On this page we have put a few recipes for rice and oats which can be cooked in your Zojirushi.

For ideas what to eat with your delicious Zojirushi rice, we also have a Yum Asia recipe blog

This book is highly recommended by people who own Zojirushi rice cookers and is sold on Amazon UK

Rice Pudding : Coconut Ginger Rice : Saffron rice : Steel cut oatmeal : Sushi rice : Sushi roll : Jambalaya

Rice Pudding

Ingredients

• 2 cups arborio rice or short-grain rice (this is measured in your rice cooker cup measure)
• 2 cups cold water
• 1 teaspoon salt
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• 1 cup sweetened condensed milk
• 1 cinnamon stick
• 1 lemon zest, one large piece of lemon peel
• 1/2 teaspoon nutmeg
• 3 tablespoons ground cinnamon (to garnish)

Directions
1. Measure your short grain rice with the measuring cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.
2. Measure first the rice then rinse rice in cold water, and place rice, water and salt into the rice cooker and click to on. Cook until it clicks automatically to warm.
3. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest (a large thin slice of zest, not grated) and nutmeg together.
4. When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let the mixture cool for 15 minutes.
5. Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like.
6. Discard the cinnamon stick and the lemon zest.
7. Place into individual dishes and garnish with ground cinnamon and cream if desired.

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Coconut Ginger Rice

Ingredients

• 2 cups long grain rice (preferably jasmine or basmati)
• 1 can of cocunut milk
• 4 or 5 slices of ginger (equivalent of about a one inch "knob" of ginger)
• chopped coriander (to garnish)

Directions
1. Prepare as directed for your rice cooker but add one can of coconut milk instead of water (i.e. substitute one can of coconut milk for the equivalent amount of water so you end up with the appropriate amount of liquid for your rice cooker.
2. Stir in 4 or 5 slices of ginger and cook.
3. After your cooker "clicks off", let it sit for about 10 minutes on keep warm setting, then sprinkle with chopped coriander (if desired) and serve.

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Saffron Rice

Ingredients
• 1½ teaspoons saffron or turmeric
• 3 cups chicken/vegetable stock
• 3 cups jasmine/basmati rice
• 1 teaspoon salt
• 1 tablespoon melted butter

Directions
1. In a heatproof glass bowl, combine the saffron or turmeric and chicken/vegetable stock. Mix well. Heat the stock mixture in a microwave oven (on high for 30 seconds) or in a saucepan. Stir and set aside.
2. Wash the rice with cold water. Repeat 2 or 3 times. Drain well.
3. Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the stock mixture and stir.
4. Place the inner cooking pan in the main body of the rice cooker, close the lid, plug in the unit and press the switch to start cooking. The rice cooker will turn off automatically when the rice is ready.
5. When cooking completes, allow the rice to "rest" for 15 minutes before opening the cooker. Open the lid, stir with the nonstick rice spatula and serve.

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Steel cut oatmeal (quantities for cooking in a 5 cup Zojirushi Rice Cooker, scale down for the 3 cup Zojirushi)

Ingredients (serves 4*)
• 1 cup steel cut oats
• 3 cups water
• 1 cup half oats & half water
• 3-4 spoons (or more to your own taste) honey or brown sugar
* You may need to experiment with the amounts of oats and water, depending on whether you like thick or thin oat porridge!

Directions
1. Place steel cut oats and water in the inner cooking pan.
2. Place the inner cooking pan in the main body of the rice cooker, plug in the unit, select the "Porridge" setting and push the "Cooking" button to start.
3. When the rice cooker turns to "Keep Warm," open the lid, stir and add the remaining ingredients.
4. Using the Timer function and soaking the oats overnight will help soften the texture.

NOTE: Do not use the Timer function when cooking with milk or other dairy products, as they may spoil.

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Sushi Rice

The heart of sushi is the rice...without rice there would not be sushi. The very word sushi means 'vinegared rice'. There are a number of important factors to successful, delicious sushi rice. First you must use white, short or medium grain rice which will give a soft, sticky consistency. Secondly, you must use a rice cooker!

Ingredients (you will get approx. 3 cups of cooked rice)
• 3 cups short or medium grain white rice
• 4 tablespoons rice vinegar
• 3 tablespoons sugar
• 1 teaspoon salt

Directions
1. Measure the rice accurately in the plastic measuring cup that comes with your Zojirushi rice cooker.
2. Wash rice in cold water, rubbing grains gently. Drain and repeat 3 or 4 times. Soak rice in cold water for 15 to 20 minutes until grains turn milky white.
3. In a small bowl, stir rice vinegar, sugar and salt until the sugar dissolves. Set aside.
4. Drain rice and transfer it to inner cooking pan. Add water to level "3" for the sushi rice as indicated in rice cooker pan. Close lid and switch on (making sure you select the sushi setting). When rice is done, let it "rest" in rice cooker for 15 minutes to absorb excess moisture.
5. Loosen cooked rice with rice spatula. Dump rice into a large, wide, shallow dish. (Avoid using metal since vinegar may react with it.) Pour vinegar mixture evenly over rice and mix using a spatula. The vinegar seasoning must be mixed while rice is hot.
6. As you are folding in the vinegar mixture, fan the rice briskly with a hand or electric fan. Continue fanning and mixing until the rice has cooled to body temperature and appears glossy.

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Sushi roll

Directions
1. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the ingredients lengthwise on the rice.
2. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
3. Press the bamboo mat firmly and remove it from the sushi.
4. Cut the rolled sushi into bite-sized pieces (usually 8 pieces).

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Jambalaya

Ingredients (serves 5-6)
• 3 cups beef/chicken/vegeatable stock
• ½ teaspoon chili powder
• ¼ teaspoon thyme
• 1 bay leaf
• 1 tablespoon olive oil
• 2 cups long grain white rice
• ½ cup chopped green bell pepper*
• ½ cup chopped onion*
• ¼ cup chopped parsley*
• 1 cup diced cooked chicken*
• 1 cup diced baked ham*
• 1 cup sliced Polish/German sausage*
*Use the plastic measuring cup that comes with your rice cooker

Directions
1. In a bowl, combine the stock, chilli, thyme, bay leaf and olive oil. Mix well and set aside.
2. Wash the rice with cold water. Repeat 2 or 3 times. Drain the rice and set aside.
3. Put the rice, bell pepper, onion, parsley, chicken, ham and sausage together in the inner cooking pan of the rice cooker and mix well. Add the stock mixture and stir well.
4. Place the inner cooking pan in the main body of the rice cooker, plug in the unit and press the cooking switch to start.
5. When the rice is cooked, open the lid carefully and mix all the ingredients together using the nonstick rice spatula. Close the lid and let it rest 10 minutes. Serve hot.

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