Everything Cooker

January 26, 2012

Good morning rice cooker!


I bought this rice cooker after talking to Emily about 10 different times about it. I was hesitant to drop so much money on something I’ve never used before and when there are less expensive models out there. But I kept coming back to a few features this one had – timer, multiple settings, and a friends oath of greatness. So I got the lesser expensive of her two Zojirushis.

I bought the cooker for cooking RICE + GRAINS, not oatmeal. Emily makes steel cut oats in hers daily, but I prefer stove top rolled oats and the hundreds of cooking techniques to chewy steel cut. But that doesn’t mean I won’t give rice cooker oats a try now and then for fun. I love the idea of setting a timer and having breakfast waiting on a lazy day. And what a great way to feed a crowd!

Since I didn’t have any steel cut oats, I chose Coach’s Oats, which are like quick cooking steel cut.


I really had no idea how to cook these. The rice cooker mentions rolled oats but says to use the white rice setting. Emily uses the porridge setting. I didn’t want to set the timer on the first day so I could supervise. So I decided to use 1/4 cup extra water and the porridge setting.

Inside went: 1/3 cup Coach’s Oats, 1.25 cups water, half banana, pinch salt, 1 tbsp currants, sprinkle of cinnamon.


I set it to porridge and pushed go.


But since the porridge the manual refers to is something made with rice and because I was using quick cooking oats, I went back after 30 minutes when I started to smell the wonderful oat aroma. I listened. I hear sizzling and feared I was burning them so I opened it all up and found my oats were ready! Had I waited for the whole cycle to complete(which I think was over an hour’s time), I’m sure they would have burned. I’ll try the white rice setting next time!

Pro: I was able to do chores while they cooked

Con: I wasn’t able to rely on a timer to tell me when they were done.


Topped with some chia charger and strawberry poppyseed jam! I forgot to record whoever gave me this jam, but it is fabulous!



Another con: I like to add milk to my oats not just for creaminess but for the protein + calcium. I’m not sure how milk would have worked here (would it burn?) so that’s a drawback of rice cooker oatmeal.


Still, super delicious.


I’ll keep fiddling with this until I find the right setting and proportions for quick cooking oats. I’d love any advice you all have!

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{ 104 comments… read them below or add one }

1 Hope @ With A Side Of Hope January 26, 2012 at 9:08 am

I’ve always wanted a rice cooker! My fiance and I registered for one. I’m glad to see that it makes yummy oats! :)


2 Kathy January 26, 2012 at 9:11 am

I’d say keep cooking the oats the way you like it and save the rice cooker for different, longer cooking grains like steel cut oats, rice, rye berries, etc. Can you cook beans in there after they’ve been soaked? If so, I would love to invest in one because I don’t buy canned and cooking beans can take a while!


3 KathEats January 26, 2012 at 9:19 am

I don’t know the answer to that. My guess is a crockpot would be a better choice, but they seem to work in similar ways


4 Dom January 26, 2012 at 10:20 am

Crock pots are great for oats! I use it all the time for my family. I put it on the pot right before bed. I once put a whole bunch of toppings in little bowls and had them build their oen bowl of oats. So much fun! p.s. They do not work in similar ways-in my opinion. Rice cookers dry out grains more. It is better if you soak the grains overnight. We use our rice cooker at least twice a week. I have not forgotten about your gift btw. Thesis is taking priority! Much love to you.Gotta go. Kids are a cryin’.


5 Ashley @ Coffee Cake and Cardio January 26, 2012 at 9:11 am

I’ve never thought about using a rice cooker for this. Those oats look great! Might have to add it to my wedding registry.


6 kathleen @ the daily crumb January 26, 2012 at 9:12 am

i’ve been debating a rice cooker for months now. thanks for your review! will definitely look forward to hearing what you think when you use it for the rice/grains.


7 Claire @ Live and Love to Eat January 26, 2012 at 9:12 am

Looks like great texture! Thicker = more filling to me (even if it’s all in my head 😉 ).


8 Hillary January 26, 2012 at 9:12 am

Is it weird to be wary of an appliance? Because I am super wary of rice cookers. I know that doesn’t make any sense, but like you, I’d be afraid that I’d burn it if I walked away!


9 Gina @ Running to the Kitchen January 26, 2012 at 9:13 am

I’m interested to hear how much you end up using it. I’ve thought about a rice cooker but I’m just not sure it’s worth the $ and space investment.


10 Cat @Breakfast to Bed January 26, 2012 at 9:14 am

oddly enough, it’s REALLY good for making soft puddings like bread or custard or plum, too!!


11 Angela @ Eat Spin Run Repeat January 26, 2012 at 9:14 am

No idea if the milk would burn, but I wouldn’t think so if you were using a medium setting… would love to know what the answer is from someone who’s tried it is though! My roommate in university had a rice cooker and I was always tempted to try it, but she NEVER cleaned it properly so that was always a big deterrent!


12 kaila@ healthy helper blog! January 26, 2012 at 9:14 am

Sounds like a great convenient way to cook oats in the morning! But most mornings I wake up to a growling stomachache so I don’t know how long I could wait for oats to cook! I am a microwave girl all the way! 😉


13 Cait's Plate January 26, 2012 at 9:17 am

Oooh I love the idea of being able to make oats in a rice cooker! I can’t wait until you perfect it (so I can then use the same method obviously 😉 )!


14 Emilie @ Emilie's Enjoyables January 26, 2012 at 9:17 am

I recently added this exact rice cooker to my wedding registry after reading over and over again about how much Emily loves it. I’ll look forward to hearing more about your experiments with it!


15 Laura @ Sprint 2 the Table January 26, 2012 at 9:18 am

Either way it looks fabulous! You could always pour some milk over it after you plate your oats – that’s how I usually do mine so it cools it enough to eat immediately.


16 KathEats January 26, 2012 at 9:20 am

I thought about doing that – but then I’d cool down my oats!! I’d have to heat it first


17 Kinley @ Better Off Barefoot January 26, 2012 at 9:21 am

I have used milk in the rice cooker before and they do turn out! I have never gotten rice cooker rolled oats to work out quite as well as stovetop though… so I never was a convert :S But I do LOVE it for rice, beans, grains, etc! Have fun experimenting!


18 Katie @ Talk Less, Say More January 26, 2012 at 9:24 am

What about just warming up a bit of milk and pouring it over the top after? I like creamy oats too, so it’s gotta have at least a bit of milk!


19 Maria @ Sinfully Nutritious January 26, 2012 at 9:25 am

I have a rice cooker and have been considering a grain cooker. I go back and forth. I don’t know if will end up in my closet of stuff I thought I needed, used a few times, and then when back to the old way. That happens to me, a lot! Your oats do look really good, and you may have me convinced. I’ll have to give it some more thought.


20 Katie @ Peace Love & Oats January 26, 2012 at 9:28 am

Haha, a rice cooker is definitely another item on my list, but below the vitamix! Maybe you could search online for some oats recipes in rice cookers and see if other people have used milk?


21 Jen January 26, 2012 at 9:29 am

Hmm, sounds like it takes more time than the stove top? I’ve heard you can cook oats in a slow cooker overnight if you want to have convience to get up and go too.


22 toni January 26, 2012 at 9:40 am

Kath, I have the exact same rice cooker. I use it for steel cut oats that I set up the night before using the timer. Ratio for 2 people: I use 1/2 cup oats and 2 cups liquid ( 1 cup water and 1 cup almond milk) plus cinnamon and half a banana. I use the porridge setting. Sometimes I add 1/3 cup pumpkin too. All the night before. It comes out perfectly. The almond milk is for the creaminess and I feel ok leaving it in the rice cooker all night. no problems. I also use that model for making all my grains. Warning that brown rice takes almost 2 hours but you set and forget.


23 Stephanie January 26, 2012 at 10:59 am

I agree with toni. I have the more expensive version that Emily uses and I cook oats overnight with milk and they turn out fine. The oats will not burn because the way the rice cooker works is it senses how much water is left in the food and will stop cooking once the ratio of water:food is what it expects it to be for that setting. Hope that makes sense.

My mom is korean and I grew up using a rice cooker daily. It has NEVER burnt anything. If anything, it will under/overcook something depending on how much liquid is put in with the food item.

And GABA brown rice takes even longer (around 3.5 hours I think) in my rice cooker. Not sure if your rice cooker has this setting, but it’s suposed to be the healthiest way to eat rice. It makes the brown rice soft too. =)


24 Sarah January 26, 2012 at 11:18 am

Ah HA! I have the same rice cooker as Kath and never had anything burn. I figured it was just magical. Thanks Stephanie for the explanation!


25 Tracy January 26, 2012 at 1:28 pm

Yes! I have the same rice cooker as well. My understanding was the same as Stephanie’s reply.

My experience is that it’s pretty fail proof! I’ve been using mine for about 2 years for all different kinds of oats and grains (even mixing kinds) and have never had anything come out anything but perfect. If I’m unsure of how to set the cooking cycle, I just guess! The rice cooker seems to figure it out!

It’s definitely worth the money to buy a “smart” cooker in my opinion.


26 Erin January 26, 2012 at 4:15 pm

Sounds like I need a new one. I have a cheap one and my rice is always stuck to the bottom.


27 Emily Malone January 26, 2012 at 9:12 pm

YES to ALL of this! It is a “smart” rice cooker, and I’ve never had anything burn either. That’s the “fuzzy logic” feature – it senses the amount of water and moisture and doesn’t burn anything. Genius! And why it’s so worth it to buy a nice rice cooker. :)


28 Kelly January 26, 2012 at 4:39 pm

I just got this rice cooker for Christmas and LOVE the steel cut oats it makes. I use the exact same technique and ingredients as Toni mentioned. It’s creamy, delicious, and perfect every time. However, I still haven’t gotten the hang of cooking the grains. What setting do you use for grains (e.g. quinoa, millet, barley, etc.)? Do you use the same liquid/grain ratio that you would use on the stove top? I keep looking online for a little cheat sheet for making grains in the rice cooker (e.g. grain/liquid ratios and rice cooker settings) but haven’t found one yet.


29 KathEats January 26, 2012 at 6:46 pm

Thanks for the tips! Do you know where I can find info for all kinds of grains?


30 Emily Malone January 26, 2012 at 9:13 pm

Kath, buy the book: The Ultimate Rice Cooker Cookbook – has ratios for everything! My general ratios are…

quinoa, brown rice 2:1
millet, lentils, steel cut oats 3:1

Cook steel cut on porridge, everything else I do on quick cooking!


31 KathEats January 26, 2012 at 10:06 pm

I just need to borrow yours!! Glad the quick cooking button works well. I’m writing this down for safe keeping!


32 Dom January 26, 2012 at 10:08 pm

Oh my goodness! I did not know there was a rice cooker book! Mine is not so fancy though. Just has a timer and a warm setting.


33 Jennifer January 27, 2012 at 9:33 am

I have this book, but it was harder to find than I thought. I ended up ordering it from a book company in Austraila through Amazon.com The book is awesome though! And I use milk for my oats all the time and it’s fine. Just don’t leave it sit overnight.


34 Zoe Schaeffer February 3, 2012 at 4:32 pm

Not sure if rice cooker ratios are different, but Whole Foods usually has pamphlets called “Bulk Basics” near the bulk section (ask customer service) with ratios for every kind of grain and bean imaginable. Very useful! And free!


35 Hilliary @Happily Ever Healthy January 26, 2012 at 9:42 am

I really want to get a rice cooker, my sister has one and loves it! I may need to invest in one!


36 Susan H. @ The Food Allergy Chronicles January 26, 2012 at 9:43 am

I have a friend who loves her rice cooker for oats in the morning…I myself am leary…I still prefer the old fashioned stove top method, especially if one is only cooking a single serving. How’s the clean up? I can see it coming in handy for mulitple servings. Especially for a dinner party when one could use an extra burner and have the rice quietly cooking off to the side. Will be interested to see how it fits into your life. I am sitting on the fence.


37 Tracy January 26, 2012 at 1:29 pm

Clean up is easier and faster than stove top oats!


38 Salad Maggie January 26, 2012 at 9:44 am

Great choice – I have a similar cooker. Use it alllll the time.

I have never every burned anything in a rice cooker – I actually don’t think it’s possible. The only thing that would happen is that the grain would get less and less liquidy – so if you kept it in the full time it would probably just be really chewy. Rice cookers like this one are quite smart and have sensors, which is why I think it’s impossible to burn anything.


39 Heather January 26, 2012 at 9:46 am

I love my rice cooker – I have the same one!

I use it to cook rice, quinoa and steel cut oats. I don’t have time in the morning to cook a pot of oats so this is a great alternative!


40 [email protected] January 26, 2012 at 10:01 am

I’ve grown up with a rice cooker in my house. I keep meaning to use it to make some grains but forget. Recently, Peter has been making this mixed grain blend and it works wonderfully. I’m still attached to the microwave over here :)


41 Greta @ Staying Lost January 26, 2012 at 10:02 am

I think you could use milk. I’ve seen recipes for things like eggs cooked in rice cookers, and they burn just as easily. You might have to do a larger batch, though- it looks like your batch didn’t cover the bottom of the basket, which might lead to burning. I think many recipes make multiple servings, which of course you could refrigerate and then eat on subsequent days.

For that amount of work, though, you might prefer the stove top method!


42 The Mrs @ Success Along the Weigh January 26, 2012 at 10:05 am

I’ll be keeping my eye on this since I’ve got a rice cooker too but never thought to use it for that! Good luck finding the right combo!


43 Anna @ On Anna's Plate January 26, 2012 at 10:15 am

I’ve always heard such great things about rice cookers…I should probably put that on my need-to-get list!


44 Kristen @ Change of Pace January 26, 2012 at 10:26 am

I have a rice cooker that I use for grains. I’d love to wake up in the morning to oatmeal but I’m pretty sure the oats would soak up all the water and burn even on a delay timer. To me it’s just faster and easier to make them on the stove. No bulky appliance on my counter and still the same clean up.


45 Michelle (Better with Berries) January 26, 2012 at 10:31 am

I’ve never owned a rice cooker – mainly because I don’t eat rice very often, but I didn’t know you could make other things in it!

By the way, I love your wood table!


46 Kavi @ Lab to Fab! January 26, 2012 at 10:55 am

I’ve spent the last week at my parents’ house, and we use the rice cooker almost every day, but for rice only! Never tried making anything else in it. Your oats seemed to have turned out pretty well though!


47 Karen January 26, 2012 at 10:55 am

I almost bought that exact model the other day, but before clicking ‘purchase,’ I came to the conclusion that it’s one of those appliances that is just redundant for me. I prefer stovetop oats, and I always make weekly batches of my grains in advance for the week. I’m trying to exercise restraint in purchasing items just b/c I can, so I’ll be watching/listening to you in the coming weeks. Maybe you’ll convince me it’s a life-changer?


48 KathEats January 26, 2012 at 6:46 pm

I had rice cooker rice at a friend’s house last week and it was what convinced me – 100x better than any stove-top rice I’ve ever made


49 Ashley January 26, 2012 at 10:57 am

I LOVE my rice cooker! I use it probably 4 times a week to cook grains. Mine is a cheaper model with only one setting. I just have to add the right amount of water for the type of grain I’m cooking and it cooks the grain until all the water has evaporated. I love it for cooking brown rice because the texture turns out perfectly, not mushy at all which is what can happen when cooking on the stove top.

I really want to try cooking steel cut oats in it. Just put it into the pot overnight and start the cooking when I wake up that way it’s ready when I’m down showering! Yum!


50 Lara January 26, 2012 at 11:04 am

Kath, your rice cooker looks so cool! Hope we hear about more experiments with it as I’m a big rice cooker fan :-) I’m a bit afraid of using my simpler cooker for oats, but maybe I will try it. How was the clean-up?
As for the watery oats, maybe you could drizzle some cold milk / warm microwaved milk on top? I always do this when I have breakfast at my parents’ because they cook oatmeal in water.


51 KathEats January 26, 2012 at 6:47 pm

Clean up was super easy – everything just wiped out!


52 lynn @ the actor's diet January 26, 2012 at 11:05 am

so funny, when i interviewed actor willie garson he couldn’t stop raving about his zojirushi rice cooker!!!



53 KathEats January 26, 2012 at 6:47 pm

Haha. Again, so cool!


54 Dani January 26, 2012 at 11:05 am

I have the same rice cooker and I make steel cut oats in it every day. Actually, I fill the rice cooker at night (1/4 cup oats to 1 1/4 cup water) and set the timer for the morning. So easy! They will not burn even if they might be ready a little before the cycle is done. I don’t add milk or bananas at night bc I worry about it sitting at room temp all those hours.

Another easy thing to do is make rice and grains for dinner–you can also load them in earlier in the day and just set the timer for dinnertime. If you put some greens (spinach, kale, chard, etc) in with millet or rice they will cook also and everything will be perfectly ready when the little song goes off. LOVE my rice cooker!!!


55 Morgan January 26, 2012 at 12:42 pm

Dani, you only make one serving at a time in your rice cooker? I would be interested in this, specifically for the convenience of ready to eat steel cuts oats when I wake up, but I would only need one serving each day.


56 Dani January 26, 2012 at 11:13 am

Forgot to add–rice cooker + slow cooker + easiest lazy meal ever!!


57 Averie @ Love Veggies and Yoga January 26, 2012 at 11:35 am

Congrats on your new Zoji. They are the best from what I’ve heard and all the research I’ve done. I was very close to buying one a few years back but didn’t. I’ll be anxious to hear how much you love it, use it, and recommend it.

Enjoy your new toy!


58 RunEatRepeat January 26, 2012 at 11:43 am

I’ve always wanted a fancy rice cooker because brown rice takes forever on the stove, but tastes and smells so amazing.


59 kate January 26, 2012 at 11:47 am

Sadly, my super expensive rice cooker is in the dark cabinet, along with my super expensive mixer, food processor, etc., etc… We should have just registered for more sheets and towels. What a waste. I just like simple cooking.


60 Khushboo January 26, 2012 at 11:51 am

Cooking rice is so hit and miss for me- this would be perfect!


61 Jasper Naomi @ crunchylittlebites January 26, 2012 at 11:55 am

hi kathy!

my best friends hubby has been on this pressure cooker kick with oats! it’s getting scary, really. he’s going crazy. he’s german, he’s a real foodie. and i need to forward this post onto him so perhaps he’ll begin a rice cooker kick…either way, “rice cooker kick” sounds more fun than “pressure cooker kick” i think!

and guess what!? my iPhone’s IP address tends to not send my posts straight to bloggers’ spam and I think “Jasper Naomi” could be my nickname because it’s been working more than “Jasper” so great idea on the nickname, thanks! “Jasper” must just be a weird one! oh well! have a great day Kathy!


62 J January 26, 2012 at 1:18 pm

Jaspers are weird! (I am married to one) =)


63 KathEats January 26, 2012 at 6:47 pm

Glad you figured it out!


64 Lauren @ What Lauren Likes January 26, 2012 at 12:12 pm

So jealous! Always wanted a rice cooker!


65 Holly @ thefrozenpineapple January 26, 2012 at 12:16 pm

Yay you got a Zojirushi! I think you got the one like mine, just a size larger. I think my cooking capacity is different… I’d never thought of doing oats in there. What I really want to be able to do in there is grains like barley and farro. I wonder if the porridge or brown rice setting is best?


66 [email protected] for the Soul January 26, 2012 at 12:25 pm

farro!! What a great idea!! haha I have a bunch I’ve been wanting to use, but just didn’t get around to it because it’s such a hard grain. Thanks~~


67 Kelly January 26, 2012 at 12:18 pm

I used my rice cooker for steel cut oats on Monday. WHAT A MESS!! Out the steam hole I had the thick glob of gue that ran down the back of the cooker and laid out on the counter. The rice cooker was a mess to clean up from all the bubbling gue. I don’t have a porridge setting so I used the brown rice setting. I usually use the crock-pot but having a bit of a problem with the settings. The new ones cook so much hotter than the old ones. So I thought I would give it a try. I think I’ll stick to the crock-pot or stove method.


68 Tracy January 26, 2012 at 2:01 pm

Oh no! What do you think went wrong? Did you add too much oats and water for the size of your rice cooker?


69 Emily Malone January 26, 2012 at 9:17 pm

If you don’t cook steel cut on the porridge setting they EXPLODE and give you that horrible goop! I’ve made that mistake before.


70 Hilary January 26, 2012 at 12:20 pm

Oh wow I have this cooker and never thought to use it for oatmeal. I use my slow cooker, which makes amazing oatmeal – both steel cut and rolled – but I’m going to give this a try. Thanks!


71 [email protected] for the Soul January 26, 2012 at 12:24 pm

ahhhh so cool that rice cookers are on the rise now!! haha, it’s a given that we Koreans HAVE to have them in our household. You can take my dignity, but not my cooker type of deal lol.

And don’t just take my word for it Kath! But I do know the cooker is used for sponge cakes, rice cakes, and all kinds of other treats too and sometimes they do require milk….so my guess would be that it is safe? Or perhaps, you can start slowly by transitioning from almond milk and see how it goes from there? :)


72 Lauren @ Oatmeal after Spinning January 26, 2012 at 12:30 pm

Call me stupid, but I never even thought of a rice cooker doing anything other than cooking rice. And I’ve never wanted one for that very reason. But, duh- why couldn’t it cook other grains too? Darnit. Now I’m going to start wanting one.
Good luck with all of your experimentation!


73 Kelly January 26, 2012 at 12:38 pm

Hmm.. currants! I don’t think I’ve ever had those. Is the rice cooker easy to clean?


74 KathEats January 26, 2012 at 6:48 pm

Yeah, it was super easy


75 Kate (What Kate is Cooking) January 26, 2012 at 12:38 pm

My family has a cheap rice cooker that I’ve never actually used. I guess it would be a good thing to have, but ours is huge and it takes up soooo much space.


76 Patricia January 26, 2012 at 12:43 pm

I’ve had the same cooker for several years. Love it. I use it for rice and grains–not oatmeal. Cooking oatmeal on top of the stove is a little ritual I like. Gives me time to toast some nuts, cut up fruit, etc.


77 Hannah @ eat, drink, and save money January 26, 2012 at 12:59 pm

The timer is such a good idea. When mine stops working I am totally buying a better one.


78 Annette @ EnjoyYourHealthyLife January 26, 2012 at 1:24 pm

Pretty sure you can use milk in there–with the water…..my sister makes AMAZING coconut rice in her rice cooker (she uses coconut milk) and it is divine <—plus she adds real flakes of coconut. Hope that helps!


79 KathEats January 26, 2012 at 6:48 pm

Oh man, can you get us teh recipe for coconut rice!?


80 Lindsay @ Running the Windy City January 26, 2012 at 1:41 pm

Your oats look delicious as always :)

I need to find some of that chia charger!


81 Dee January 26, 2012 at 1:58 pm

Oh em gee, I have got to get me one of these!


82 Dee January 26, 2012 at 1:59 pm

& by these, I mean the rice cooker! 😉


83 Becki January 26, 2012 at 2:23 pm

cool! and the directions are in english!!! can I find one locally? i priced them in Japan but didnt want to bring it back in my luggage the last time I was there


84 Becki January 26, 2012 at 2:26 pm

I have currently have a cheap rice cooker and I love steaming my veggies in there!


85 Mary Catherine January 26, 2012 at 3:50 pm

Rice Cookers are a life saver! My favorite thing to cook in it is quinoa. Nothing makes it turn out so fluffy and perfect. I make a big batch once a week. Sometimes I’ll mix dry quinoa with a little bit of rice and cook it together using broth as the liquid – fabulous!


86 Laura (Blogging Over Thyme) January 26, 2012 at 4:41 pm

I have that exact same rice cooker! You can most definitely add milk (whatever ratio you want, 100% or 50-50 with water). It works perfectly.

For my steel cut, I put it on porridge setting and basically do a 1:3.25 type ratio (grain to liquid)


87 Angel7 January 26, 2012 at 6:28 pm

I like your rice cooker!

Your oatmeal looks perfect!



88 Ashley January 26, 2012 at 7:16 pm

Question– I typically just use the 10 minute boil-in-bag brown rice. Is that less nutritious than the slow cooked kind?


89 KathEats January 26, 2012 at 10:05 pm

My guess would be that nutrient wise they are the same.


90 Dominique January 26, 2012 at 9:48 pm

My parents have a Zojirushi and it’s fantastic! My parents’ one gets used daily so it’s well worth the money. Since I moved out, I’ve made rice on the stove maybe a handful of times. It just doesn’t seem as convenient when you have a rice cooker on hand. I’d love to get a Zojirushi (was looking at the smaller models late last year), but for two people who won’t be having rice every day, it seems like a lot of money for one small appliance.


91 Stephanie January 26, 2012 at 10:33 pm

Seriously, get the book Emily mentioned above and you’ll have everything you need to know about cooking ALL kinds of stuff in a rice cooker. I have the same one you have, Kath, and not only use it to make oats and dinner grains, but for things like mushroom risotto and polenta. All using the recipes in the book. This morning I got creative and made granola steel cut oats with milk and agave nectar – yum! Here’s a link: http://www.amazon.com/Ultimate-Rice-Cooker-Cookbook-Porridges/dp/1558322035/ref=pd_sim_k_3


92 Anna January 27, 2012 at 7:30 am

I’m glad to hear everyone’s comments and your thoughts on it. I just got a rice cooker last week after I was sicking of scraping burnt rice off the bottom of my old pan. It worked really well for the brown rice but I haven’t experimented with other grains yet!


93 Fran@ Broken Cookies Don't Count January 27, 2012 at 8:46 am

So many times, electical cooking gadgets are a case of trial and error. Good luck!


94 Willow @ My Own Trail January 27, 2012 at 9:11 am

I LOVE my rice cooker, but I keep hoping it will eventually kick the bucket so that I can get the fancier model you have. The best feature, by far, is the delay setting. I put my ingredients into the rice cooker in the morning before I leave for work, set the timer for when I want the food to be cooked, and walk away. When we all get home at the end of the day, we have dinner waiting for us. My favorite meal to make in the rice cooker is lentil rice: combine 3/4 cup of lentils, 1.5 cups of brown rice, 4 cups of vegetable broth and a pinch of cumin. Put it in the rice cooker and let it cook. If you have a brown rice setting, use that. It’s delicious!


95 J @ ... semplicemente ... j January 27, 2012 at 9:23 am

I am for the old fashioned way … I have a tiny rice cooker … I admit it I love it … mostly used by the girls … I love making rice so it is stovetop for me … but I do love the convenience, but in my household … old cooking habits are hard to break!


96 Andrea @FrSeed2Stomach January 27, 2012 at 10:35 am

I wish my rice cooker had a timer! It’s healthier to soak grains before cooking, so this would make that so painless! You should be able to use any liquid. I always use veggie broth when cooking grains like quinoa and rice. It adds so much flavor. I know how hard it is to “set it and forget it” which is why I hate cooking rice on the stove (I always want to open the lid and stir!), so this appliance has been a life saver for me. I usually make 2 big batches of grains in the rice cooker every week (1 batch brown rice, 1 batch quinoa. I store leftovers in ball jars in the fridge and use them on salads, in burritos, etc throughout the week. The ONLY thing I don’t like about my rice cooker is the nonstick coating. I wonder what kind yours has. I haven’t done oats in the rice cooker, but mine isn’t as fancy as yours (it just cooks and warms)! BTW, I used to feel the same way about rolled vs steel cut, but have found that the more I experiment with steel cut (soaking overnight is key), the more I like them.


97 Steph @foodsherpa January 27, 2012 at 3:49 pm

wow. never realized using oats in a rice cooker would work so well. thanks for the tip. i have generally used my rice cooker for hard to find rice that i’d smuggle in from Japan, but now I’m going to play around with this for various oats i find in farmers markets!


98 Brittany @ Eating Bird Food January 27, 2012 at 9:43 pm

I’ve heard great things about rice cookers but for now I use my pressure cooker for cooking rice and it works perfectly!


99 ~Christy @ wonderofallthings January 27, 2012 at 11:25 pm

Never used my rice cooker for oats, but would love to give it a try! Good ideas :)


100 Amy @ A Little Nosh January 30, 2012 at 10:37 am

I discovered Coach’s Oats at the Fitbloggin Conference last year, but they don’t sell them anywhere around her (Northern Virginia). Such a bummer because I LOVED them!


101 Amy @ A Little Nosh January 30, 2012 at 10:37 am

*here, not her


102 Colleen February 13, 2012 at 10:00 am


Just to double check, did you get the Zojirushi NP-HBC10 that Emily mentions? I’m confused when you say your got the lesser expensive model, and I just wanted to check that there isn’t a cheaper one than the Zojirushi NP-HBC10.



103 KathEats February 13, 2012 at 12:56 pm
104 Heather Eats Almond Butter February 13, 2012 at 10:24 pm

Never used regular milk in my rice cooker, but I love cooking grains in coconut milk: rice + coconut milk + chopped apples, raisins, and cinnamon = the best rice pudding. Also love cooking grains in chicken broth for savory dishes. And in reference to a comment above, you can cook beans in a rice cooker. Very versatile appliance.


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