Making delicious mushroom rice in a rice cooker is an absolute breeze. Rice cookers are a versatile kitchen appliance that can whip up so much more than just plain rice!
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From perfectly cooked basmati rice to zesty cilantro lime rice, this handy gadget knows how to simplify meal prep.
That's why I'm excited to introduce you to my newest rice cooker recipe - delicious umami packed mushroom rice. This mushroom rice recipe is a real game-changer for busy weeknights. Simply pop all your ingredients in the rice cooker, press a button, and you'll end up with fluffy rice infused with earthy mushroom flavors, garlic, soy sauce, and ginger. Serve it as a savory side dish alongside your favorite protein, or enjoy it as a light vegan main.
Related Post: Wild Rice In A Rice Cooker
Reasons You'll Love This Recipe
💚 This is an incredibly easy, hands-off recipe thanks to the rice cooker doing all the heavy lifting. Just add the ingredients and let it cook itself!
💚 Mushroom rice can be served as a tasty side, or bulked up with proteins/veggies to make it a complete vegetarian or vegan main course.
💚Using your rice cooker means no watching over a pot on the stove and less clean up afterwards. Perfect!
💚 This is a great meal prep recipe. Make a big batch of mushroom rice in your rice cooker to have flavorful rice ready for easy meals throughout the week.
👨🍳How To Make Mushroom Rice In A Rice Cooker
- Step 1 - Wash The Rice: Wash the jasmine rice in a colander, moving it around with your hands until the water runs clear. Drain and set aside.
- Step 2 - Saute The Aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Step 3 - Toast The Rice: Add the jasmine rice to the skillet and stir to coat the grains with the aromatics. Cook for an additional 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
- Step 4 - Add Rice To Rice Cooker With Liquids: Transfer the sautéed rice mixture to the rice cooker. Pour in the vegetable broth, then add the soy sauce, mirin and sesame oil. Stir gently to combine.
- Step 5 - Add Mushrooms: Place the sliced mushrooms on top of the rice mixture in the rice cooker, distributing them evenly.
- Step 6 - Cook The Rice: Close the rice cooker lid and set it to the "Cook" setting. Let it cook until it switches to the "Keep Warm" mode, usually about 15-20 minutes. Now, leave the rice on warm for 5-10 minutes.
- Step 7 - Fluff The Rice: Once the rice is cooked, fluff it gently with a fork to incorporate the mushrooms evenly throughout the rice. Garnish with green onions and sesame seeds.
Top Tip
Boost the umami flavor by using a combination of mushroom varieties. Cremini, shiitake and oyster mushrooms are all great choices. The different mushroom varieties will give you layers of savory, earthy notes.
🍽️What To Serve With Mushroom Rice
- Kick up the protein content by stirring in this marinated air fryer tempeh.
- You could add cubes of marinated tofu. Check out my favorite tofu marinades here: Tofu Marinade (15 Ways)
- Rice cooker mushroom rice would be a great side to serve with this sweet potato sushi.
- This miso flavored caramelized eggplant would be great served on a bed of mushroom rice.
❄️Storage Instructions
Refrigerator
Once cooled, leftover mushroom rice can be stored in an airtight container in the refrigerator for 3-4 days. To help prevent the rice from drying out, press a piece of plastic wrap directly onto the surface of the rice before sealing the container.
Freezer
Rice cooker mushroom rice freezes beautifully. Allow it to cool completely, then transfer portions into freezer-safe bags or containers. Remove as much air as possible and seal tightly. Frozen mushroom rice will keep for 2-3 months.
To reheat, either microwave the frozen rice for a few minutes, stirring occasionally until heated through. Or transfer the frozen rice to a covered saucepan with a few tablespoons of broth or water and heat gently over medium-low, stirring frequently, until piping hot in the center.
🙋Frequently Asked Questions
No, you don't have to use jasmine rice for this mushroom rice recipe. Any long grain white rice like basmati or even sushi rice can be substituted in equal amounts and cooked according to your rice cooker's instructions. I've made this recipe with brown rice, and it was great! If you do choose to use brown rice, you will need to increase the rice to broth ratio to 2:1. So, for every cup of brown rice, you will need to use 2 cups of vegetable broth (or water).
If your mushroom rice is not fluffy, it could be due to using the incorrect rice to liquid ratio or not allowing the rice to steam properly after cooking. Make sure to follow the recipe's measurements carefully and let the rice rest for 5-10 minutes with the lid on after the cook cycle finishes to allow the grains to fully steam and fluff up.
Absolutely! This recipe will work with any variety of mushrooms. I recommend mushrooms with a deep, earthy flavor like shiitake mushrooms for the best flavor. Having said that, you can use whatever mushrooms you have on hand.
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📖 Recipe
Mushroom Rice In A Rice Cooker
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 cup jasmine rice
- 1 ½ cups vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon mirin
- 2 teaspoons sesame oil
- 1½ cups assorted mushrooms sliced - I recommend shiitake, cremini or oyster mushrooms
- Salt and pepper to taste
- Chopped green onions or sesame seeds optional
Instructions
- Wash the jasmine rice in a colander, moving it around with your hands, until the water runs clear. Drain and set aside.
- Heat a the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
- Add the jasmine rice to the skillet and stir to coat the grains with the aromatics. Cook for an additional 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
- Transfer the sautéed rice mixture to the rice cooker. Pour in the vegetable broth, then add the soy sauce, mirin and sesame oil. Stir gently to combine.
- Place the sliced mushrooms on top of the rice mixture in the rice cooker, distributing them evenly.
- Close the rice cooker lid and set it to the "Cook" setting. Let it cook until it switches to the "Keep Warm" mode, usually about 15-20 minutes. Now, leave the rice on warm for 5-10 minutes.
- Once the rice is cooked, fluff it gently with a fork to incorporate the mushrooms evenly throughout the rice. Garnish with green onions and sesame seeds.
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