This rice cooker pilaf rice recipe guarantees the most flavorful rice! With the convenience of a rice cooker, it’s great for hands off and easy cooking. It’s made with wholesome and savory ingredients, like chicken broth, mushrooms, garlic and crunchy almonds. Perfect for busy weeknights with the use of the rice cooker’s “set it and forget it” function!
I love making this dish for my family because I don’t have to fuss over it while it’s cooking, and can use that time to prep and cook a protein, like my oven baked chicken skewers or air fryer salmon. With the help of my small and mighty rice cooker, it makes the most perfectly fluffy rice every time with so little effort!
This rice pilaf pairs well with just about everything! My family gobbles this up and hardly leaves any leftovers – I hope this becomes one of you and your family’s favorite sides as well!
Ingredients
Rice – Use long grain rice like Jasmine rice.
Aromatics – Garlic and onion give are great flavors for the rice.
Butter – Adds a rich and savory flavor.
Chicken Broth – This boosts the flavor of the rice. You may use low sodium chicken broth, or substitute water if you prefer to keep this dish on the lighter side.
Add Ons – For extra savory flavor and a hardy texture, add mushrooms and slivered almonds for a nice crunch!
Equipment
Rice Cooker – I use a Tiger JBV- S series. It’s great for our family of four and cooks up to 3 cups of 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, diced mushroom, almonds, garlic, onion, butter and seasoning. Stir the ingredients together.
3). Press the “cook” button and walk away!
4). When the rice is done cooking, fluff with a fork and serve immediately!
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 rice texture mushy.
- Enjoy the rice immediately, if you keep it in the rice cooker too long, (depending on the rice cooker) the rice may form a burnt crust on the bottom of the pot.
- Stir up all the ingredients well in the pot prior to cooking to ensure even distribution of flavors.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Frequently Asked Questions
Rice pilaf has a variety of additional ingredients that add texture and flavor to the dish, whereas regular rice is cooked plain.
Cooked rice pilaf that comes out mushy is caused by too much water or broth. When rinsing your rice before cooking, make sure to drain it well and add the appropriate amount of water to rice ratio (see instructions that accompany your rice).
Long grain rice works well, like Jasmine or Basmati rice.
More rice cooker recipes
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Rice Cooker Rice Pilaf
Equipment
Ingredients
- 1 cup Jasmine Rice
- 1 cup mushrooms, diced
- 1 ¼ cup chicken broth
- ¼ cup onion, chopped
- ¼ cup slivered almonds
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 bay leaf
- ½ teaspoon kosher salt
Notes
- 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 rice texture mushy.
- Enjoy the rice immediately, if you keep it in the rice cooker too long, (depending on the rice cooker) the rice may form a burnt crust on the bottom of the pot.
- Stir up all the ingredients well in the pot prior to cooking to ensure even distribution of flavors.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.