This rice cooker mushroom rice is a savory and hearty side dish that goes well with just about any grilled meat or veggie. It’s a quick and easy rice cooker recipe, you only need to chop a few ingredients, and then throw it all in the pot - a perfect side dish with the press of a button!
We use our rice cooker everyday! I’m able to make delicious one pot meals like rice cooker oatmeal , rice cooker beans and rice, and rice cooker rice pilaf, that are perfect for busy weeknights. As a one pot meal, you don’t have to worry about any additional sauteing or dishes! The mushroom flavor in this dish is full of savory umami-ness that’s so satisfying. It’s a delicious option that your whole family will enjoy!
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Ingredients
Rice - Use long grain rice like Jasmine rice.
Chicken Broth – This boosts the flavor and gives the rice a savory flavor. You can substitute vegetable broth for a vegetarian option.
Brown Mushrooms - Cremini or baby portobello mushrooms have more flavor than white button mushrooms.
Aromatics - Garlic and shallot (or use white or yellow onion).
Butter - Adds a delicious rich flavor to the rice.
Bay leaf - I love adding bay leaf to my broths and rice cooker meals, it has a subtle herbal fragrance and taste.
Kosher salt
Parsley for garnish (optional)
Equipment
Rice Cooker- I use a Cuckoo six cup model It’s great for our family of four and cooks enough rice for large parties.
Instructions
1). Wash the rice and drain well in a strainer.
2). Add the rice to the pot, along with the chicken broth, garlic, shallot, butter, bay leaf, and kosher salt.
3). Add the chopped mushrooms on top and do not stir (let it sit on the top of the rice and broth). Press the “cook” button and walk away!
4). When the rice is done cooking (about 45 min for my Cuckoo rice cooker), open the rice lid and evenly sprinkle the remaining ¼ teaspoon of salt on top of the mushrooms. Let it absorb for 3 minutes, then stir in the mushrooms and fluff the rice.
Serve with your favorite grilled or roasted chicken or beef, or top with grilled veggies for a delicious meatless meal!
Pro Tips
- After you rinse the rice, make sure to drain the water very well—give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
- Finely chop the shallot or onion for a better texture without big chunks of onion.
- Make sure to save half the salt to sprinkle on top of the mushrooms before serving. The salt will absorb into the cooked mushrooms and bring out more umami flavor without making the dish overly salty.
- I like a medium chop on the mushrooms, about ½ inch or so in thickness, so they’re not too big and hard to eat when cooked, but also not too small where you lose the texture of the mushroom in the rice.
- For more mushroom flavor, add 2-3 ounces more of mushrooms - don’t worry, it won’t affect the consistency of the rice.
- Experiment with other mushroom varieties, like shitake, portobello or oyster mushrooms.
- Lightly rinse the mushroom prior to cutting, shake to dry. Do not soak the mushrooms, they will absorb water.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Frequently Asked Questions
Yes, fresh mushrooms are cheaper and readily available in most grocery stores. I recommend using fresh over dried.
For my Cuckoo rice cooker, it took about 45 minutes, however different rice cookers may have varying times.
You can use any edible mushroom to make mushroom rice. I prefer using easy-to-find varieties like cremini, portobello, shitake and oyster mushrooms. Feel free to experiment and try other varieties too!
Nope! This is a one pot rice cooker recipe, no need to saute the mushrooms. You can still get tasty mushroom flavor by adding uncooked mushrooms directly to the pot, and letting the rice cooker steam the mushrooms, so their juices are incorporated into the rice.
Yes, carrots, celery, edamame, corn and peas are great options.
More Rice Cooker recipes to try
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Easy Rice Cooker Mushroom Rice
Equipment
Ingredients
- 1 cup Jasmine rice use US measuring (dry) cup
- 1 ¼ cup chicken broth or vegetable broth
- 8 ounces brown mushrooms, chopped into ½ inch pieces
- ¼ cup shallot, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 bay leaf
- ½ teaspoon Kosher salt, divided
- parsley for garnish (optional)
Instructions
- Rinse rice in a mesh strainer. Make sure to shake out excess water well.
- Add the rice to the pot, along with the chicken broth, garlic, shallot, butter, bay leaf, and ¼ teaspoon kosher salt.
- Add the chopped mushrooms on top and do not stir (let it sit on the top of the rice and broth).
- Set rice cooker to cook or start (depending on the cooker functions).
- When the rice is done cooking, open the lid and evenly sprinkle the remaining ¼ teaspoon of salt on top of the mushrooms. Let it absorb for 3 minutes, then stir in the mushrooms and fluff the rice.
Notes
- Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
- After you rinse the rice, make sure to drain the water very well—give it a few hard shakes in the strainer to take out as much water as possible. Too much residual water may make the dish mushy.
- Lightly rinse the mushroom prior to cutting, shake to dry. Do not soak the mushrooms, they will absorb water.
- Cooking time may vary, depending on your rice cooker.
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