20 Easy Mini Rice Cooker Recipes Perfect for Beginners

Got a mini rice cooker sitting idle on your counter? It’s time to turn this compact kitchen hero into your new best friend! Whether you’re craving quick dinners, whipping up seasonal favorites, or in need of some comfort food, our roundup of 20 easy mini rice cooker recipes is perfect for beginners. Dive in and discover how simple and delicious cooking can be—no fancy skills required!

Garlic Butter Rice with Herbs

Make your kitchen smell like a gourmet restaurant with this Garlic Butter Rice with Herbs. It’s fluffy, flavorful, and ready in under 30 minutes.

Ingredients

• For the rice: 1 cup long-grain white rice, 2 cups water
• For the garlic butter: 4 tbsp unsalted butter, 4 cloves garlic (minced)
• For the herbs: 2 tbsp fresh parsley (chopped), 1 tbsp fresh thyme (chopped)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, bring 2 cups of water to a boil over high heat.
3. Add the rinsed rice to the boiling water, stir once, then reduce the heat to low and cover the saucepan.
4. Simmer the rice for 18 minutes, then remove from heat and let it sit covered for 5 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly steamed rice.
5. While the rice cooks, melt the butter in a small skillet over medium heat.
6. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant but not browned. Tip: Garlic burns quickly, so keep the heat medium and stir constantly.
7. Fluff the cooked rice with a fork, then pour the garlic butter over the rice.
8. Add the chopped parsley and thyme to the rice, then gently fold to combine. Tip: Fresh herbs add brightness, so add them last to preserve their flavor.

Creamy from the butter, aromatic from the garlic, and fresh from the herbs, this rice is a side dish that steals the show. Serve it alongside grilled chicken or stir in some roasted vegetables for a hearty bowl.

Sweet Coconut Sticky Rice

Dig into this Sweet Coconut Sticky Rice—a dessert that’s all about that lush, creamy texture and tropical vibes. Perfect for when you’re craving something sweet but want to keep it light.

Ingredients

• For the rice:
  • 1 cup glutinous rice
  • 1 1/2 cups water
• For the coconut sauce:
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1/4 tsp salt
• For topping:
  • 1 tbsp toasted sesame seeds
  • 1/4 cup shredded coconut, toasted

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear.
2. Soak the rice in 1 1/2 cups water for at least 4 hours, or overnight for best results.
3. Drain the rice and steam it in a steamer lined with cheesecloth for 25 minutes, or until translucent and sticky.
4. While the rice cooks, combine coconut milk, sugar, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then remove from heat.
5. Transfer the cooked rice to a bowl and pour the coconut sauce over it. Let it sit for 10 minutes to absorb the sauce.
6. Fluff the rice with a fork, then divide into serving bowls.
7. Sprinkle toasted sesame seeds and shredded coconut on top before serving.

Absolutely dreamy, this dish balances sweetness with the nutty crunch of toppings. Serve it warm for a comforting treat or chilled for a refreshing twist.

One-Pot Chicken and Rice Pilaf

Elevate your weeknight dinner game with this One-Pot Chicken and Rice Pilaf—juicy chicken, fluffy rice, and bold spices all come together in one pot for minimal cleanup and maximum flavor.

Ingredients

• For the chicken: 1 lb boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
• For the rice: 1 cup basmati rice, 2 cups chicken broth, 1/2 tsp turmeric, 1/2 tsp cumin
• For the veggies: 1 medium onion diced, 2 garlic cloves minced, 1/2 cup frozen peas

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then sear for 4 minutes per side until golden. Remove and set aside.
2. In the same pot, sauté onion and garlic until soft, about 3 minutes. Tip: Scrape up the browned bits for extra flavor.
3. Add rice, turmeric, and cumin, stirring to coat the rice in the spices and onion mixture.
4. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek—keeping the lid on ensures perfectly steamed rice.
5. Nestle the chicken thighs into the rice, add peas, cover, and cook for another 5 minutes. Tip: The chicken should reach an internal temperature of 165°F.
6. Remove from heat and let sit covered for 5 minutes before fluffing the rice with a fork.

Unbelievably tender chicken and aromatic rice make this dish a standout. Serve it with a sprinkle of fresh herbs or a dollop of yogurt for an extra touch of brightness.

Vegetable Fried Rice with Tofu

Just when you thought fried rice couldn’t get any better, we’re tossing in crispy tofu and a rainbow of veggies for a dish that’s as nutritious as it is delicious.

Ingredients

• For the rice: 2 cups cooked white rice (cooled), 1 tbsp vegetable oil
• For the tofu: 1 block firm tofu (14 oz, pressed and cubed), 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tbsp vegetable oil
• For the veggies: 1 cup mixed vegetables (carrots, peas, bell peppers, diced), 2 cloves garlic (minced), 1 tbsp ginger (minced)
• For the sauce: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar

Instructions

1. Press tofu for 15 minutes, then cube. Toss with soy sauce and cornstarch. Tip: Pressing removes excess water for crispier tofu.
2. Heat 1 tbsp oil in a pan over medium-high. Add tofu, cook until golden, 3-4 minutes per side. Remove.
3. In same pan, heat 1 tbsp oil. Add garlic and ginger, sauté 30 seconds until fragrant.
4. Add mixed veggies, stir-fry 3-4 minutes until tender-crisp. Tip: Keep the heat high to avoid soggy veggies.
5. Add rice, breaking up clumps. Stir-fry 2 minutes.
6. Mix sauce ingredients, pour over rice. Stir to coat evenly.
7. Return tofu to pan, stir gently to combine. Cook 1 minute more. Tip: Add a splash of water if rice sticks.

Ready in a flash, this fried rice boasts fluffy grains, crispy tofu, and vibrant veggies. Serve with a drizzle of sriracha for an extra kick.

Spicy Kimchi Rice Bowl

Get ready to turn up the heat with this Spicy Kimchi Rice Bowl—it’s a flavor-packed meal that’s as easy to make as it is delicious. Grab your ingredients, and let’s dive in.

Ingredients

• For the rice: 2 cups cooked white rice, 1 tbsp sesame oil
• For the kimchi mix: 1 cup chopped kimchi, 1 tbsp gochujang (Korean chili paste), 1 tsp sugar, 1 tbsp vegetable oil
• For toppings: 1 fried egg, 1 sliced green onion, 1 tbsp toasted sesame seeds

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat until shimmering.
2. Add 1 cup chopped kimchi and sauté for 2 minutes, until slightly caramelized.
3. Stir in 1 tbsp gochujang and 1 tsp sugar, mixing well to coat the kimchi evenly.
4. Add 2 cups cooked white rice and 1 tbsp sesame oil to the pan, breaking up any clumps with a spatula.
5. Cook for 5 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
6. While the rice cooks, fry 1 egg in a separate pan to your preferred doneness.
7. Transfer the kimchi rice to a bowl, top with the fried egg, and garnish with 1 sliced green onion and 1 tbsp toasted sesame seeds.

Relish the contrast of the crispy rice against the creamy egg yolk, with the kimchi bringing a spicy, tangy punch. Serve it straight from the pan for an Instagram-worthy presentation.

Lemon Herb Quinoa and Rice Blend

Zesty flavors meet hearty grains in this Lemon Herb Quinoa and Rice Blend. Whip up a dish that’s as nutritious as it is Instagram-worthy, perfect for meal prep or a quick dinner fix.

Ingredients

• For the grains:
  • 1 cup quinoa
  • 1 cup long-grain white rice
  • 2 cups water
  • 1 cup vegetable broth
• For the lemon herb mix:
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • Salt to taste

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove its natural bitterness.
2. In a medium pot, combine quinoa, rice, water, and vegetable broth. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and grains are tender.
4. Tip: Let the pot sit covered off the heat for 5 minutes to steam for fluffier grains.
5. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, thyme, basil, and salt.
6. Fluff the grains with a fork, then pour the lemon herb mix over the top. Toss gently to combine.
7. Tip: For an extra flavor boost, toast the quinoa in a dry pan before boiling for a nuttier taste.
8. Serve warm or at room temperature. Garnish with fresh herbs or lemon slices if desired.
9. Tip: This blend makes a fantastic base for bowls—top with roasted veggies and a protein for a complete meal.

Crave-worthy with a fluffy texture and bright, herby notes, this dish is a versatile star. Layer it in mason jars for a grab-and-go lunch or pair with grilled chicken for a protein-packed dinner.

Cheesy Broccoli Rice Casserole

Make your weeknight dinners unforgettable with this Cheesy Broccoli Rice Casserole. It’s creamy, crunchy, and packed with flavor—ready in under an hour!

Ingredients

• For the casserole:
  • 2 cups cooked white rice
  • 2 cups fresh broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1/2 tsp salt
• For the topping:
  • 1/2 cup breadcrumbs
  • 2 tbsp melted butter
  • 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the cooked rice, broccoli florets, cheddar cheese, milk, sour cream, butter, garlic powder, and salt until well combined. Tip: For extra creaminess, let the mixture sit for 5 minutes before baking.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, combine the breadcrumbs, melted butter, and Parmesan cheese for the topping. Sprinkle evenly over the casserole. Tip: For a golden crust, press the topping lightly into the casserole.
5. Bake for 25-30 minutes, or until the topping is golden and the casserole is bubbly around the edges. Tip: Let it rest for 5 minutes before serving to allow the flavors to meld.

Here’s the scoop: this casserole is a textural dream with a crispy top and a creamy, cheesy center. Serve it alongside grilled chicken or enjoy it as a hearty vegetarian main. Either way, it’s a crowd-pleaser!

Teriyaki Salmon Rice Bowl

Overwhelm your taste buds with this Teriyaki Salmon Rice Bowl—juicy salmon meets sticky rice, all drenched in a glossy, homemade teriyaki glaze. Perfect for meal prep or a quick dinner win.

Ingredients

• For the salmon: 2 salmon fillets (6 oz each), 1 tbsp olive oil, salt to taste
• For the teriyaki sauce: 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove
• For the bowl: 1 cup cooked white rice, 1/2 cup shredded carrots, 1/2 cup sliced cucumber, 1 tbsp sesame seeds, 2 sliced green onions

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place salmon fillets on the sheet, drizzle with olive oil, and sprinkle with salt. Bake for 12-15 minutes until flaky.
3. While salmon cooks, combine soy sauce, honey, rice vinegar, ginger, and garlic in a small saucepan over medium heat. Simmer for 5 minutes until thickened. Tip: Stir constantly to prevent burning.
4. Fluff the cooked rice with a fork and divide between two bowls.
5. Top rice with baked salmon, shredded carrots, and sliced cucumber. Tip: For extra crunch, add the veggies cold.
6. Drizzle teriyaki sauce over each bowl and garnish with sesame seeds and green onions. Tip: Save extra sauce for dipping or drizzling.

Unbelievably satisfying, the contrast of warm salmon and cool veggies over sticky rice is a texture dream. Serve with extra sauce on the side for those who dare to dive deeper into flavor.

Mediterranean Rice with Chickpeas

Elevate your weeknight dinner with this Mediterranean Rice with Chickpeas—packed with bold flavors and ready in a flash. Toss together fluffy rice, creamy chickpeas, and a zesty lemon dressing for a dish that’s as vibrant as it is satisfying.

Ingredients

• For the rice:
  • 1 cup basmati rice
  • 2 cups water
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the chickpeas:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika
• For the dressing:
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1/4 tsp salt

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the rinsed rice and toast for 1 minute, stirring constantly.
3. Pour in 2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek—keeping the lid on ensures perfectly fluffy rice.
4. Heat 1 tbsp olive oil in a skillet over medium heat. Add chickpeas, cumin, and paprika. Cook for 5 minutes, stirring occasionally, until chickpeas are golden and crispy.
5. Whisk together lemon juice, 1 tbsp olive oil, minced garlic, and 1/4 tsp salt in a small bowl to make the dressing.
6. Fluff the cooked rice with a fork. Gently fold in the crispy chickpeas and drizzle with the lemon dressing. Tip: For extra freshness, top with chopped parsley or mint.

Flavorful and textured, this dish boasts a delightful contrast between the creamy chickpeas and fluffy rice. Serve it warm with a side of Greek yogurt or stuff it into pita pockets for a portable lunch.

Mexican Rice with Black Beans

Elevate your dinner game with this zesty Mexican Rice with Black Beans—packed with flavor, ready in a flash, and guaranteed to disappear just as fast.

Ingredients

• For the rice: 1 cup long-grain white rice, 2 cups water, 1 tbsp olive oil, 1/2 tsp salt
• For the beans: 1 can (15 oz) black beans, drained and rinsed, 1 tsp ground cumin, 1/2 tsp garlic powder
• For the mix-ins: 1/2 cup diced tomatoes, 1/4 cup chopped cilantro, 1 tbsp lime juice

Instructions

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering.
2. Add 1 cup long-grain white rice, stirring constantly for 2 minutes until lightly toasted.
3. Pour in 2 cups water and 1/2 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes—tip: resist peeking to ensure fluffy rice.
5. While rice cooks, combine drained black beans, 1 tsp cumin, and 1/2 tsp garlic powder in a small saucepan over medium heat, stirring for 3 minutes until warmed through.
6. Fluff rice with a fork, then gently fold in warmed beans, 1/2 cup diced tomatoes, 1/4 cup cilantro, and 1 tbsp lime juice—tip: fold gently to keep grains intact.
7. Serve immediately, garnished with extra cilantro if desired—tip: a squeeze of fresh lime brightens all the flavors.

This dish boasts a perfect balance of fluffy rice and creamy beans, with a kick of lime and cilantro. Try stuffing it into burritos or topping with avocado for extra creaminess.

Savory Mushroom Risotto

Bold flavors meet creamy textures in this Savory Mushroom Risotto—your next weeknight hero that’s as easy to make as it is to devour.

Ingredients

• For the risotto:
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 4 cups chicken broth, warmed
  • 1/2 cup dry white wine
  • 1 cup sliced mushrooms
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add Arborio rice, toasting it lightly for 2 minutes to enhance its nutty flavor.
5. Pour in white wine, stirring constantly until fully absorbed.
6. Begin adding warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
7. After 15 minutes, incorporate sliced mushrooms, continuing to add broth as needed.
8. Cook until rice is al dente and creamy, about 20 minutes total.
9. Remove from heat, then stir in Parmesan cheese and butter for extra richness.
10. Season with salt to taste, then let stand for 2 minutes before serving.

Expert tip: For a deeper flavor, sauté mushrooms separately before adding. Serve this risotto with a sprinkle of fresh herbs or a drizzle of truffle oil to elevate it from simple to spectacular.

Curry Rice with Mixed Vegetables

Fire up your taste buds with this Curry Rice with Mixed Vegetables—a vibrant, one-pan wonder that’s as easy as it is flavorful. Perfect for weeknights or meal prep, this dish packs a punch with minimal effort.

Ingredients

• For the rice:
  • 1 cup jasmine rice
  • 2 cups water
  • 1 tbsp olive oil
• For the curry sauce:
  • 1 tbsp curry powder
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp soy sauce
• For the vegetables:
  • 1 cup mixed vegetables (carrots, peas, bell peppers)
  • 1 tbsp olive oil

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium pot, heat 1 tbsp olive oil over medium heat. Add the rinsed rice and toast for 1 minute, stirring constantly.
3. Add 2 cups water to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek—keeping the lid on ensures perfectly fluffy rice.
4. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the mixed vegetables and sauté for 5 minutes until slightly tender.
5. Stir in the curry powder, coconut milk, and soy sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally. Tip: For a thicker sauce, let it simmer for an extra 2-3 minutes.
6. Fluff the cooked rice with a fork and gently fold it into the curry sauce and vegetables until well combined. Tip: Let it sit for 2 minutes off the heat to absorb the flavors.

Bold flavors and creamy textures make this dish a standout. Serve it in a hollowed-out bell pepper for a fun, edible bowl or top with crispy fried onions for extra crunch.

Jasmine Rice with Coconut Milk

Let’s dive straight into making this creamy, dreamy Jasmine Rice with Coconut Milk—your next kitchen obsession.

Ingredients

• For the rice:
  • 1 cup jasmine rice
  • 1 1/2 cups water
  • 1/2 cup coconut milk
  • 1/2 tsp salt
• For garnish (optional):
  • 2 tbsp toasted coconut flakes
  • 1 tbsp chopped cilantro

Instructions

1. Rinse 1 cup jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 1 1/2 cups water, 1/2 cup coconut milk, and 1/2 tsp salt. Stir once to mix.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid.
4. Simmer for 15 minutes without peeking—this ensures the steam cooks the rice evenly.
5. After 15 minutes, turn off the heat and let the rice sit, covered, for 5 more minutes to absorb all the liquid.
6. Fluff the rice with a fork, then garnish with 2 tbsp toasted coconut flakes and 1 tbsp chopped cilantro if desired.

Buttery and fragrant, this rice pairs perfectly with spicy curries or grilled meats. For a twist, serve it in hollowed-out pineapple halves for a tropical presentation that’ll wow at any dinner party.

Spinach and Feta Rice Bake

Spinach and feta rice bake is the ultimate comfort food hack you didn’t know you needed. Save this for those nights when only cheesy, veggie-packed goodness will do.

Ingredients

• For the rice: 2 cups long-grain white rice, 4 cups water
• For the filling: 10 oz fresh spinach, 1 cup crumbled feta cheese, 1/2 cup grated Parmesan cheese, 2 cloves garlic (minced), 1 tbsp olive oil
• For the topping: 1/2 cup breadcrumbs, 1/4 cup melted butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium pot, bring 4 cups of water to a boil. Add 2 cups of rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly fluffy rice.
3. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
4. Add 10 oz of fresh spinach to the skillet and cook until just wilted, about 2 minutes. Tip: Spinach reduces significantly, so don’t be shy with the amount.
5. In a large mixing bowl, combine the cooked rice, wilted spinach, 1 cup crumbled feta, and 1/2 cup grated Parmesan. Stir until evenly mixed.
6. Transfer the mixture to a greased 9×13 inch baking dish.
7. In a small bowl, mix 1/2 cup breadcrumbs with 1/4 cup melted butter. Sprinkle evenly over the rice mixture.
8. Bake for 25 minutes, or until the top is golden and crispy. Tip: For extra crunch, broil for the last 2 minutes.

Velvety rice meets tangy feta and garlicky spinach under a golden, buttery crust. Serve with a squeeze of lemon or a side of roasted tomatoes for a bright contrast.

Sushi Rice with Avocado

Dive into the creamy, dreamy world of sushi rice with avocado—a dish that’s as easy to make as it is to devour. Perfect for a quick lunch or a fancy dinner side, this recipe brings the sushi bar to your kitchen.

Ingredients

• For the rice: 2 cups sushi rice, 2 cups water, 1/4 cup rice vinegar, 2 tbsp sugar, 1 tsp salt
• For the topping: 1 ripe avocado, sliced, 1 tbsp sesame seeds, 1 sheet nori, cut into strips

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rinsed rice and 2 cups water in a rice cooker. Cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the perfect texture.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Microwave for 30 seconds if needed to help dissolve the sugar.
4. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula. Tip: Fan the rice while mixing to help it cool and become glossy.
5. Let the rice cool to room temperature, then top with sliced avocado, sesame seeds, and nori strips. Tip: For extra flavor, drizzle with a little soy sauce or sprinkle with furikake.

This dish offers a delightful contrast between the creamy avocado and the tangy, slightly sweet rice. Serve it in a bowl for a quick meal or shape it into nigiri for an impressive appetizer.

Tomato Basil Rice Soup

Kick off your comfort food game with this Tomato Basil Rice Soup—bold flavors, simple steps, and maximum coziness in every spoonful.

Ingredients

• For the soup base:
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 4 cups vegetable broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 1 cup cooked white rice
  • 1/4 cup fresh basil, chopped
  • 1/2 cup heavy cream

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in crushed tomatoes and vegetable broth, then season with salt and pepper.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, uncovered.
6. Add cooked rice and chopped basil, stirring to combine.
7. Pour in heavy cream and simmer for an additional 5 minutes to let flavors meld.
8. Remove from heat and let sit for 2 minutes before serving.

Whisk this soup to your table for a creamy, herb-infused delight. The rice adds a satisfying chew, while the basil brightens each bite. Try topping with a drizzle of olive oil or a sprinkle of Parmesan for an extra flavor boost.

Pineapple Fried Rice with Shrimp

Make your taste buds dance with this tropical twist on a classic—Pineapple Fried Rice with Shrimp. It’s a vibrant, flavor-packed dish that’s as fun to make as it is to eat.

Ingredients

• For the rice: 2 cups cooked jasmine rice (cold), 1 tbsp vegetable oil
• For the shrimp: 1/2 lb shrimp (peeled and deveined), 1 tbsp soy sauce, 1/2 tsp garlic powder
• For the veggies: 1/2 cup diced pineapple, 1/4 cup diced red bell pepper, 1/4 cup diced green onions, 1/4 cup peas
• For the sauce: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1/2 tsp sugar

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium-high heat.
2. Add shrimp, 1 tbsp soy sauce, and 1/2 tsp garlic powder. Cook for 2-3 minutes until pink, then remove from pan.
3. In the same pan, add diced pineapple, red bell pepper, green onions, and peas. Stir-fry for 2 minutes until slightly soft.
4. Push veggies to one side, add cold jasmine rice to the other side. Break up any clumps with a spatula.
5. Pour 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/2 tsp sugar over the rice. Mix well with veggies.
6. Return shrimp to the pan. Stir everything together and cook for another 2 minutes until heated through.
7. Tip: Use cold rice to prevent mushiness. Fresh pineapple adds a brighter flavor than canned. Don’t overcrowd the pan to ensure everything cooks evenly.

Dig into a plate of sweet, savory, and slightly smoky goodness. The pineapple adds a juicy burst, while the shrimp brings a tender bite. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation.

Sweet Potato and Rice Hash

Dig into this Sweet Potato and Rice Hash—a crispy, savory bowl of comfort that’s as easy to make as it is to devour. Perfect for breakfast or a hearty side, it’s a game-changer with minimal effort.

Ingredients

• For the hash:
  • 2 cups cooked rice (preferably day-old)
  • 1 large sweet potato, diced into 1/2-inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the topping:
  • 2 eggs
  • 1 tbsp butter
  • 1/4 cup chopped green onions

Instructions

1. Preheat a large skillet over medium-high heat (350°F) and add 1 tbsp olive oil.
2. Add diced sweet potato to the skillet, season with salt and pepper, and cook for 10 minutes, stirring occasionally, until edges are golden.
3. Push sweet potatoes to one side of the skillet, add remaining 1 tbsp olive oil, and spread cooked rice in an even layer. Let it crisp for 5 minutes without stirring.
4. Flip the rice and sweet potatoes together, mixing well, and cook for another 5 minutes until uniformly crispy.
5. In a separate pan, melt butter over medium heat and fry eggs to your liking—sunny-side up adds a creamy texture.
6. Divide the hash between plates, top each with a fried egg, and sprinkle with green onions.

Enjoy the contrast of crispy rice and tender sweet potatoes, with the rich yolk tying it all together. Try adding a dash of hot sauce or avocado slices for an extra kick.

Egg Fried Rice with Peas

Flip your takeout expectations with this Egg Fried Rice with Peas—quick, customizable, and packed with protein. Perfect for a lazy dinner or meal prep, it’s a one-pan wonder that’s ready in 15.

Ingredients

• For the rice: 2 cups cooked white rice (cold), 1 tbsp vegetable oil
• For the eggs: 2 large eggs, 1/2 tsp salt, 1/4 tsp black pepper
• For the mix-ins: 1/2 cup frozen peas, 2 green onions (sliced), 1 tbsp soy sauce

Instructions

1. Heat 1 tbsp vegetable oil in a large non-stick pan over medium-high heat (350°F).
2. Add 2 large eggs, 1/2 tsp salt, and 1/4 tsp black pepper to the pan. Scramble for 1 minute until just set, then remove to a plate.
3. In the same pan, add 2 cups cold cooked white rice. Press down with a spatula and let cook untouched for 1 minute to crisp slightly.
4. Stir in 1/2 cup frozen peas and 2 sliced green onions. Cook for 2 minutes until peas are heated through.
5. Return scrambled eggs to the pan. Drizzle 1 tbsp soy sauce over everything. Toss well to combine and cook for another 1 minute.
6. Serve immediately. Tip: For extra crunch, top with additional sliced green onions or a sprinkle of sesame seeds. Tip: Cold rice fries better—leftovers are ideal. Tip: Double the soy sauce if you like it salty.

Mouthwatering with fluffy rice, soft eggs, and sweet pops of peas, this dish is a texture dream. Try it wrapped in nori for a fun, handheld twist.

Lentil and Rice Stew

Unlock the secret to a hearty, no-fuss dinner with this lentil and rice stew—packed with protein, fiber, and flavors that pop.

Ingredients

• For the base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
• For the stew:
  • 1 cup green lentils, rinsed
  • 1/2 cup white rice, rinsed
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • Salt to taste
• For garnish:
  • Fresh cilantro, chopped
  • Lemon wedges

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté for 3 minutes until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add rinsed lentils, rice, vegetable broth, cumin, turmeric, and salt to the pot.
5. Bring the mixture to a boil, then reduce heat to low and simmer covered for 25 minutes.
6. Check the stew at 20 minutes; if the lentils and rice are tender, it’s ready. If not, continue cooking for another 5 minutes.
7. Remove from heat and let it sit covered for 5 minutes to thicken.
8. Garnish with fresh cilantro and serve with lemon wedges on the side.

Whip up this stew for a creamy texture with a slight bite from the lentils, perfectly balanced by the aromatic spices. Serve it with a dollop of yogurt or over a bed of greens for an extra twist.

Summary

Unlock the joy of cooking with these 20 easy mini rice cooker recipes, perfect for beginners! From hearty meals to sweet treats, this roundup offers something for everyone. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!