Easy Rice Cooker Mushroom Rice
This rice cooker mushroom rice is an ultra-easy, cozy weeknight dish packed with deep umami flavor. A mix of shiitake, shimeji, and king oyster mushrooms gently steams with the rice, infusing every grain with savory richness. With simple pantry seasonings and zero fuss, it cooks up perfectly tender in the rice cooker. Serve it on its own, top it with a soft-boiled egg, or finish with chili oil for a comforting, earthy meal that’s ready with almost no effort.
Tasty Team
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
10 minutes
10 min
Cook Time
25 minutes
25 min
Ingredients
for 4 servings
- 2 cups uncooked white rice
- 2 cups chicken broth or water
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- ½ tablespoon mirin
- 1 cup fresh brown shimeji mushrooms, root removed and torn into individual stems
- ½ cup thinly sliced fresh baby king oyster mushrooms
- ½ cup thinly sliced fresh shiitake mushrooms
- 2 large eggs, optional
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds, optional
- chili oil, to taste (optional)
Nutrition Info
- Calories 512
- Fat 12g
- Carbs 91g
- Fiber 1g
- Sugar 3g
- Protein 15g
Estimated values based on one serving size.
Preparation
- Place the rice in the rice cooker bowl, and fill with enough cold water to submerge the rice by 1 inch. Using your hand, swirl the rice and water until the water becomes cloudy. Drain. Repeat until the water runs clean, about 3 times.
- Pour the broth into the rice cooking pot. Add the soy sauce, dark soy sauce, and mirin, then stir the mixture until fully combined, about 15 seconds. Place the prepared shimeji, baby king oyster, and shiitake mushrooms on top of the rice mixture, being careful not to stir the mushrooms into the rice. Close the rice cooker, and select the Quick Cook option.
- Meanwhile, cook the eggs, if using. Fill a small pot halfway with water. Bring the water to a boil over medium-high. Gently add the eggs, and boil for 6 minutes. Using a slotted spoon, remove the cooked eggs from the water, and transfer them to a bowl filled with ice water. Let stand until cool, about 5 minutes. Gently peel the eggs, and set aside.
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