Carrots | Sliced ¼ inch thick | 7-10 minutes |
| Green beans | Trimmed | 5-7 minutes |
| Asparagus | Woody ends removed | 4-7 minutes |
| Zucchini | Sliced ¼ inch thick | 4-6 minutes |
| Snow peas | Whole | 2-3 minutes |
| Leafy greens (spinach, kale) | Rough chopped | 2-4 minutes |
| Corn on the cob | Husked, cut in half if needed | 7-10 minutes |
| Potatoes (small red/gold) | Quartered | 15-20 minutes |
I’ve discovered that you can also add aromatics to the water, such as garlic cloves, ginger slices, or lemon peel, to infuse your vegetables with subtle flavors as they steam.
Serving Suggestions:
After steaming, I like to drizzle my vegetables with a little olive oil, a squeeze of lemon juice, and a sprinkle of sea salt. They also pair wonderfully with simple dipping sauces like tahini, hummus, or a light vinaigrette.
3. Fluffy Frittatas and Omelets
Making breakfast for a family can be time-consuming, but I’ve found that a rice cooker simplifies the process wonderfully. You can create delicious, fluffy frittatas with minimal effort—perfect for breakfast, brunch, or even a light dinner.
Basic Rice Cooker Frittata Recipe:
- 6-8 large eggs
- ¼ cup milk or cream
- 1 cup chopped vegetables (bell peppers, spinach, tomatoes, mushrooms)
- ½ cup cheese (cheddar, feta, or your preference)
- ¼ cup chopped herbs (parsley, chives, basil)
- Salt and pepper to taste
- Optional: cooked meat like ham or bacon
Instructions:
- Lightly grease the rice cooker pot with butter or oil
- Beat the eggs with milk, salt, and pepper in a separate bowl
- Stir in vegetables, cheese, herbs, and any pre-cooked meat
- Pour the mixture into the rice cooker pot
- Close the lid and press “cook”
- When the cycle completes, check if the frittata is set in the middle (if not, run another short cooking cycle)
- Once done, let it rest for 5 minutes before slicing and serving
I’ve found that most basic rice cookers will take about 15-20 minutes to cook a frittata completely. The result is a beautifully puffy egg dish that’s cooked evenly throughout.
Variation: Japanese-Style Rice Cooker Pancake
Another egg-based dish I love making is the famous Japanese rice cooker pancake. Simply prepare your favorite pancake batter, pour it into the greased rice cooker pot, and press “cook.” The result is one giant, perfectly fluffy pancake that’s sure to impress.
4. One-Pot Pasta Dishes
Discovering that I could make pasta in my rice cooker was a game-changer for busy weeknights. The beauty of this method is that everything cooks together, creating a flavorful, saucy pasta with minimal cleanup.
Basic One-Pot Pasta Recipe:
- 8 oz (about 2 cups) dry pasta (shorter shapes work best)
- 2½ cups broth or water
- 1 can (14.5 oz) diced tomatoes, undrained
- 1-2 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon Italian herbs
- ½ cup grated parmesan or other cheese
- Optional add-ins: spinach, mushrooms, pre-cooked chicken, etc.
Instructions:
- Add all ingredients except cheese to the rice cooker
- Stir to combine, making sure pasta is mostly submerged
- Close lid and press “cook”
- When the cooker switches to “warm” (usually 15-20 minutes), check if pasta is tender
- If needed, stir and cook for another 2-3 minutes
- Stir in cheese, adjust seasoning, and serve
I’ve discovered that different pasta shapes require slightly different amounts of liquid. For example, penne and rotini typically need about 2½ cups of liquid per 8 ounces of pasta, while smaller shapes like orzo might need closer to 2 cups.
My Favorite Variations:
- Mac and Cheese: Use elbow macaroni, chicken broth, and add plenty of cheddar cheese at the end
- Mediterranean: Add olives, artichoke hearts, feta cheese, and a drizzle of olive oil
- Asian-Inspired: Use broth, soy sauce, sesame oil, and top with green onions
The rice cooker’s even heating ensures the pasta cooks perfectly al dente, while the one-pot method creates a naturally creamy sauce as the starch releases during cooking.
5. Soup and Stews
On chilly days, nothing beats a warm, comforting bowl of soup—and your rice cooker can make the process nearly hands-free. I’ve found that rice cookers are particularly good for lighter soups and hearty stews that benefit from gentle, consistent heat.
Simple Vegetable Soup Recipe:
- 4 cups vegetable or chicken broth
- 1 cup diced vegetables (carrots, celery, onions)
- 1 can diced tomatoes (optional)
- ½ cup grains like barley or farro (optional)
- 1 bay leaf
- Salt, pepper, and herbs to taste
Instructions:
- Add all ingredients to the rice cooker
- Close lid and press “cook”
- When the cycle completes, the cooker will switch to “warm”
- Let it simmer on warm for 20-30 minutes or until vegetables are tender
- Remove bay leaf before serving
For heartier soups like lentil or split pea, I’ve found that running multiple cooking cycles may be necessary, or you can let it simmer on the “warm” setting for a longer period. Stirring occasionally helps distribute the heat evenly.
Table of Soup Cooking Times:
| Soup Type | Ingredients | Cooking Cycles | Total Time |
|---|---|---|---|
| Clear broth soups | Pre-cooked meat, vegetables | 1 cycle + 15 min warm | 30-40 min |
| Vegetable soup | Fresh vegetables, broth | 1-2 cycles | 40-60 min |
| Lentil soup | Red lentils, vegetables, broth | 2 cycles | 50-70 min |
| Split pea soup | Split peas, vegetables, broth | 2-3 cycles | 70-90 min |
| Chicken soup | Raw chicken pieces, vegetables, broth | 2 cycles | 60-80 min |
| Bean soups | Pre-soaked beans, vegetables, broth | 2-3 cycles | 70-110 min |
I’ve also discovered that you can use the rice cooker’s “warm” function to keep soup at the perfect serving temperature throughout a meal—particularly useful when entertaining.
6. Poached Fruits and Compotes
The gentle, moist heat of a rice cooker creates the perfect environment for poaching fruits. I love making these sweet treats as toppings for yogurt, ice cream, or to enjoy on their own as a light dessert.
Basic Poached Fruit Recipe:
- 4 cups fruit (apples, pears, peaches, plums, or berries)
- ½ cup sugar (adjust to taste and fruit sweetness)
- 1 cup water or fruit juice
- Flavorings: cinnamon stick, vanilla bean, star anise, cardamom pods
Instructions:
- Prepare fruit: peel and core apples/pears, halve and pit stone fruits, or leave berries whole
- Combine all ingredients in the rice cooker
- Close lid and press “cook”
- When the cycle completes, check fruit tenderness
- For firmer fruits, run another cooking cycle or let sit on “warm”
- Serve warm or chill and serve cold
I find that different fruits require different cooking times. Berries might be ready after just one cooking cycle, while firmer fruits like apples could need two cycles or additional time on the “warm” setting.
The resulting poaching liquid makes a delicious syrup that can be reduced further on the stovetop if desired. I often spoon this syrup over the fruit when serving.
Variations:
- Apple Compote: Diced apples, cinnamon, nutmeg, and a splash of lemon juice
- Berry Compote: Mixed berries with a bit of orange zest and vanilla
- Spiced Pears: Pear halves with star anise, cinnamon, and a splash of white wine
- Peach Melba: Poached peaches served with raspberry sauce and vanilla ice cream
These fruit compotes can last in the refrigerator for up to a week, making them perfect for meal prep and quick dessert solutions.
7. Risotto Without the Stirring
Traditional risotto requires constant attention and stirring, but I’ve found that a rice cooker creates creamy, perfect risotto with almost no effort. The consistent heat and moisture are ideal for slowly cooking arborio rice to that signature creamy consistency.
Basic Rice Cooker Risotto Recipe:
- 1½ cups arborio rice
- 4 cups warm broth (chicken or vegetable)
- ½ cup dry white wine (optional)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- ½ cup grated parmesan cheese
- Salt and pepper to taste
Instructions:
- Add oil or butter to the rice cooker and turn on “cook” mode
- Add onion and garlic, close lid, and let cook for 2-3 minutes
- Add rice and stir to coat with oil
- Add wine if using, stir, and let it absorb for 1-2 minutes
- Add warm broth, stir once, and close lid
- Press “cook” and let it run until it switches to “warm”
- Check consistency—if too firm, add ¼ cup more broth and cook longer
- When done, stir in cheese, adjust seasoning, and serve immediately
The magic of rice cooker risotto is that you don’t need to stand over the stove stirring constantly. The rice cooker maintains the perfect temperature to slowly release the starches from the rice, creating that creamy texture we all love.
Favorite Risotto Variations:
- Mushroom: Add ½ pound sautéed mushrooms and thyme
- Spring Vegetable: Add steamed asparagus, peas, and lemon zest
- Butternut Squash: Add 1 cup roasted butternut squash cubes and sage
- Seafood: Stir in cooked shrimp or scallops at the end
I’ve found that risotto made in a rice cooker might be slightly less creamy than the traditional stovetop method, but the convenience far outweighs this minor difference. A quick stir at the end usually incorporates enough starch to create a lovely texture.
8. Steamed Dumplings and Buns
Steamed dumplings are a favorite in my household, and I’ve found that a rice cooker with a steamer basket makes the process incredibly simple. You can use store-bought dumplings or make your own for a fun cooking project.
How to Steam Dumplings:
- Line the steamer basket with parchment paper or cabbage leaves to prevent sticking
- Add about 2 cups of water to the rice cooker pot
- Arrange dumplings in the steamer basket, leaving space between each
- Place the basket in the rice cooker, close the lid
- Press “cook” and steam for 10-15 minutes (or until dumplings are cooked through)
For store-bought frozen dumplings, I’ve found that steaming directly from frozen works well—just add a few extra minutes to the cooking time.
Steamed Bun Recipe:
You can also use your rice cooker to proof and steam homemade buns:
For the dough:
- 2½ cups all-purpose flour
- 1 teaspoon active dry yeast
- 2 tablespoons sugar
- ½ teaspoon salt
- ¾ cup warm water
- 1 tablespoon oil
Instructions:
- Mix all dough ingredients and knead until smooth
- Place dough in a greased bowl inside the rice cooker
- Set to “warm” for 1 hour to proof the dough
- Divide dough into 8-10 pieces and fill with your choice of filling
- Shape into buns and place on parchment paper in the steamer basket
- Add water to the rice cooker pot, insert basket, and steam on “cook” for 15-20 minutes
The rice cooker creates the perfect environment for both proofing the dough and steaming the finished buns. The result is soft, fluffy buns that rival those from a restaurant.
Filling Ideas:
- Classic Pork: Ground pork, cabbage, ginger, and green onions
- Vegetarian: Mushrooms, tofu, carrots, and cabbage
- Sweet: Red bean paste or custard filling
Serve your steamed dumplings or buns with dipping sauces like soy sauce, vinegar, chili oil, or a combination of these.
9. Cheesecake and Other Desserts
Yes, you read that right—you can make cheesecake in a rice cooker! I was skeptical at first, but after trying it, I’m convinced it’s one of the best methods for a foolproof cheesecake with a perfectly creamy texture.
Rice Cooker Cheesecake Recipe:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 tablespoon flour
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Graham cracker crumbs or crushed cookies for crust
Instructions:
- Line the rice cooker pot with parchment paper
- Press graham cracker crumbs into the bottom to form a crust
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, beating well after each
- Mix in remaining ingredients until just combined
- Pour batter over the crust
- Close lid and press “cook”
- When the cycle completes, run it again 2-3 more times until the center is set
- Let cool completely before refrigerating for at least 4 hours
The rice cooker’s gentle, consistent heat creates a wonderfully smooth cheesecake without the cracking often experienced with oven baking. The steam generated inside the cooker helps maintain moisture, resulting in a silky texture.
Other Rice Cooker Desserts:
- Sponge Cake: A simple batter of eggs, flour, sugar, and flavoring
- Bread Pudding: Cubed bread soaked in an egg and milk mixture
- Rice Pudding: Rice cooked with milk, sugar, and cinnamon
- Chocolate Lava Cake: A simple batter that stays gooey in the center
I’ve discovered that most desserts in the rice cooker will require multiple cooking cycles, as the cooker automatically switches to “warm” when it detects a certain temperature. This actually works to your advantage, creating gentle heat perfect for delicate desserts.
10. Beans and Legumes
Cooking dried beans traditionally takes hours of soaking and simmering, but I’ve found that a rice cooker simplifies the process dramatically. The consistent, gentle heat helps beans cook evenly without burning or drying out.
Basic Bean Cooking Method:
- Rinse 1 cup of dried beans and check for stones or debris
- For a quick soak: Place beans in rice cooker, cover with water by 2 inches, and run a full cooking cycle
- Drain the soaking water, rinse beans again
- Return beans to the rice cooker with fresh water (about 3 cups)
- Add aromatics if desired (bay leaf, garlic, onion)
- Close lid and press “cook”
- When cycle completes, check beans for tenderness
- If not tender, run additional cycles until desired softness is reached
Bean Cooking Time Chart:
| Bean Type | Pre-Soak | Cooking Cycles | Total Cooking Time |
|---|---|---|---|
| Black beans | Recommended | 2-3 | 1-2 hours |
| Pinto beans | Recommended | 2-3 | 1-2 hours |
| Chickpeas | Required | 3-4 | 1.5-2.5 hours |
| Lentils (green/brown) | Not needed | 1-2 | 30-45 minutes |
| Red lentils | Not needed | 1 | 20-30 minutes |
| Navy beans | Recommended | 2-3 | 1-1.5 hours |
| Kidney beans* | Required | 3-4 | 2-2.5 hours |
*Note: Kidney beans contain a toxin called phytohemagglutinin that must be destroyed by proper cooking. Always ensure kidney beans are thoroughly cooked until completely soft.
I’ve found that adding a tablespoon of oil to the cooking water helps reduce foaming, which can be an issue with beans in a rice cooker. Also, avoid adding salt or acidic ingredients like tomatoes until after the beans are fully cooked, as these can toughen the beans and extend cooking time.
Bean Recipe Ideas:
- Cuban Black Beans: Cook with bay leaf, cumin, and bell pepper
- Hummus: Cook chickpeas with garlic, then blend with tahini and lemon
- Refried Beans: Cook pinto beans, then mash with sautéed onion and spices
- Lentil Curry: Cook red lentils with curry powder, coconut milk, and vegetables
The rice cooker’s “warm” function is perfect for holding cooked beans at serving temperature, making them ideal for parties or family gatherings.
FAQ Section
Q: Can any rice cooker make these recipes, or do I need a special model? Most of these recipes can be made in a basic, single-switch rice cooker. Fancier models with multiple settings may give you more control, but they’re not necessary. The only exception might be dishes requiring precise temperature control, like yogurt.
Q: Won’t cooking non-rice items damage my rice cooker? As long as you’re cooking foods with adequate liquid and cleaning the pot properly between uses, your rice cooker should be fine. I’ve been using mine for multiple purposes for years without issues. Just avoid abrasive cleaning tools that might damage the non-stick coating.
Q: How do I adjust cooking times for different rice cooker sizes? Smaller rice cookers (3-cup capacity) might cook faster than larger models. Start checking for doneness a bit earlier than the recipe suggests. For larger cookers (10-cup capacity), you might need to run an extra cooking cycle for some recipes.
Q: Can I leave my rice cooker unattended while cooking these dishes? While rice cookers are designed to switch to “warm” automatically, I always recommend staying nearby for the first few times you try a new recipe. Once you understand how your specific cooker handles the dish, you can be more comfortable stepping away.
Q: What about cleanup? Is it more difficult when cooking non-rice items? Most rice cooker pots have non-stick coatings, making cleanup relatively easy. For stickier foods like cheese or desserts, I recommend lining the pot with parchment paper. Soaking the pot immediately after use also helps with cleanup.
Q: Do these recipes work in a multi-cooker or Instant Pot? Yes, many of these recipes can be adapted for multi-cookers, though you might need to adjust cooking times or use different settings. Pressure cookers will cook much faster than traditional rice cookers.
Q: Is it safe to cook meat in a rice cooker? Yes, as long as the meat reaches a safe internal temperature. For chicken, that’s 165°F (74°C), and for beef or pork, it depends on the cut and desired doneness. I recommend using a food thermometer to check.
Q: Can I double these recipes? It depends on your rice cooker’s capacity. As a general rule, don’t fill your rice cooker more than halfway for recipes that might expand or bubble, and no more than two-thirds full for others.
Conclusion
After exploring these ten versatile uses for your rice cooker, I hope you’re inspired to move beyond basic rice. From breakfast to dinner to dessert, this humble appliance can truly revolutionize your cooking routine, especially in small spaces or busy households.
I’ve found that experimentation is key—don’t be afraid to try new combinations or adapt your favorite recipes. The worst that can happen is you’ll need to adjust cooking times or liquid ratios for next time.
Remember that rice cookers vary in size, shape, and heating elements, so your results might differ slightly from mine. Take notes on what works for your specific model, and soon you’ll develop an intuitive feel for how your rice cooker performs with different foods.
What I love most about rice cooker cooking is the convenience—the ability to set it and forget it while you prepare other elements of your meal or take care of other tasks. It’s truly one of the most underutilized tools in the modern kitchen.
So the next time you reach for your rice cooker, think beyond plain white rice. With minimal effort and equipment, you can create delicious, diverse meals that will impress your family and friends—and maybe even yourself!
