How to Flavor Rice in a Rice Cooker: 15 Easy Add-Ins

The easiest way to flavor rice in a rice cooker is to replace the water with broth, add about ½ teaspoon of salt and 1 teaspoon of butter or oil per cup of rice, and drop in aromatics like garlic, a bay leaf or a few whole spices before you press Start. Delicate add-ins such as fresh herbs, citrus juice, soy sauce and pesto should go in after cooking. Keep the total liquid the same as your usual water amount so the rice cooks properly.

A rice cooker makes great plain rice, but with a few simple additions it can make a side dish with real flavor, with no extra pots and no extra effort. Here are 15 add-ins, how much to use, when to add them, and a few combinations to try.

The Basic Rules

• Keep the liquid amount the same. If you swap water for broth or coconut milk, measure it the same way you would measure water, or fill to the same water line.
• Add sturdy flavors before cooking. Broth, salt, butter, oil, garlic, onion, ginger, whole spices and dried herbs can all cook with the rice.
• Add fresh, delicate flavors after cooking. Fresh herbs, citrus juice and zest, soy sauce and finishing oils taste brighter when stirred in at the end.
• Do not stir heavy ingredients into the rice. Lay vegetables or aromatics on top of the rice and liquid instead, so the rice cooks evenly.
• Watch sugar and dairy. Large amounts of sugar, milk or cheese can scorch on the bottom or make the cooker bubble over.

15 Easy Ways to Flavor Rice in a Rice Cooker

Add before cooking

1. Broth or stock: Replace some or all of the water with chicken, beef, vegetable or mushroom broth. Use low-sodium broth and reduce the added salt.
2. Salt: About ½ teaspoon of fine salt per cup of uncooked rice. Seasoning the water makes a big difference.
3. Butter or oil: 1 teaspoon per cup of rice adds richness and helps keep the grains separate.
4. Garlic: 1 or 2 smashed or minced cloves. For deeper flavor, sauté minced garlic in butter first.
5. Onion or shallot: 2 tablespoons finely chopped, ideally softened in a pan first.
6. Ginger: 2 or 3 thin slices for jasmine rice or Asian-style dishes.
7. Bay leaf: 1 leaf for a subtle, savory aroma. Remove before serving.
8. Whole spices: 2 or 3 green cardamom pods, a small cinnamon stick, 2 cloves or a star anise, especially with basmati. Remove before serving.
9. Ground spices: ¼ to ½ teaspoon of turmeric (for yellow rice), cumin, paprika or curry powder per cup. Stir them into the liquid so they do not clump.
10. Coconut milk: Replace up to about a third of the water with canned coconut milk. More than that can scorch or make the rice heavy.
11. Tomato: 1 to 2 tablespoons of tomato paste or some tomato sauce (counting it as part of the liquid) for Mexican-style rice. See how to make Spanish rice in a rice cooker.

Add after cooking

12. Fresh herbs: Chopped cilantro, parsley, dill, basil or scallions, folded in just before serving.
13. Citrus: Lime or lemon juice and zest. Cilantro lime rice is just plain rice with butter, lime juice, lime zest, cilantro and salt stirred in at the end.
14. Sauces and seasonings: A splash of soy sauce or tamari, a little toasted sesame oil, a spoonful of pesto, or a sprinkle of furikake.
15. Crunch and richness: Toasted nuts, sesame seeds, crispy shallots or a little grated Parmesan.

Amounts per Cup of Rice

Flavor Combinations to Try

Cooking Tips for Flavored Rice

• Rinse first. Rinsing removes surface starch, which helps prevent foaming and boil-overs when you add broth or fat.
• Sauté for deeper flavor. If your cooker has a sauté function, or using a small pan, cook garlic, onion and spices in butter for a minute before adding the rice and liquid.
• Use the right setting. If your cooker has a Mixed or Seasoned Rice menu, use it for rice with add-ins.
• Clean the cooker soon after. Broth, fat and spices can leave residue and smells on the inner lid and steam vent.
• Skip the delay timer for perishable add-ins. Broth, meat, dairy or eggs should not sit in the cooker for hours before cooking.

New to your cooker? See how to use a rice cooker, or how to use a Zojirushi rice cooker for menu settings.

Flavoring Brown Rice

All of these ideas work for brown rice too, and brown rice especially benefits from broth, toasting and a finish of fat and acid. See how to make brown rice taste good for more ideas.

Frequently Asked Questions

Can I put butter in a rice cooker?

Yes. About 1 teaspoon per cup of rice adds flavor and helps keep the grains separate. Large amounts can cause foaming.

Can I cook rice in broth in a rice cooker?

Yes. Use the same amount of broth as you would water. Low-sodium broth gives you more control over saltiness.

When should I add seasoning to rice in a rice cooker?

Add salt, fat, broth and dried spices before cooking. Add fresh herbs, citrus and sauces after cooking.

Can I add vegetables to rice in a rice cooker?

Yes. Small or quick-cooking vegetables like peas, corn and diced carrots can go on top of the rice before cooking. Leafy greens are best stirred in at the end.

Why did my flavored rice come out mushy?

Extra liquid from ingredients such as tomatoes or wet vegetables adds to the water. Reduce the water slightly when you add watery ingredients.

The Bottom Line

Flavoring rice in a rice cooker is simple: swap water for broth, season it with salt and a little fat, add garlic and whole spices before cooking, and finish with herbs, citrus or a splash of sauce afterward. Keep the liquid amount steady, rinse your rice and clean the cooker afterward, and you can turn plain rice into a different side dish every night of the week.