25+ Flavorful Sunday Gluten-Free Rice Cooker Recipes to Enjoy

Sundays should be all about relaxation, comfort, and delicious food without the stress of complex preparation.

Whether you’re looking to create a hearty breakfast, a satisfying lunch, or a comforting dinner, your rice cooker is the perfect tool for effortless cooking.

It allows you to combine the convenience of set-it-and-forget-it with the versatility needed for a variety of gluten-free recipes.

From hearty grain-based meals and light vegetarian dishes to flavorful proteins and side dishes, the possibilities are endless.

In this collection, we’ll guide you through 25+ gluten-free rice cooker recipes designed to make your Sundays stress-free and delicious.

These recipes use a mix of wholesome ingredients, rich flavors, and diverse cuisines, ensuring there’s something for everyone—whether you’re hosting a Sunday brunch, enjoying a quiet lunch, or serving a cozy family dinner.

Say goodbye to Sunday meal prep stress and hello to tasty, nutritious dishes you can make in your rice cooker.

25+ Flavorful Sunday Gluten-Free Rice Cooker Recipes to Enjoy

Embracing the simplicity and convenience of a rice cooker can transform your Sundays.

With these 25+ gluten-free rice cooker recipes, you can whip up everything from comforting risottos and hearty stews to light and refreshing salads.

The best part? Minimal cleanup and maximum flavor.

Whether you’re a seasoned cook or just beginning your culinary journey, these recipes are perfect for making your Sunday meals easy, nutritious, and utterly satisfying.

So, get ready to press that “cook” button and let your rice cooker take care of the hard work while you relax and enjoy your day.

Lemon Herb Chicken and Rice

This gluten-free rice cooker recipe is a one-pot meal that’s perfect for a leisurely Sunday. Tender chicken pieces are infused with lemon and herbs and paired with fluffy rice, creating a flavorful and hearty dish.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 cup long-grain white rice, rinsed
• 1 ½ cups chicken broth
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In the rice cooker, combine the rice, chicken broth, lemon juice, lemon zest, garlic, thyme, oregano, salt, and black pepper.
2. Place the chicken chunks on top of the rice mixture.
3. Drizzle the olive oil over the chicken.
4. Close the rice cooker lid and set it to the “Cook” setting. Cook until the rice and chicken are fully cooked, about 25-30 minutes.
5. Once the cooking cycle is complete, open the lid and fluff the rice with a fork, gently mixing the chicken throughout.
6. Serve the dish hot, garnished with fresh parsley.

This dish is a harmonious blend of zesty lemon and aromatic herbs, delivering a refreshing and savory bite. The rice absorbs all the flavors, while the chicken stays tender and moist.

Vegetable Pilaf with Chickpeas

This gluten-free rice cooker vegetable pilaf is a nutritious and vibrant dish, perfect for a Sunday brunch or dinner. Packed with colorful vegetables and protein-rich chickpeas, it’s a satisfying meal on its own or as a side.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 ½ cups vegetable broth
• 1 cup chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 carrot, peeled and diced
• 1 zucchini, diced
• ½ cup frozen peas
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Add the rice, vegetable broth, olive oil, cumin, smoked paprika, salt, and black pepper to the rice cooker.
2. Stir in the diced bell pepper, carrot, zucchini, and chickpeas.
3. Close the lid and select the “Cook” setting. Cook for about 20-25 minutes or until the rice is tender.
4. During the last 5 minutes of cooking, add the frozen peas to the rice cooker.
5. Once the cooking cycle ends, gently fluff the rice and vegetables with a fork.
6. Transfer to serving plates and garnish with fresh cilantro.

This hearty pilaf brings a delightful mix of textures and flavors. The spices elevate the natural sweetness of the vegetables, and the chickpeas add a hearty, protein-rich touch.

Shrimp and Asparagus Rice Bowl

This gluten-free shrimp and asparagus rice bowl is light, nutritious, and perfect for a Sunday meal that feels indulgent but won’t leave you feeling heavy. The shrimp stays juicy and the rice is infused with garlic and a subtle hint of sesame.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups water
• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, cut into 1-inch pieces
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Sesame seeds, for garnish
• Green onions, chopped (for garnish)

Instructions:

1. In the rice cooker, add the rinsed rice and water. Set the rice cooker to the “Cook” setting and let it cook until the rice is tender, about 15-20 minutes.
2. In a medium bowl, combine the soy sauce, sesame oil, garlic, ginger, and lemon juice. Add the shrimp and mix well to coat. Let marinate for about 5-10 minutes.
3. Once the rice is nearly done, add the asparagus pieces to the rice cooker and close the lid to let them steam.
4. In a skillet over medium-high heat, cook the marinated shrimp for 2-3 minutes per side, until they turn pink and opaque.
5. Add the cooked shrimp on top of the rice and asparagus in the rice cooker. Mix gently to combine.
6. Serve hot, garnished with sesame seeds and green onions.

This recipe creates a dish that’s both satisfying and light. The shrimp offers a nice protein boost, while the asparagus provides freshness and crunch. The subtle flavors of garlic, sesame, and lemon complement the meal perfectly.

Sweet Potato and Black Bean Rice Bowl

This gluten-free rice cooker recipe is both hearty and nourishing. The combination of sweet potatoes and black beans creates a filling dish with a slight sweetness balanced by the savory, spiced flavor of the seasonings.

Ingredients:

• 1 cup brown rice, rinsed
• 1 ¾ cups vegetable broth
• 1 large sweet potato, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 1 tbsp olive oil
• Avocado slices, for serving
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In the rice cooker, add the brown rice and vegetable broth. Set the rice cooker to the “Cook” setting and let the rice cook for about 20-25 minutes.
2. While the rice is cooking, toss the sweet potato cubes with the olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
3. After 10 minutes of cooking the rice, open the lid and add the seasoned sweet potatoes. Close the lid and continue cooking until the rice is fully cooked.
4. Gently fold in the black beans during the last 5 minutes of cooking to warm them through.
5. Once the cycle ends, serve the rice and vegetable mixture in bowls. Top with avocado slices, a sprinkle of cilantro, and a squeeze of lime juice.

This rice bowl is an explosion of flavors and textures, with the sweet and tender sweet potatoes balancing the heartiness of the black beans and the nutty rice. It’s a nutrient-dense, satisfying meal that feels comforting and fresh at the same time.

Spinach and Feta Rice Casserole

This gluten-free rice cooker recipe is a quick and easy vegetarian dish, perfect for a Sunday lunch. The blend of spinach, feta cheese, and rice creates a comforting, Mediterranean-inspired meal that’s full of flavor.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ½ cups vegetable broth
• 2 cups fresh spinach, roughly chopped
• ½ cup crumbled feta cheese
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried dill
• Salt and black pepper, to taste
• Lemon zest, for garnish

Instructions:

1. In the rice cooker, add the rice, vegetable broth, olive oil, minced garlic, dried oregano, dill, salt, and black pepper. Stir to combine.
2. Layer the chopped spinach over the rice mixture and gently stir to incorporate the spinach into the rice without disturbing the bottom layer too much.
3. Close the lid and set the rice cooker to the “Cook” setting. Cook until the rice is tender, about 20-25 minutes.
4. Once the cooking cycle is complete, open the lid and gently fold in the crumbled feta cheese, letting it melt into the warm rice and spinach.
5. Serve the dish hot and sprinkle with lemon zest for a refreshing touch.

This dish is vibrant and filling, with the creamy feta complementing the earthy spinach and hearty rice. The lemon zest adds a hint of brightness that enhances the overall flavor, making each bite both rich and refreshing.

Mushroom and Thyme Risotto

This gluten-free rice cooker risotto is a delightful and elegant dish for a relaxed Sunday. The mushrooms bring an umami richness, while the thyme and white wine add depth and complexity.

Ingredients:

• 1 cup arborio rice, rinsed
• 1 ½ cups chicken or vegetable broth
• 1 cup white mushrooms, sliced
• 1/2 cup dry white wine (optional)
• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• ½ cup grated Parmesan cheese (or a dairy-free alternative)
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In the rice cooker, add the arborio rice, broth, and white wine (if using). Set the rice cooker to the “Cook” setting and let it begin cooking.
2. In a skillet over medium heat, sauté the onions in olive oil until translucent. Add the garlic and mushrooms and cook until they are browned and tender.
3. Once the rice cooker switches to “Keep Warm,” add the sautéed mushroom mixture and thyme leaves to the rice cooker. Stir to combine.
4. Close the lid and let it sit on the “Keep Warm” setting for 10 more minutes to allow the flavors to meld and the rice to absorb the mushroom essence.
5. Open the lid, fold in the Parmesan cheese, and season with salt and black pepper to taste.
6. Serve the risotto hot, garnished with fresh parsley.

This risotto is rich and creamy with the earthy flavors of mushrooms and the subtle herbal notes of thyme. The cheese adds a creamy finish that ties the dish together beautifully. It’s a perfect comfort food option that’s impressive and easy to make.

Thai Coconut Rice with Shrimp

This gluten-free rice cooker recipe infuses the rice with a rich and aromatic coconut flavor, complemented by the sweetness of shrimp and a hint of lime. It’s an exotic and satisfying dish that’s perfect for a Sunday dinner.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 cup coconut milk
• 1 cup water
• 1 lb shrimp, peeled and deveined
• 2 tbsp fish sauce (or gluten-free soy sauce)
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp lime juice
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1 tbsp red chili flakes (optional, for heat)

Instructions:

1. Combine the jasmine rice, coconut milk, and water in the rice cooker. Set it to the “Cook” setting and let it cook until the rice is tender, about 15-20 minutes.
2. While the rice is cooking, prepare the shrimp. In a bowl, mix the shrimp with fish sauce, brown sugar, minced garlic, and lime juice. Let marinate for 10 minutes.
3. When the rice is nearly done, add the shrimp and marinade to the rice cooker. Close the lid and let the shrimp cook for an additional 5-7 minutes or until they turn pink and are fully cooked.
4. Fluff the rice with a fork and gently mix the shrimp into the rice.
5. Serve hot, garnished with fresh cilantro and a sprinkle of red chili flakes for a bit of heat.

This dish is a harmonious blend of flavors: the creamy coconut rice pairs beautifully with the sweet, tangy shrimp, while the lime and fish sauce add brightness. It’s a delightful and satisfying dish that brings the flavors of Thai cuisine to your table.

Spinach and Ricotta Stuffed Bell Peppers

This gluten-free recipe offers a warm, comforting dish featuring bell peppers filled with a savory mix of rice, spinach, and ricotta cheese. It’s a balanced meal with fresh flavors and a creamy texture.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups vegetable broth
• 4 large bell peppers (any color)
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and black pepper, to taste
• ½ cup shredded mozzarella cheese (optional)
• 2 tbsp olive oil

Instructions:

1. Add the basmati rice and vegetable broth to the rice cooker. Set it to the “Cook” setting and allow the rice to cook until tender, about 15-20 minutes.
2. While the rice is cooking, prepare the bell peppers. Cut the tops off and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil.
3. In a mixing bowl, combine the cooked rice, ricotta cheese, chopped spinach, oregano, basil, salt, and black pepper.
4. Fill each bell pepper with the rice mixture, pressing down gently to pack the filling. If using mozzarella, sprinkle it on top of each stuffed pepper.
5. Place the stuffed peppers in the rice cooker. Close the lid and set to the “Cook” setting for 15-20 minutes, or until the peppers are tender.
6. Serve warm, optionally drizzling with a bit of olive oil or a sprinkle of extra mozzarella.

These stuffed peppers are rich and satisfying with the creamy ricotta and vibrant spinach filling. The slight char from the rice cooker adds a subtle depth of flavor that enhances the entire dish.

Lemon Garlic Quinoa with Broccoli and Cashews

A light and nutritious dish, this gluten-free rice cooker recipe combines lemony quinoa, crispy broccoli, and crunchy cashews for a balanced, flavorful meal that’s perfect for Sunday.

Ingredients:

• 1 cup quinoa, rinsed
• 1 ½ cups vegetable broth
• 1 head of broccoli, cut into florets
• ½ cup raw cashews
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp lemon zest
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Place the quinoa and vegetable broth in the rice cooker and set it to the “Cook” setting. Cook until the quinoa is fluffy and the liquid is absorbed, about 15-18 minutes.
2. While the quinoa is cooking, heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the broccoli florets and sauté until tender-crisp and lightly charred, about 4-5 minutes.
3. In a separate small pan, toast the cashews over medium heat until golden and fragrant, about 2-3 minutes.
4. Once the quinoa is done, mix in the lemon juice, minced garlic, and lemon zest. Stir in the sautéed broccoli and toasted cashews.
5. Season with salt and black pepper to taste and drizzle with the remaining olive oil.
6. Serve the quinoa mixture hot, garnished with fresh parsley.

This dish has a wonderful balance of textures and flavors: the fluffy quinoa, the slightly bitter broccoli, the toasted crunch of cashews, and the zesty lemon bring it all together. It’s a healthy, satisfying meal that’s perfect for a relaxing Sunday.

Mediterranean Chickpea and Rice Pilaf

This gluten-free rice cooker recipe is packed with flavors and textures from the Mediterranean. The combination of chickpeas, olives, tomatoes, and rice makes for a satisfying and aromatic dish.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup pitted black olives, sliced
• 1 tsp dried oregano
• 1 tsp cumin
• ½ tsp smoked paprika
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Crumbled feta cheese (optional)

Instructions:

1. Add the basmati rice and vegetable broth to the rice cooker. Set it to the “Cook” setting and let the rice cook until tender, about 15-18 minutes.
2. In a large bowl, combine the chickpeas, cherry tomatoes, black olives, olive oil, oregano, cumin, smoked paprika, salt, and black pepper.
3. Once the rice is cooked, stir the chickpea mixture into the rice cooker and gently mix to incorporate all the ingredients.
4. Close the lid and let the mixture sit on the “Keep Warm” setting for 5 minutes to allow the flavors to meld.
5. Serve the pilaf hot, garnished with fresh parsley and a sprinkle of crumbled feta cheese if desired.

This Mediterranean chickpea and rice pilaf is vibrant and satisfying. The combination of juicy tomatoes, salty olives, and hearty chickpeas makes this dish a filling, nutrient-rich meal that’s perfect for any day of the week.

Spicy Sausage and Rice Skillet

This hearty and spicy rice cooker recipe combines gluten-free rice with savory sausage and a medley of vegetables, creating a comforting one-pot dish with a touch of heat.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ½ cups chicken or vegetable broth
• 1 lb gluten-free sausage, sliced into rounds
• 1 bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 cloves garlic, minced
• 1 tsp chili powder
• ½ tsp paprika
• 1 tsp cumin
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In the rice cooker, add the rice and chicken or vegetable broth. Set it to the “Cook” setting and let the rice cook for 15-20 minutes or until tender.
2. While the rice is cooking, heat a skillet over medium-high heat. Add the sausage slices and cook until browned and cooked through. Remove from heat and set aside.
3. In the last 5 minutes of cooking, add the bell pepper, corn, and minced garlic to the rice cooker. Stir in the chili powder, paprika, cumin, salt, and black pepper.
4. Once the rice cooker switches to the “Keep Warm” setting, fold in the cooked sausage.
5. Serve hot, garnished with fresh cilantro.

This dish is a delightful mix of spicy and savory flavors. The sausage adds richness and depth, while the corn and bell pepper provide sweetness and crunch. It’s perfect for a cozy Sunday meal.

Pumpkin and Sage Risotto

This gluten-free pumpkin risotto is perfect for autumn and beyond. It’s creamy, comforting, and infused with the warm flavors of sage and pumpkin.

Ingredients:

• 1 cup arborio rice, rinsed
• 2 cups chicken or vegetable broth
• 1 cup pumpkin puree (fresh or canned)
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 1 tsp dried sage (or 1 tbsp fresh sage, chopped)
• ½ cup grated Parmesan cheese (or dairy-free alternative)
• Salt and black pepper, to taste
• Pumpkin seeds, for garnish

Instructions:

1. In the rice cooker, add the arborio rice and broth. Set to the “Cook” setting and let it cook until the rice is tender and creamy, about 15-18 minutes.
2. In a separate skillet, heat the olive oil and sauté the chopped onion until translucent. Add the pumpkin puree and sage, cooking for 2-3 minutes until the flavors meld.
3. When the rice is nearly done, add the pumpkin mixture to the rice cooker and stir well.
4. Once the rice cooker switches to the “Keep Warm” setting, fold in the grated Parmesan cheese and season with salt and black pepper to taste.
5. Serve the risotto warm, garnished with pumpkin seeds for added texture and visual appeal.

This pumpkin and sage risotto is rich, creamy, and full of warm flavors. The subtle earthiness of the pumpkin pairs beautifully with the aromatic sage, making it a comforting and nourishing dish for any occasion.

Lemon Herb Chicken and Rice

A simple yet flavorful gluten-free rice cooker recipe, this dish combines tender chicken with rice, infused with lemon and fresh herbs for a light, satisfying meal.

Ingredients:

• 1 cup long-grain rice, rinsed
• 1 ½ cups chicken broth
• 2 boneless, skinless chicken breasts, cut into chunks
• 1 lemon, juiced and zested
• 2 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried thyme
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Add the rice and chicken broth to the rice cooker. Set it to the “Cook” setting and let it cook until the rice is fluffy, about 15-18 minutes.
2. While the rice is cooking, season the chicken chunks with salt, black pepper, lemon zest, oregano, thyme, and minced garlic.
3. In the last 5 minutes of cooking, add the chicken chunks to the rice cooker and close the lid to allow the chicken to cook through and infuse the rice with flavor.
4. Once the rice cooker switches to the “Keep Warm” setting, add lemon juice and stir the mixture gently.
5. Serve hot, garnished with fresh parsley and an extra lemon wedge on the side for an added burst of citrus.

This lemon herb chicken and rice dish is fresh and aromatic, with the bright, citrusy flavors elevating the hearty chicken and rice. The combination of herbs and lemon ensures a light and comforting meal.

Vegetarian Lentil and Spinach Rice

Packed with protein and full of nourishing ingredients, this vegetarian rice cooker recipe combines lentils, spinach, and rice for a wholesome, hearty dish that’s perfect for a Sunday lunch or dinner.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 ½ cups vegetable broth
• 1 cup green or brown lentils, rinsed and drained
• 2 cups fresh spinach, chopped
• 1 tsp cumin
• 1 tsp turmeric
• ½ tsp paprika
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Add the rice, lentils, and vegetable broth to the rice cooker. Set it to the “Cook” setting and let it cook for 20-25 minutes or until both the rice and lentils are tender.
2. When the rice and lentils are nearly done, stir in the chopped spinach, cumin, turmeric, paprika, and olive oil.
3. Once the rice cooker switches to the “Keep Warm” setting, season the mixture with salt and black pepper to taste.
4. Serve hot with a wedge of lemon on the side for a splash of bright acidity.

This vegetarian lentil and spinach rice dish is rich in protein and fiber, making it both nutritious and satisfying. The cumin and turmeric add warm, earthy notes, while the spinach contributes a pop of freshness.

Caribbean Coconut Rice and Beans

This gluten-free rice cooker recipe brings the taste of the Caribbean to your home with coconut rice and spiced beans. It’s vibrant, aromatic, and perfect for a Sunday meal.

Ingredients:

• 1 cup jasmine or long-grain rice, rinsed
• 1 cup coconut milk
• 1 cup water
• 1 can red kidney beans, drained and rinsed
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp allspice
• 1 tsp thyme
• ½ tsp paprika
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Combine the rice, coconut milk, and water in the rice cooker. Set it to the “Cook” setting and let it cook until the rice is tender and fragrant, about 15-20 minutes.
2. In a skillet, sauté the chopped onion, bell pepper, and garlic until soft, about 3-4 minutes. Add the red kidney beans, allspice, thyme, paprika, salt, and black pepper. Cook for an additional 5 minutes to blend the flavors.
3. When the rice is done, gently fold in the bean mixture, making sure it’s evenly distributed.
4. Serve the dish warm, garnished with fresh cilantro and lime wedges on the side for a touch of brightness.

This Caribbean coconut rice and beans dish is hearty and full of bold flavors. The sweet and creamy coconut rice pairs perfectly with the spiced beans, making it a tropical-inspired, comforting meal that’s ideal for a Sunday feast.

Note: More recipes​ are coming soon!