Chicken Broth Rice Cooker
This chicken broth rice cooker recipe makes rice rich, aromatic, and loaded with comforting flavor. It’s an easy way to elevate plain rice using garlic, ginger, and chicken stock, all with the press of a button.
Equipment
- Rice Cooker
Ingredients
- 2 cups White Rice Jasmine or long-grain
- 4 cups Chicken Stock Homemade, store-bought, or bouillon
- 1 tbsp Garlic Grated or pureed
- 1 tbsp Ginger Fresh
- 1 tbsp Sesame Oil Optional
- 1 pinch Salt To taste
- 2 tbsp Chicken Oil Optional
- 2-3 stalks Pandan Leaves Optional
Instructions
- Rinse 2 cups of white rice under cold water until the water runs clear. Drain well.
- Pour the rice into the rice cooker pot.
- Add 1 tbsp each of grated garlic and ginger, 1 tbsp sesame oil, 2 tbsp chicken oil (if using), and a pinch of salt. Stir gently.
- Pour in 4 cups of chicken stock (or bouillon-water mixture) over the rice. Stir again to combine everything.
- If using pandan leaves, knot 2-3 stalks and place them on top of the rice.
- Set the rice cooker to the standard white rice setting. Let it cook.
- When the rice cooker finishes, let the rice rest with the lid closed for about 10 minutes.
- Remove the pandan leaves, fluff the rice with a fork, and serve warm.
Notes
This recipe is simple but full of flavor. It’s perfect for those busy days when you want a quick, delicious meal. You can also add extra vegetables or proteins to make it heartier!
