There’s only so much time in a day, let alone 24 hours to prep and cook breakfast, lunch and dinner, work 8+ hours, do household chores, etc. That is the sole reason why I’ve created rackoflam.com, because I am aware that life as a working parent, or a busy person in general, can be challenging. By the time your work day comes to an end, you’re too exhausted to prepare dinner. That is why easy recipes and the use of modernized kitchen appliances can be so helpful!
Speaking of which, I’ve shared a number of air fryer and Instant Pot/pressure cooker recipes on this blog, as well as an Instant Pot + rice cooker recipe for Hainanese Chicken Rice. Today, however, I am sharing a recipe that requires a rice cooker only, for an umami rice dish that needs just 5-10 minutes of active preparation time (less if you move like Speedy Gonzalez in the kitchen!)
Ingredients
Most ingredients in my recipe are constituents of the umami sauce that is drizzled over the toppings and uncooked rice before you press that start button! Otherwise, you only need a handful of ingredients!
- Sushi rice – Short grain rice like sushi rice is ideal for this recipe, but feel free to use medium or long grain white rice or brown rice. Keep in mind that if you’re not using sushi rice, you may need to adjust the water to rice ratio to ensure the rice doesn’t come out over (or under) cooked.
- Chinese sausage – Commonly referred to as lap cheong, this ingredient can hook you in like bacon does! It combines sweet with savory in an irresistible flavor combination and is often used in fried rice and clay pot rice. Chinese sausage is cured, comes in different flavors (some sweeter, some saltier) but my recommendation is this one by Kam Yen Jan because I find its flavor to be balanced PLUS there are pieces of fat evenly distributed throughout each sausage, which melts into the rice recipe I am about to share!
- Shiitake mushrooms – I like using fresh shiitake mushrooms in my recipe, but have also used rehydrated dried mushrooms. Feel free to use the latter if you do not have fresh ones and consider using the mushroom soaking liquid instead of water to make the rice!
- Frozen corn (or other vegetable of choice) – I used corn in my recipe, but you may opt for fresh/frozen peas and carrots, or any other vegetables of choice!
- Scallion – Scallions are optional, but I do like mixing in the white parts immediately after the rice finishes cooking, then garnishing with the green parts upon plating for extra textures and color contrasts!
- Umami sauce – The sauce is what makes or breaks a recipe like this! For my recipe, I combined several Asian staples to create an unbeatable flavor profile. It combines 2 types of soy sauce with oyster sauce, Shaoxing wine, sesame oil, sugar and chicken bouillon powder. The sauce is drizzled over toppings and rice BEFORE it cooks in the rice cooker, which results in cooked rice INFUSED with all the aromas and flavors from the aforementioned ingredients!
This is how it looks before the sounds of melody start playing upon cooking in your rice cooker!
And THIS is how it looks after!
If you tried my recipe please leave me a comment below and/or subscribe to my YouTube channel and tag me @rackoflam #rackoflam on social media!
The Easiest One Pot Rice Cooker Rice Recipe
Equipment
- 1 Rice Cooker
Ingredients
- 1 cup sushi rice washed and strained thoroughly
- ¾ cup water
- 2 links Chinese sausage casing removed, cut into pieces
- 3-4 large fresh shiitake mushrooms stems removed, sliced
- 1 handful frozen corn or other vegetable of choice
- 1 stalk scallion chopped with whites and greens separated
FOR THE UMAMI SAUCE:
- 1 tbsp Shaoxing wine
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sesame oil
- 1/2 tsp chicken bouillon powder
- 1/2 tsp white sugar
Instructions
- Add washed sushi rice and water into rice pot
- Top with white parts of the scallion, Chinese sausage pieces, sliced shiitake mushrooms and frozen corn (or vegetable of choice)
- In a small bowl, mix all the sauce ingredients until well blended, then spoon them onto the toppings and uncooked rice.
- Set your rice cooker function on regular cooking (or quick cooking) for white rice, then press start!
- When the rice is done, fluff them up with a rice spatula. Top with green parts of the scallion and enjoy!!
