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Vikas joshi

Updated on Jun 4, 2026•food-cooking

What Can You Cook in a Rice Cooker Besides Just Rice?

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3 Answers
M
mudas saraziz
Updated on May 21, 2026

1. Make a hot breakfast.

To make oats or other hot grains, include somewhat less milk or water than you would for burner cooking (and some cleaved nuts and dried organic products in the event that you need). The "keep warm" capacity will shield nourishment from getting cold and gooey―perfect for a considerable length of time when everybody gets up at an alternate time.

2. Steam vegetables.

In the event that your machine accompanies a liner rack, use it to cook cut vegetables, tofu, potatoes, or even shrimp, fish filets, or chicken bosoms. Take out and fill in as a simple, one-pot dinner.

3. Make risotto without blending.

Saute onions in a spread in an open rice cooker, at that point include 1 section Arborio rice and 4 sections fluid, (for example, stock and wine). Cook for around 25 minutes in an on/off cooker or utilize the "moderate" or "porridge" cycle if your machine has one. Blend in ground cheddar and herbs toward the end.

4. Slow-cook soups, beans, or stews.

Give your rice cooker enough fluid and time and it will make since a long time ago stewed dishes without searing or bubbling over (the manner in which moderate cookers now and then can). Attempt split-pea soup with ham, or put meat (that has been caramelized in the oven) and vegetables in the cooker with tomatoes, wine, and herbs for a generous supper.

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R
Rinki Singh
Updated on May 21, 2026

I bought a rice cooker several years ago. I used to make perfect rice – every time. But to your surprise rice cooker can be used to cook several dishes other than rice. Few of them are listed below –

Grains – All the grains and seeds like quinoa can be cooked in a rice cooker. You can take 1 cup of grains with 2 cups of water. It will give you the desired and perfect result. Try it and make use of your rice cooker now. You can also follow this link and prepare a protein-filled dish with great ease.

Bread – Even though you don’t have an oven, and want to make fresh homemade bread, the rice cooker will be a boon to you. It is easy to make and fantastic. Follow this easy tutorial for making bread in a rice cooker, you will surely have an amazing experience.

Oatmeal – Did you know that in addition to making great rice, the rice cooker makes great oatmeal too? You might have to play around with the amount of liquid before you get the oatmeal consistency you like. You can start with 1 cup of regular oats (no soaking needed). Afterward, add 1 3/4 cups of liquid for the regular oats. Finally, I add salt according to the taste. Close the rice cooker and cook it at a lower temperature. When the machine beeps your oatmeal is ready, stir and serve hot.

Heat the leftover soup – You can heat the leftover soup, in the rice cooker with the lid open. Close and switch to “keep warm” so that it will remain hot and perfect.

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Ishaanvi Reddy
From the kitchen to the page — making food writing as honest, practical, and fla...
Answered on May 15, 2026
  • Maggi or instant noodles
  • Pasta
  • Steamed vegetables
  • Oats and porridge
  • Khichdi
  • Soup
  • Boiled eggs
  • Momos and dumplings through steaming
  • Poha or upma
  • Simple cakes or brownies in some rice cookers
  • Quinoa and other grains
  • One-pot meals with vegetables and spices

Many modern rice cookers can also keep food warm automatically and support steaming or slow cooking functions. Honestly, rice cookers are much more versatile than most people think and can be very useful for students, hostel life, or quick everyday cooking.

Must Read: what is the story behind the birth of Saturn?

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ABOUT THE AUTHORIshaanvi Reddy

Ishaanvi Reddy is a trained chef and food writer with over 4 years of professional experience in culinary arts and food content. She holds a Diploma in Culinary Arts from the Institute of Hotel Management (IHM), Hyderabad — a qualification that gives her food writing a level of technical accuracy that distinguishes it from content written without kitchen experience. Her content covers recipes, cooking techniques, ingredient guides, food culture, nutrition basics, and restaurant trends across India. Her work has appeared on platforms including Slurrp, Herzindagi Food, and Eat This Not That India, where she writes for home cooks and food enthusiasts who want content that is tested, practical, and rooted in real culinary knowledge — not just adapted from other sources. With hands-on kitchen experience spanning South Indian, North Indian, and Continental cuisines, Ishaanvi brings a cross-regional perspective to her food writing. She has published 150+ food articles and recipes, covering everything from everyday meal planning to deep dives into the science of cooking and the cultural history of Indian food. Across all her work, every recipe is kitchen-tested, every technique is chef-verified, and every recommendation comes from direct culinary experience — not guesswork.

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