18 Easy Rice Cooker Recipes for Busy Weeknights

Weeknights don’t have to mean takeout or sad sandwiches—your trusty rice cooker is the secret to easy, delicious meals with minimal effort! From cozy one-pot dinners to hands-off comfort food, we’ve rounded up 18 fuss-free recipes that’ll save your busy nights. Whether you’re craving something hearty, fresh, or just fast, these dishes deliver. Ready to make dinner a breeze? Let’s dig in!

Classic White Rice

Fluffy, perfectly cooked white rice is a kitchen staple—master this simple method, and you’ll never rely on takeout again.

Ingredients

• 1 cup long-grain white rice (like jasmine or basmati)
• 1 ½ cups water
• ½ tsp salt
• 1 tbsp unsalted butter (optional)

Instructions

1. Rinse the rice: Place rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 30 seconds. This removes excess starch for fluffier results.
2. Cook: In a medium saucepan, combine rinsed rice, 1 ½ cups water, ½ tsp salt, and butter (if using). Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes.
3. Rest: Remove from heat and let sit, covered, for 10 minutes (no peeking—this steams the rice!). Fluff with a fork before serving.

The key here? That undisturbed resting time gives you tender, separate grains every time.

Tip: For extra fragrance, swap water with chicken or vegetable broth.

Fluffy Jasmine Rice

Nothing beats the fragrant, delicate texture of perfectly cooked jasmine rice—here’s how to nail it every time.

Ingredients:

• 1 cup jasmine rice
• 1 1/4 cups water
• 1/2 tsp salt
• 1 tsp neutral oil (like avocado or vegetable)

Instructions:

1. Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs clear, about 1 minute. Shake gently to drain.
2. In a medium saucepan, combine the rinsed rice, 1 1/4 cups water, 1/2 tsp salt, and 1 tsp oil. Stir once to distribute.
3. Bring to a boil over high heat, then immediately reduce to the lowest simmer and cover tightly with a lid. Cook undisturbed for 15 minutes.
4. Turn off the heat and let the rice steam (still covered!) for 10 more minutes—no peeking! Fluff gently with a fork before serving.

The key here is patience: that final steam ensures each grain stays separate and cloud-light.

Tip: For extra fragrance, swap water for coconut milk (or a 50/50 mix) and add a pandan leaf while cooking.

Savory Coconut Rice

This fragrant, slightly sweet coconut rice is the perfect side dish to balance spicy curries or grilled meats—plus, it comes together in just one pot!

Ingredients:

• 1 cup jasmine rice (or long-grain white rice)
• 1 (13.5 oz) can full-fat coconut milk
• 3/4 cup water
• 1 tbsp coconut oil (or neutral oil)
• 1 small shallot, finely diced (about 1/4 cup)
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Heat 1 tbsp coconut oil in a medium saucepan over medium heat. Add 1/4 cup diced shallot and sauté for 2 minutes until softened. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Add the drained rice, 1 tsp salt, 1/2 tsp sugar, and 1/4 tsp black pepper, stirring to coat the grains. Pour in the can of coconut milk and 3/4 cup water, scraping any browned bits from the pan.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 more minutes.
5. Fluff with a fork and garnish with 2 tbsp chopped cilantro (if using).

The magic here? Coconut milk toasts with the rice for a nutty depth, while keeping every bite luxuriously creamy.

Tip: For extra texture, toast 2 tbsp shredded coconut in a dry pan until golden and sprinkle on top before serving.

Garlic Butter Rice

This simple buttery rice is infused with golden garlic and a touch of parsley—perfect for pairing with roasted chicken or saucy shrimp.

Ingredients:

• 1 cup long-grain white rice (like jasmine or basmati)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 3/4 cups low-sodium chicken broth (or water)
• 1/2 tsp salt
• 1 tbsp chopped fresh parsley

Instructions:

1. Rinse the rice under cold water until the water runs clear, then drain well.
2. Melt the butter in a medium saucepan over medium heat. Add the garlic and sauté for 1 minute until fragrant but not browned.
3. Add the rice and stir to coat in the butter. Toast for 1 minute, then pour in the chicken broth and sprinkle with the salt.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until liquid is absorbed). Remove from heat and let sit, covered, for 5 minutes.
5. Fluff with a fork, stir in the parsley, and serve warm.

The magic here is in toasting the rice—it adds a subtle nuttiness that makes this side dish anything but basic.

Tip: For extra richness, swap half the broth for canned coconut milk and add a squeeze of lime at the end.

Vegetable Fried Rice

This veggie-packed fried rice is a weeknight hero—quick, flexible, and packed with that irresistible takeout flavor.

Ingredients

• 3 cups cold cooked jasmine rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1 cup diced carrots (about 2 medium)
• 1 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp sugar
• ½ tsp white pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the pan. Sauté carrots for 2 minutes, then add peas and white parts of green onions. Cook 1 minute until fragrant.
3. Stir in garlic and cook 30 seconds. Add rice, breaking up clumps with a spatula. Cook 3 minutes until grains are lightly toasted.
4. Reduce heat to medium. Add soy sauce, sesame oil, sugar, and white pepper, tossing to coat. Fold in scrambled eggs and green onion tops. Cook 1 minute more.

The magic here? Cold rice fries up with perfect texture—crispy-edged yet fluffy, just like your favorite Chinese spot.

Tip: Swap in any veggies you like! Bell peppers or broccoli work great—just chop small for quick cooking.

Chicken and Rice Casserole

This creamy Chicken and Rice Casserole is the ultimate comfort food—tender chicken, fluffy rice, and a cheesy topping come together in one fuss-free dish.

• 1.5 lbs boneless, skinless chicken breasts, diced
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1.5 cups chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until soft, then stir in 2 cloves minced garlic and cook for 30 seconds.
2. In a 9×13-inch baking dish, combine uncooked rice, diced chicken, the onion mixture, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Pour in 1 can cream of mushroom soup and 1.5 cups chicken broth, stirring gently to mix.
3. Cover tightly with foil and bake for 45 minutes. Uncover, sprinkle with 1 cup cheddar cheese, and bake for 10 more minutes until bubbly and golden.

The magic here? The rice cooks perfectly in the broth and soup, absorbing all that savory flavor while keeping the chicken juicy.

Tip: For extra crunch, top with buttery breadcrumbs before adding the cheese.

Mexican Rice with Beans

This hearty one-pot dish is packed with smoky spices and tender beans—perfect for taco night or meal prep!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 (8 oz) can tomato sauce
• 2 cups low-sodium chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add rice and toast for 2 minutes, stirring often. Pour in tomato sauce, broth, cumin, smoked paprika, salt, and pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, fluff rice gently, then stir in black beans. Cover and cook 5 more minutes until liquid is absorbed.
4. Remove from heat and let sit 5 minutes. Garnish with cilantro before serving.

The smoky paprika and cumin infuse every bite, while the beans add a creamy contrast to the fluffy rice. Tip: For extra flavor, toast the rice until golden before adding liquids!

Spicy Kimchi Rice

This fiery, tangy kimchi rice is a one-pan wonder that turns pantry staples into a bold, satisfying meal—no fancy skills required!

Ingredients:

• 2 cups cooked short-grain white rice (day-old works best)
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp sugar
• 2 green onions, thinly sliced
• 1 fried egg per serving (optional)

Instructions:

1. Heat vegetable oil in a large skillet over medium-high. Add garlic and sauté for 30 seconds until fragrant.
2. Add kimchi and cook for 2 minutes, stirring occasionally, until edges crisp slightly. Stir in gochujang, soy sauce, sesame oil, sugar, and kimchi juice until combined.
3. Fold in rice, breaking up clumps with a spatula. Cook for 5–7 minutes, pressing rice into the pan occasionally for crispy bits.
4. Top with green onions and serve immediately, optionally crowned with a runny-yolked fried egg.

The magic here? The kimchi’s fermented punch mellows into a deep umami while the gochujang brings a sweet-heat balance—plus those crispy rice bits are pure gold.

Tip: For extra crunch, sprinkle with toasted sesame seeds or nori strips right before serving.

Creamy Mushroom Risotto

This rich, velvety risotto is comfort food at its finest—earthy mushrooms and a touch of white wine make it restaurant-worthy without fuss.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 cup Arborio rice
• 1/3 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Warm the broth in a saucepan over low heat. Keep it simmering.
2. In a large skillet, melt 1 tbsp butter with olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and mushrooms, cooking for 5 minutes until mushrooms release their juices.
3. Add the Arborio rice, stirring to coat in the butter. Toast for 1 minute, then pour in the white wine. Cook until mostly absorbed, about 2 minutes.
4. Add 1/2 cup of warm broth to the skillet, stirring frequently until absorbed. Repeat, adding broth in 1/2-cup increments, until rice is tender and creamy (about 20 minutes total).
5. Stir in the remaining 1 tbsp butter, 1/2 tsp salt, 1/4 tsp pepper, and Parmesan. Garnish with parsley.

The key to this risotto’s luscious texture? Toasting the rice first and stirring patiently—no shortcuts!

Tip: For extra depth, sauté mushrooms separately until deeply browned before adding them back in step 4.

Teriyaki Chicken Rice Bowl

This sticky-sweet teriyaki chicken bowl comes together in under 30 minutes, delivering restaurant flavor with pantry staples.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp mirin (or substitute 1 tbsp rice vinegar + 1 tsp sugar)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions:

1. Whisk together 1/3 cup soy sauce, 3 tbsp honey, 2 tbsp mirin, garlic, and ginger in a bowl.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Cook chicken for 5-6 minutes until browned, stirring occasionally.
3. Pour sauce over chicken and simmer 4-5 minutes until thickened to a glaze, turning pieces to coat.
4. Divide rice among bowls. Top with chicken, shredded carrots, and drizzle with remaining pan sauce. Garnish with green onions and sesame seeds.

The magic here? Letting the sauce reduce into a glossy lacquer that clings to every nook of the chicken. No sad, soggy takeout containers here!

Tip: For extra crunch, quick-pickle the carrots in rice vinegar while the chicken cooks.

Quinoa and Rice Pilaf

This hearty pilaf combines fluffy quinoa and tender rice with warm spices for a side dish that’s as versatile as it is satisfying.

Ingredients:

• 1/2 cup quinoa, rinsed
• 1/2 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add quinoa and rice, stirring for 2 minutes until lightly toasted.
2. Pour in 2 cups vegetable broth, then stir in 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed and grains are tender. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff with a fork and garnish with 2 tbsp parsley before serving.

The mix of quinoa and rice gives this pilaf a delightful texture—chewy yet light—while the cumin adds a subtle earthy warmth. Perfect for pairing with roasted veggies or grilled chicken!

Tip: For extra depth, toast the quinoa and rice in the oil until fragrant (about 3–4 minutes) before adding the broth.

Sweet Sticky Rice with Mango

This Thai-inspired dessert is pure comfort—creamy coconut rice paired with ripe mango for a tropical treat that feels like sunshine on a plate.

Ingredients:

• 1 cup glutinous (sticky) rice, soaked overnight
• 1 (13.5 oz) can coconut milk
• 1/3 cup granulated sugar
• 1/2 tsp salt
• 2 ripe mangoes, sliced
• 1 tbsp toasted sesame seeds (optional)

Instructions:

1. Drain soaked rice and steam in a bamboo basket or steamer for 20 minutes until translucent and tender.
2. While rice cooks, warm coconut milk, sugar, and salt in a saucepan over medium heat, stirring until sugar dissolves (2–3 minutes). Remove from heat.
3. Transfer hot rice to a bowl and gently fold in the coconut mixture. Let sit for 10 minutes to absorb the liquid.
4. Divide rice among bowls, top with mango slices, and sprinkle with sesame seeds if using.

The magic here? The rice soaks up the coconut milk like a sponge, turning luxuriously rich without being heavy. It’s the ultimate balance of sweet and creamy.

Tip: For extra flair, drizzle leftover coconut milk over the mango before serving.

Herbed Lemon Rice

Bright, fragrant, and ready in under 30 minutes, this herbed lemon rice is the perfect side dish to liven up any meal.

Ingredients:

• 1 cup long-grain white rice (like basmati or jasmine)
• 2 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• Zest and juice of 1 large lemon (about 2 tbsp juice)
• 1/4 cup finely chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, melt the 2 tbsp unsalted butter over medium heat. Add the shallot and cook for 2–3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice and toast, stirring frequently, for 1–2 minutes until lightly golden. Pour in the 2 cups broth, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then gently fold in the lemon zest, 1/4 cup parsley, and 2 tbsp dill.

The lemon zest and fresh herbs add a pop of freshness, while the toasted rice gives this dish a subtle nutty depth—no bland sides here!

Tip: For extra richness, swap the butter for olive oil and finish with a sprinkle of crumbled feta.

Curry Rice with Vegetables

This cozy one-pot curry rice is packed with vibrant veggies and warm spices—perfect for a quick, flavorful weeknight dinner.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups vegetable broth
• 1 cup diced carrots
• 1 cup chopped bell peppers (any color)
• 1/2 cup frozen peas
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until softened. Stir in garlic, 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add jasmine rice, carrots, and bell peppers, stirring to coat in the spices. Pour in 1 3/4 cups vegetable broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 15 minutes. Uncover, sprinkle peas on top, then cover and cook 5 more minutes until liquid is absorbed.
4. Fluff rice with a fork, garnish with cilantro (if using), and serve warm.

The turmeric and curry powder create a golden-hued rice with just the right balance of earthy and aromatic flavors—no takeout needed!

Tip: For extra richness, stir in a splash of coconut milk with the broth.

Rice Cooker Mac and Cheese

Who knew your rice cooker could whip up the creamiest mac and cheese? This hands-off method delivers comfort food with zero fuss.

Ingredients:

• 2 cups elbow macaroni (uncooked)
• 2 cups water
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Add macaroni, water, milk, butter, garlic powder, onion powder, dry mustard, salt, and black pepper to the rice cooker. Stir gently to combine.
2. Close the lid and set to the “White Rice” or standard cook cycle. Let cook for 15 minutes (no peeking!).
3. Open the lid and stir in cheddar and Parmesan until fully melted and creamy, about 2 minutes. If needed, close the lid for 1–2 more minutes to melt cheeses completely.

The steam from the rice cooker keeps the pasta perfectly tender while creating a luxuriously smooth sauce—no roux required!

Tip: For extra crunch, sprinkle with panko breadcrumbs and broil in a oven-safe dish for 2 minutes.

One-Pot Rice and Lentils

This hearty one-pot wonder is a weeknight lifesaver—fluffy rice, tender lentils, and warm spices come together with minimal cleanup.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 cup brown or green lentils, rinsed
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups vegetable broth
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in the garlic, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the rice and lentils, stirring to coat in the spices. Pour in 3 cups vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Turn off the heat and let sit, covered, for 5 minutes. Fluff with a fork, discard the bay leaf, and garnish with parsley.

The lentils and rice cook perfectly in sync here, absorbing all the smoky-spiced broth for a dish that’s satisfying but never mushy.

Tip: For extra depth, toast the rice and lentils in the dry pot for 1 minute before adding oil.

Steamed Rice with Mixed Vegetables

This fuss-free, veggie-packed rice dish is a weeknight hero—fluffy, colorful, and ready in under 30 minutes.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ½ cups water
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, corn, diced bell pepper)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil

Instructions:

1. In a medium pot, heat 1 tbsp vegetable oil over medium heat. Add 2 cloves garlic and sauté for 30 seconds until fragrant.
2. Add mixed vegetables and stir-fry for 2 minutes. Stir in 1 cup rinsed rice and toast for 1 minute.
3. Pour in 1 ½ cups water, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Turn off heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then drizzle with 1 tbsp soy sauce and 1 tsp sesame oil. Toss gently to combine.

The sesame oil adds a nutty depth that makes this simple dish taste restaurant-worthy—perfect for soaking up saucy mains or standing alone with a fried egg on top.

Tip: For extra flavor, swap water with vegetable broth and add a pinch of red pepper flakes with the garlic.

Rice Cooker Oatmeal with Berries

Wake up to creamy, hands-off oatmeal packed with juicy berries—your rice cooker does all the work while you sip your coffee.

Ingredients:

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1 cup milk (dairy or plant-based)
• 1 tbsp maple syrup
• 1/2 tsp cinnamon
• Pinch of salt
• 1 cup mixed fresh berries (blueberries, raspberries, or strawberries)
• 1 tbsp chia seeds (optional)

Instructions:

1. Add the oats, water, milk, maple syrup, cinnamon, and salt to the rice cooker. Stir gently to combine.
2. Close the lid and set the rice cooker to the “porridge” or “white rice” setting. Cook for 15 minutes (or until the machine signals done).
3. Open the lid, stir in the berries and chia seeds (if using), then let sit for 2 minutes to soften the berries slightly.

The berries burst into jammy pockets, swirled into the warm oats for a cozy, almost dessert-like breakfast—no stovetop stirring required.

Tip: For extra creaminess, swap half the water with additional milk.

Conclusion

With these 18 easy rice cooker recipes, busy weeknights just got a whole lot tastier—and simpler! Whether you’re craving comfort food or something fresh, there’s a dish here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!