The rice cooker is an underappreciated kitchen appliance that most people think is only good for steaming rice. It's the quiet workhorse of Bangladeshi kitchens, churning out piles of fragrant chaal without much supervision. But what if I told you that this humble machine is capable of much more? From creamy risottos to dumplings, here's how you can stretch your rice cooker beyond the ordinary and make some incredible meals with minimal effort.
MUSHROOM RISOTTO
The traditional method of making risotto is laborious as it calls for continual stirring and careful monitoring to avoid burning. The invention of the rice cooker, however, made this arduous task obsolete by providing an easy and stress-free substitute.
Ingredients
1½ cups Arborio rice (or regular chaal if you are feeling rebellious)
2 cups vegetable or chicken stock
1 cup sliced mushrooms
½ cup chopped onions
1 tbsp butter
½ cup grated Parmesan cheese
1 tsp garlic paste
1 tsp black pepper
Salt to taste
Method
Melt the butter in the rice cooker and turn it on. Cook the garlic paste and onions in a skillet until the onions become transparent. After 2 more minutes, add the mushrooms and toss to coat. Toss in the Arborio rice with the mushroom and butter mixture. After 20 to 25 minutes of cooking, add the stock and cover. Before serving, toss the Parmesan cheese, salt, and black pepper into the cooked rice. Top with more cheese and serve hot.
Pro tip: If you want a creamy finish, add a splash of milk or cream before serving.
RICE PUDDING
Recreating a dessert straight from childhood memories is made delightfully easy with a rice cooker, evoking a sense of nostalgia and a connection to simpler times.
Ingredients
1 cup uncooked rice
2½ cups milk
½ cup sugar
1 tsp vanilla extract
½ tsp cardamom powder
¼ cup raisins
¼ cup chopped nuts (cashews, almonds, or pistachios)
Method
Put all of the ingredients into the rice cooker: milk, sugar, vanilla essence, and rice. Turn the stove on and give it a good stir. Cook, stirring periodically, for 30–35 minutes. Toss in the nuts, raisins, and cardamom powder when the sauce starts to thicken. Depending on your taste, you may serve it warm or cold.
Did You Know? This works even better if you use leftover rice from the night before.
FRIED RICE
With the rice cooker, you can skip the stove and effortlessly whip up a perfect batch of fried rice, empowering you to create delicious meals with minimal effort.
Ingredients
2 cups cooked rice (preferably a day old)
1 cup mixed vegetables (peas, carrots, corn, etc.)
2 eggs, beaten
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp chopped garlic
½ tsp black pepper
1 tbsp oil
Method
Begin by heating the oil in the rice cooker. Stir-fry for one minute adding the chopped garlic. Add the beaten eggs and scramble until well done. Stir-fry the mixed veggies for yet another two minutes. toss in the cooked rice, soy sauce, black pepper, sesame oil. Well mixed, cook for five more minutes. Present hot, top with spring onions.
Extra Flavour Hack: Add leftover chicken or prawns for extra taste.
MOMOS (STEAMED DUMPLINGS)
Yes, you can make momos in a rice cooker. It doubles as a steamer — who knew?
Ingredients
1 cup all-purpose flour
½ cup water (or as needed)
1 cup minced chicken or vegetables
1 tbsp soy sauce
1 tsp ginger-garlic paste
½ tsp black pepper
Salt to taste
1 tbsp oil
Method
To make dough, mix flour and water. Cover, then knead until smooth; let rest for fifteen minutes. Stir minced chicken or veggies, soy sauce, ginger-garlic paste, black pepper, and salt in a bowl. Roll out little dough circles and pour ingredients into each. Seals and fold the dumplings. Steam for 15 to 20 minutes after arranging on a steaming rack inside the rice cooker. Present hot along with dipping sauce.
Shortcut: Use ready-made wonton wrappers instead of making the dough from scratch.
THAI STICKY MANGO RICE
A simple, delicious dessert that tastes fancy but requires almost no effort.
Ingredients
1 cup sticky (glutinous) rice
1 cup coconut milk
2 tbsp sugar
½ tsp salt
1 ripe mango, sliced
1 tbsp sesame seeds (optional)
Method
Rinse and soak sticky rice for 30 minutes. Add the soaked rice and 1 cup of water to the rice cooker. Cook until done. Heat coconut milk, sugar, and salt in a saucepan until just warm — never boil. Over the cooked rice, pour the coconut milk mixture; stir well; then let it rest for ten minutes. Present with sliced mangoes; sprinkle with sesame seeds.
Pro Tip: This also works with regular chaal, but the texture won't be as sticky.
SHAKSHUKA
Middle Eastern comfort food, made effortlessly.
Ingredients
1 can crushed tomatoes
1 small onion, chopped
1 bell pepper, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp paprika
½ tsp chilli powder
2–4 eggs
Salt and pepper to taste
1 tbsp olive oil
Method
Start the rice cooker and heat the oil. Sear bell peppers, garlic, and onions until tender. Add ground chilli powder, cumin, paprika, salt, and pepper, then smashed tomatoes. Give it ten to fifteen minutes of simmering in the rice cooker. Crack eggs directly into the sauce, close the lid, and cook for another 10 minutes until eggs are set. Serve hot with bread.
Alternative: Add crumbled feta cheese for extra richness.
Like that buddy who does not speak much but always shows up when needed, a rice cooker is for people who want fine cuisine but not the work involved, this is the perfect kitchen hack for a fast supper or new recipe experimentation.
So next time someone says, "A rice cooker is only for making rice," just hand them a momo and walk away.
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