Cabbage Mushroom Rice Cooker Rice

Steps

How to make it

Prep 8 min · Cook 25 min

1. Rinse 2 cups white rice and drain until the grains look barely damp; shred 1/4 head cabbage into thick strips; tear 1 bowl mushrooms into small pieces and rinse.
2. Add rice to the inner pot and fill with water to the 2-cup rice line minus about 1/4 mark (cabbage releases water—too much makes mushy rice).
3. Spread cabbage and mushrooms evenly over the rice (do not stir yet, or grains may sit under the waterline).
4. Drizzle 1.5 Tbsp soy sauce evenly over the top.
5. Add 1 cup water to the outer pot (amounts vary by brand—start with 1 cup on the first try) and press start.
6. When the switch pops up, rest 10 minutes, then open and fluff from the bottom upward with a rice paddle (distributes soy sauce and vegetables).
7. Season with a pinch of salt to taste; rice should be separate, cabbage translucent and lightly sweet—divide into 3 portions.

Tips & storage

Make it easier

• Vegetables release water—reduce liquid so the rice is not mushy.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate up to 2 days; freeze portions up to 1 week.

Substitutions

Optional add-ins