20 Delicious Comfee Rice Cooker Recipes for Busy Weeknights

Weeknight dinners don’t have to be stressful—your trusty rice cooker can whip up way more than just grains! From creamy risottos to hearty one-pot meals, we’ve rounded up 20 delicious, fuss-free recipes that turn your countertop hero into a weeknight savior. Whether you’re craving comfort food or something fresh and fast, these dishes are sure to satisfy. Ready to ditch the takeout menu? Let’s get cooking!

Garlic Butter Shrimp and Rice

This one-pan wonder delivers juicy shrimp, fluffy rice, and a garlicky butter sauce that’ll have everyone scraping their plates clean.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, melt remaining 2 tbsp butter. Add garlic and sauté for 30 seconds until fragrant. Stir in rice, smoked paprika, salt, and black pepper, coating evenly.
3. Pour in chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until rice is tender.
4. Return shrimp to the skillet, drizzle with lemon juice, and toss gently. Cover and heat for 2 minutes. Garnish with parsley.

The magic here? The rice soaks up all the garlic butter and shrimp juices, making every bite irresistible.

Tip: For extra richness, stir in a splash of heavy cream with the broth.

One-Pot Chicken and Mushroom Rice

This cozy, savory dish is a weeknight hero—tender chicken, earthy mushrooms, and fluffy rice all come together in one pot with minimal fuss.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same pot, add the onion and mushrooms. Cook for 4 minutes until softened, then stir in 3 cloves minced garlic and 1 tsp dried thyme; cook for 30 seconds until fragrant.
3. Add the rice, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to coat. Pour in 2 cups chicken broth and return the chicken (and any juices) to the pot. Bring to a boil.
4. Cover, reduce heat to low, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed. Let stand off heat for 5 minutes.
5. Fluff with a fork, sprinkle with 2 tbsp parsley, and serve.

The magic here? The rice soaks up all the savory pan juices, making every bite rich and flavorful without extra effort.

Tip: For extra depth, swap half the broth for dry white wine.

Coconut Jasmine Rice with Mango

This tropical-inspired side dish is like sunshine on a plate—creamy coconut rice meets sweet, juicy mango for a combo that’s downright addictive.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 3/4 cup water
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 ripe mango, diced
• 1 tbsp toasted coconut flakes (optional garnish)
• Fresh mint leaves (optional garnish)

Instructions:

1. In a medium saucepan, combine jasmine rice, coconut milk, water, 1 tbsp sugar, and 1/2 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
2. Turn off heat and let the rice sit, covered, for 10 minutes (no peeking—this steams it perfectly!). Fluff with a fork.
3. Fold in diced mango, then top with toasted coconut flakes and mint leaves if using. Serve warm or at room temperature.

The magic here? The rice soaks up all that rich coconut flavor while staying fluffy, and the mango adds a burst of freshness. It’s a vacation in every bite.

Tip: For extra fragrance, toss a pandan leaf or lime zest into the pot while cooking (remove before serving).

Vegetable Fried Rice with Tofu

This veggie-packed fried rice is a weeknight hero—quick, satisfying, and loaded with crispy tofu and colorful veggies.

Ingredients:

• 1 (14 oz) block firm tofu, pressed and cubed
• 3 tbsp soy sauce, divided
• 1 tbsp sesame oil
• 2 tbsp vegetable oil, divided
• 3 cups cooked and cooled jasmine rice (day-old works best!)
• 1 cup diced carrots
• 1 cup frozen peas, thawed
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 tsp sugar
• 1/2 tsp ground white pepper
• 2 green onions, sliced

Instructions:

1. Crisp the tofu: Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add tofu and cook, undisturbed, for 3 minutes until golden. Flip, drizzle with 1 tbsp soy sauce, and cook 3 more minutes. Transfer to a plate.
2. Sauté veggies: In the same skillet, heat remaining 1 tbsp vegetable oil. Add carrots and cook 3 minutes until slightly softened. Add peas and garlic; cook 1 minute until fragrant.
3. Scramble eggs: Push veggies to one side. Pour beaten eggs into the empty space and scramble until just set, about 1 minute.
4. Fry the rice: Add rice, breaking up clumps. Pour remaining 2 tbsp soy sauce, sugar, and white pepper over top. Toss everything together and cook 3 minutes until rice is heated through.
5. Finish: Return tofu to the skillet, add green onions, and drizzle with sesame oil. Toss once more and serve immediately.

The secret? Pressing the tofu ensures it gets irresistibly crispy, while the sesame oil adds a nutty finish that ties everything together.

Tip: For extra flavor, swap half the soy sauce with oyster sauce or add a splash of rice vinegar at the end.

Spicy Kimchi Rice Bowl

This fiery, umami-packed rice bowl comes together in minutes, making it perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients:

• 1 cup cooked short-grain white rice (day-old works best)
• 1/2 cup chopped kimchi, plus 1 tbsp kimchi juice
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp vegetable oil
• 1 large egg
• 1 green onion, thinly sliced
• 1 tsp sesame seeds

Instructions:

1. Heat vegetable oil in a skillet over medium-high. Add chopped kimchi and stir-fry for 2 minutes until slightly caramelized.
2. Reduce heat to medium, then stir in cooked rice, breaking up clumps. Add 1 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp kimchi juice. Cook for 3 minutes, tossing constantly until rice is evenly coated and glossy.
3. Push rice to one side of the skillet. Crack egg into the empty space and fry sunny-side-up (3 minutes for runny yolk).
4. Top rice with fried egg, sliced green onion, and sesame seeds.

The magic here? The kimchi juice and gochujang create a punchy, fermented depth that clings to every grain of rice—no bland bites allowed!

Tip: For extra crunch, add quick-pickled cucumbers (just toss slices with 1 tsp rice vinegar and 1/2 tsp sugar).

Lemon Herb Rice with Grilled Chicken

Bright, zesty, and packed with fresh flavors, this one-pan wonder is weeknight dinner magic—ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 2 tbsp olive oil, divided
• 1 tbsp lemon zest (from 1 large lemon)
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt, plus extra for seasoning
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Prep the chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken thighs lightly with salt and pepper. Cook for 5–6 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. Toast the rice: In the same skillet, add remaining 1 tbsp olive oil, rice, and garlic. Cook for 2 minutes, stirring, until rice is lightly toasted.
3. Simmer: Pour in chicken broth, lemon zest, lemon juice, oregano, 1/2 tsp salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (no peeking!).
4. Finish: Fluff rice with a fork, then stir in parsley. Slice chicken and serve over rice.

The secret? Toasting the rice unlocks a nutty depth that balances the punchy lemon and herbs—no bland grains here!

Tip: For extra tang, drizzle grilled chicken with a squeeze of fresh lemon before serving.

Teriyaki Salmon and Rice

This sweet-savory teriyaki salmon pairs perfectly with fluffy rice for a meal that feels fancy but comes together in a flash.

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1/3 cup soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp vegetable oil
• 1 tsp sesame seeds
• 2 cups cooked white rice
• 1 green onion, thinly sliced

Instructions:

1. In a small bowl, whisk together 1/3 cup soy sauce, 3 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Add salmon fillets skin-side down and cook for 4 minutes until crisp. Flip and cook 2 more minutes.
3. Pour the sauce over the salmon and simmer for 3–4 minutes, spooning glaze over the fillets until thickened.
4. Serve salmon over 2 cups cooked rice, drizzle with extra glaze, and top with 1 tsp sesame seeds and sliced green onion.

The magic here? The glaze reduces into a sticky, caramelized coating that clings to every bite of salmon.

Tip: For extra flavor, marinate the salmon in half the sauce for 15 minutes before cooking.

Mexican Cilantro Lime Rice

This bright and zesty rice is the perfect side for tacos, burrito bowls, or grilled meats—it’s fresh, flavorful, and ready in under 30 minutes!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 3/4 cups water
• 2 tbsp unsalted butter
• 1/2 tsp salt
• 1/4 cup finely chopped fresh cilantro
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 1 clove garlic, minced

Instructions:

1. In a medium saucepan, melt the 2 tbsp unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
2. Add the rinsed rice and toast, stirring frequently, for 2 minutes until lightly golden. Pour in the 1 3/4 cups water and 1/2 tsp salt, then bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff the rice with a fork, then gently fold in the 1/4 cup cilantro, 2 tbsp lime juice, and 1 tsp lime zest until evenly combined.

The lime zest adds a fragrant pop, while the butter gives the rice a rich, fluffy texture—no one will believe it’s this simple!

Tip: For extra flavor, swap water for chicken or vegetable broth.

Sweet and Sour Pineapple Rice

This vibrant rice dish balances tangy pineapple with a hint of sweetness, making it a crowd-pleasing side or light meal.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 cup diced fresh pineapple (or canned in juice, drained)
• 1/2 red bell pepper, diced
• 1/4 cup finely chopped red onion
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp vegetable oil
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Cook rice according to package instructions. Fluff with a fork and set aside.
2. Heat vegetable oil in a large skillet over medium-high. Sauté red onion and bell pepper for 3 minutes until slightly softened.
3. Add pineapple, rice vinegar, soy sauce, honey, and red pepper flakes (if using). Cook for 2 minutes, stirring to coat.
4. Fold in cooked rice and stir gently until evenly combined and heated through, about 3 minutes.
5. Garnish with cilantro and serve warm.

The juicy pineapple caramelizes slightly in the skillet, adding pops of brightness against the savory rice—perfect for clearing out the fridge or pairing with grilled meats.

Tip: For extra texture, toss in 1/4 cup toasted cashews with the rice.

Curry Lentil and Rice Stew

This hearty stew is a one-pot wonder, blending warm curry spices with creamy lentils and fluffy rice—comfort food that’s as easy as it is satisfying.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 cup dried brown or green lentils, rinsed
• 1/2 cup basmati rice, rinsed
• 4 cups vegetable broth
• 1 (14-oz) can diced tomatoes
• 1 tsp salt
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic, ginger, 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Add the lentils, rice, 4 cups broth, diced tomatoes, and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally.
3. Uncover and stir in the 1/2 cup coconut milk. Simmer for 5 more minutes until slightly thickened. Taste and adjust salt if needed.
4. Serve topped with cilantro.

The magic here? The rice cooks right in the stew, soaking up all the spiced broth for a perfectly balanced texture—creamy lentils, tender grains, and just a hint of coconut richness.

Tip: For extra depth, toast the curry powder in a dry skillet for 30 seconds before adding it to the pot.

Spinach and Feta Rice Pilaf

This vibrant rice pilaf is a one-pan wonder, packing fresh spinach, salty feta, and fluffy rice into a dish that’s as easy as it is satisfying.

Ingredients

• 1 ½ cups long-grain white rice (like basmati or jasmine)
• 2 ½ cups low-sodium chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 5 oz fresh baby spinach (about 5 packed cups)
• ½ cup crumbled feta cheese
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions

1. In a large skillet with a lid, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in 3 minced garlic cloves and 1 tsp dried oregano; cook for 30 seconds until fragrant.
2. Add the rice and toast, stirring constantly, for 2 minutes. Pour in 2 ½ cups broth, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Uncover and gently fold in the spinach in batches until wilted. Sprinkle ½ cup feta over the top, drizzle with 1 tbsp lemon juice, then cover again off the heat for 5 minutes to let the cheese soften.
4. Fluff with a fork, taste for seasoning, and serve warm.

The magic here? The spinach stays bright and fresh while the feta melts just enough to coat every grain. It’s a side dish that steals the spotlight.

Tip: For extra crunch, top with toasted pine nuts or slivered almonds right before serving.

BBQ Pulled Pork Rice Bowl

This hearty rice bowl piles tender pulled pork, tangy BBQ sauce, and crisp veggies over fluffy rice for a meal that’s as satisfying as it is simple.

Ingredients

• 1 cup long-grain white rice, uncooked
• 2 cups cooked pulled pork (store-bought or homemade)
• 1/2 cup BBQ sauce, plus extra for drizzling
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 cup shredded red cabbage
• 1/2 cup diced avocado
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Cook the rice according to package instructions. Fluff with a fork and set aside.
2. In a skillet over medium heat, warm the olive oil. Add the pulled pork, 1/2 cup BBQ sauce, garlic powder, smoked paprika, and salt. Stir and cook for 3–4 minutes until heated through.
3. Toss the shredded cabbage with lime juice and a pinch of salt.
4. Divide the rice among bowls. Top with the BBQ pork, cabbage, avocado, and cilantro. Drizzle with extra BBQ sauce.

The contrast of smoky pork, creamy avocado, and crunchy cabbage makes every bite exciting—no boring bowls here!

Tip: For extra texture, sprinkle crushed tortilla chips or pickled jalapeños on top.

Mediterranean Chickpea Rice Salad

This vibrant salad is packed with fresh flavors and hearty textures—perfect for a light lunch or a side dish that steals the show.

Ingredients:

• 1 cup uncooked basmati rice
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/4 cup finely chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 3 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook the basmati rice according to package instructions. Let it cool slightly.
2. In a large bowl, combine the cooked rice, chickpeas, cucumber, cherry tomatoes, red onion, feta, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Let the salad sit for 10 minutes before serving to let the flavors meld.

The creamy feta and zesty lemon dressing balance the earthy chickpeas and crisp veggies, making every bite refreshing and satisfying.

Tip: For extra brightness, add a handful of kalamata olives or a sprinkle of za’atar before serving!

Cheesy Broccoli and Rice Casserole

This comforting casserole combines tender broccoli, fluffy rice, and a creamy cheese sauce for a side dish that’s hearty enough to steal the spotlight.

Ingredients:

• 2 cups cooked white rice (or 1 cup uncooked, prepared according to package)
• 3 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 ½ cups shredded sharp cheddar cheese
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• ¼ cup sour cream
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup panko breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, whisk together the condensed soup, milk, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
3. Fold in the cooked rice, broccoli florets, and 1 cup of the shredded cheddar until evenly coated. Spread mixture into the prepared dish.
4. Sprinkle the remaining ½ cup cheddar and panko breadcrumbs (if using) over the top. Bake for 25–30 minutes until bubbly and golden.

The magic here? The broccoli stays crisp-tender while the rice soaks up the rich, cheesy sauce—no mushy veggies in sight!

Tip: For extra depth, stir in ½ tsp smoked paprika with the seasonings.

Sesame Ginger Rice with Vegetables

This vibrant rice dish is packed with nutty sesame, zesty ginger, and crisp-tender veggies—perfect for a quick weeknight side or a light meal on its own.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 ½ cups water
• 2 tbsp toasted sesame oil, divided
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 cup bell peppers (any color), diced
• 1 cup snap peas, trimmed and halved
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp sesame seeds, plus extra for garnish
• 2 green onions, thinly sliced

Instructions:

1. In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add ginger and garlic, sautéing for 30 seconds until fragrant. Add bell peppers and snap peas, stirring for 3–4 minutes until crisp-tender.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey, and remaining 1 tbsp sesame oil. Pour over veggies and toss to coat.
4. Fluff cooked rice with a fork and gently fold into the veggie mixture along with sesame seeds. Garnish with green onions and extra sesame seeds.

The magic here? Toasting the sesame seeds in the skillet before adding the rice deepens their flavor, giving every bite a cozy, nutty crunch.

Tip: For extra protein, toss in cubed tofu or shredded rotisserie chicken with the veggies.

Thai Basil Beef and Rice

This Thai Basil Beef is a quick, flavor-packed stir-fry that comes together faster than takeout—perfect for busy weeknights when you crave something bold and fresh.

Ingredients:

• 1 lb ground beef (85% lean)
• 3 cloves garlic, minced
• 1 Thai chili (or 1/2 jalapeño), thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• Cooked jasmine rice, for serving

Instructions:

1. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat. Add the ground beef and cook, breaking it up, until browned (about 5 minutes).
2. Push the beef to one side; add 3 cloves minced garlic and 1 sliced Thai chili. Stir-fry for 30 seconds until fragrant.
3. Toss in 1 sliced red bell pepper and cook for 2 minutes until slightly softened.
4. Reduce heat to medium. Add 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp fish sauce, and 1 tsp sugar. Stir to coat everything evenly.
5. Turn off the heat and fold in 1 cup Thai basil leaves until just wilted.
6. Serve immediately over jasmine rice.

The magic here? The basil adds a sweet-peppery punch right at the end, keeping its vibrant flavor front and center.

Tip: For extra crisp-tender veggies, add the bell pepper 30 seconds after the garlic to keep some crunch.

Quinoa and Wild Rice Medley

This hearty, nutty medley is a wholesome side or light main that’s packed with texture and earthy flavors—perfect for meal prep or a fuss-free dinner.

Ingredients:

• ½ cup quinoa, rinsed
• ½ cup wild rice
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small shallot, finely diced
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup dried cranberries
• 2 tbsp chopped toasted pecans
• 1 tbsp fresh parsley, chopped

Instructions:

1. In a medium saucepan, combine quinoa, wild rice, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes (or until liquid is absorbed and grains are tender).
2. Meanwhile, heat olive oil in a skillet over medium heat. Add shallot and sauté for 3 minutes until soft. Stir in garlic, salt, and black pepper; cook for 1 minute until fragrant.
3. Fluff the cooked grains with a fork, then gently fold in the shallot mixture, dried cranberries, pecans, and parsley.

The contrast of chewy wild rice, fluffy quinoa, and pops of sweet cranberries makes this dish as vibrant as it is satisfying.

Tip: For extra depth, toast the quinoa in a dry skillet for 2 minutes before boiling.

Caramelized Onion and Mushroom Rice

This cozy, one-pan dish transforms humble ingredients into a deeply savory side—perfect for weeknights or impressing guests.

Ingredients:

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 cup long-grain white rice
• 1 3/4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves

Instructions:

1. Melt 2 tbsp unsalted butter in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 20 minutes until golden and caramelized.
2. Increase heat to medium, add mushrooms, and cook for 5 minutes until they release their juices and brown slightly.
3. Stir in rice, coating it with the butter and vegetables. Pour in 1 3/4 cups chicken broth, 1 tbsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, sprinkle with 1 tsp thyme, and let sit covered for 5 minutes.

The magic here? Slow-cooked onions melt into the rice, while soy sauce adds a subtle umami punch—no fancy techniques required.

Tip: For extra richness, swap 1/2 cup broth with dry white wine in step 3.

Honey Sriracha Chicken Rice Bowl

Sweet, spicy, and totally crave-worthy—this rice bowl comes together fast with a sticky glaze that’ll have you licking the spoon.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup honey
• 2 tbsp Sriracha
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1/2 tsp grated ginger
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1/4 cup sliced green onions
• 1 tbsp toasted sesame seeds

Instructions:

1. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Sriracha, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1/2 tsp grated ginger.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add chicken and cook for 5–6 minutes, stirring occasionally, until browned.
3. Pour the sauce over the chicken and simmer for 3–4 minutes, stirring constantly, until the glaze thickens and coats the chicken.
4. Divide 2 cups cooked rice between bowls, top with glazed chicken, and sprinkle with 1/4 cup sliced green onions and 1 tbsp sesame seeds.

The magic here? The glaze caramelizes into a glossy, finger-licking sauce that clings perfectly to tender chicken.

Tip: For extra crunch, add quick-pickled cucumbers (just toss slices with 1 tbsp rice vinegar and a pinch of sugar).

Pumpkin Spice Rice Pudding

This creamy, spiced-up twist on classic rice pudding is like a hug in a bowl—comforting, fragrant, and just sweet enough to feel like dessert (or a very indulgent breakfast).

Ingredients:

• 1 cup uncooked short-grain white rice
• 4 cups whole milk
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• Pinch of salt
• Whipped cream (optional, for serving)

Instructions:

1. In a medium saucepan, combine rice, milk, pumpkin puree, sugar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Stir well.
2. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 30–35 minutes, stirring frequently, until rice is tender and mixture thickens to a porridge-like consistency.
3. Remove from heat and let sit for 5 minutes—it’ll thicken further as it cools. Serve warm with a dollop of whipped cream if desired.

The magic here? The rice soaks up all the pumpkin and spices while staying toothsome, giving you a pudding that’s lush but never mushy.

Tip: For extra depth, swap half the milk for coconut milk and garnish with toasted pecans.

Conclusion

With 20 easy and delicious recipes, your Comfee rice cooker is about to become your weeknight hero! From hearty meals to sweet treats, there’s something for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this article for later. Happy cooking!