Monthly Archives: July 2014

Rice Cooker Rice Pudding Recipe



  • 2 cups white rice (preferably long-grain)
  • 1 cup raisins
  • 7 cups whole milk
  • ¾ sugar (granulated)
  • ¼ teaspoon salt
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla
  • 3 eggs


  1. Coat your rice cooker’s pot with a thin layer of butter.
  2. Add the milk (6 cups first), rice, sugar, and salt.
  3. Stir the ingredients well.
  4. Cover it.
  5. Start cooking on high mode. Cook it until the rice is well-cooked and the pudding has a creamy form. It may take 3 to 4 hours to reach desired consistency.
  6. Add remaining cup of milk, raisins, cinnamon, vanilla, brown sugar and eggs. You may also put additional milk, as needed.
  7. Serve it immediately.

Credit for the photo and recipe goes to

Rice Cooker Vegetable Frittata Recipe



  • 4 large-sized eggs (beaten)
  • ½ cup of frozen spinach (it must be drained and dry-squeezed)
  • ½ cup of cleaned, sliced, fresh button mushrooms
  • ¼ cup grated cheese (Parmesan cheese is more preferred.)
  • 2 green onions (chopped)
  • ½ teaspoon of ground thyme
  • ½ teaspoon of ground oregano
  • Pinch of slat
  • Small amount of ground black pepper


  1. Grease your rice cooker’s inner pot using non-stick cooking spray.
  2. Get a medium bowl.
  3. Add the spinach, onions and mushrooms into the bowl.
  4. Mix them thoroughly.
  5. Pour the frittata into the cooker’s inner pot.
  6. Place the lid.
  7. Turn on the cooker and press the cook button
  8. Let it cook for at least 10 to 15 minutes.
  9. Make sure that the eggs are set on the top before slicing it using a plastic spatula.

This recipe and photo is courtest of

Rice Cooker Black Bean Chili Recipe



  • 1 can black beans (refried)
  • 2 cans black beans (drain and rinse them thoroughly)
  • 1 can of black beans (don’t remove the water)
  • 1 can chopped tomatoes
  • 2 cups of diced carrots
  • ½ cup diced onion
  • 2 cloves garlic (crushed)
  • 2 tablespoons of chili powder (any brand will do)
  • 1 tablespoon cumin
  • 1 cup vegetable broth
  • 1 serving of shredder cheese
  • 1 serving of chopped avocado
  • A pinch of salt


  1. Use a large pot to sauté onions and olive oil. Cook the onions until they become translucent.
  2. Add garlic and carrots. Cook them until the carrots are softened.
  3. Transfer the mixture to your rice cooker.
  4. Add the broth, cumin, chili powder and tomatoes.
  5. Turn on your rice cooker and let it cook on regular setting
  6. Add the black beans.
  7. Cook it for another cycle.
  8. Add refried beans.
  9. Mix all ingredients.
  10. Leave the cooker on warm mode to allow the refried beans to hot temperature.
  11. Add cheddar cheese and avocado.
  12. Serve.

Credit goes to cookingwithmykids for the photo and recipe.

Rice Cooker Banana Bread Recipe

rice cooker recipes


  • 1 ½ cups white flour (you may use 1 cup of enriched wheat flour.)
  • 1 cup mashed bananas (This is about 2 to 3 medium-sized bananas.)
  • ¼ cup milk
  • ¼ cup softened butter
  • ¾ cup white sugar or brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large-sized egg
  • ½ teaspoon vanilla (optional)
  • 1 teaspoon cinnamon


  1. Get a large mixing bowl to combine the sugar, baking powder, baking soda, and salt.
  2. Make sure that they’re properly mixed.
  3. Add the mashed banana, butter, milk, vanilla and cinnamon.
  4. Mix them all until the batter has creamy, thick consistency. To make sure that you have the ideal consistency, you may use an electric mixer (if you have one). Hand-mixing the bananas and the butter to achieve uniform consistency can be a little tricky. It’s a good idea to soften the butter first before mixing it with the other ingredients.
  5. Add other ingredients that you want, such as chopped nuts.
  6. Coat the inside of the cooker with oil.
  7. Pour the mixture into the rice cooker’s pot evenly.
  8. Start the cooker. You may use the same settings as you would when you cook rice. Depending on the model of your rice cooker, you may need to run it twice to make sure that it’s well cooked.
  9. Pop the cake out and serve it while it’s still hot.

Credit goes to for the photo and recipe