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Mushroom rice in a rice cooker bowl with a spoon.

Mushroom Rice In A Rice Cooker

Keri Bevan
Making delicious mushroom rice in a rice cooker is an absolute breeze. Rice cookers are such a versatile kitchen appliance that can whip up much more than just plain rice.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Japanese
Servings 4 servings
Calories 264 kcal

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.

Notes

❄️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.

Nutrition

Calories: 264kcalCarbohydrates: 47gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 645mgPotassium: 283mgFiber: 3gSugar: 4gVitamin A: 188IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Keyword mushroom rice in rice cooker
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