25+ Healthy Saturday Gluten-Free Rice Cooker Recipes for Easy Meals

Saturdays are meant for relaxation, but that doesn’t mean your meals have to be complicated or time-consuming.

If you’re living a gluten-free lifestyle, you know the importance of having easy, satisfying, and delicious meals without the hassle of special ingredients or lengthy prep.

A rice cooker is your best friend when it comes to creating quick, wholesome, and flavorful meals.

From savory rice bowls to comforting risottos and even innovative veggie-packed dishes, a rice cooker can turn your gluten-free recipes into effortless masterpieces.

In this article, we’ve gathered more than 25 amazing gluten-free rice cooker recipes perfect for Saturdays.

Whether you’re hosting a cozy weekend dinner, meal prepping for the week ahead, or simply looking to try something new, these rice cooker recipes are guaranteed to satisfy your cravings without the stress.

Grab your rice cooker, and let’s dive into these tasty, gluten-free options that will make your Saturdays easy and enjoyable.

25+ Healthy Saturday Gluten-Free Rice Cooker Recipes for Easy Meals

Weekends should be about relaxation and enjoyment, and with these 25+ gluten-free rice cooker recipes, you can have your meals ready with minimal effort and maximum flavor.

Whether you’re making a creamy risotto, a hearty rice bowl, or a refreshing veggie-packed dish, your rice cooker is an invaluable tool to create meals that are both nutritious and satisfying.

These recipes are not only perfect for Saturdays but can be enjoyed any day of the week when you’re looking for easy, gluten-free options.

With a rice cooker, there’s no need for long cooking hours or complicated methods. Just set it and forget it while you focus on enjoying your weekend!

From savory to sweet, these gluten-free rice cooker recipes will keep your taste buds excited and your kitchen stress-free.

Creamy Lemon Garlic Rice with Spinach

This creamy lemon garlic rice with spinach is a vibrant and satisfying gluten-free dish made in a rice cooker. The rice becomes tender and infused with garlic, lemon, and the richness of cream, while spinach adds color, nutrients, and a fresh flavor. It’s the perfect side dish to complement any meal or can even be enjoyed as a main dish for a light dinner.

Ingredients:

• 2 cups long-grain white rice (rinsed)
• 4 cups vegetable broth (or chicken broth for more flavor)
• 3 cloves garlic (minced)
• 1 lemon (zested and juiced)
• 1 cup heavy cream or coconut cream (for a dairy-free version)
• 3 cups fresh spinach (roughly chopped)
• 2 tbsp olive oil
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/4 cup grated Parmesan (optional)

Instructions:

1. In the rice cooker, add the rinsed rice and vegetable broth. Stir to combine.
2. Set the rice cooker to the “Cook” setting and allow the rice to cook until the broth is absorbed and the rice is fully cooked.
3. While the rice is cooking, heat olive oil in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Once the rice is cooked, open the rice cooker lid and stir in the sautéed garlic, lemon zest, lemon juice, and cream.
5. Add the chopped spinach and stir until it wilts into the rice mixture.
6. Season with salt, pepper, and Parmesan cheese (if using). Stir well and let the rice sit for a few minutes to absorb the flavors.
7. Serve immediately, garnished with extra lemon zest or Parmesan if desired.

This creamy lemon garlic rice with spinach is an easy, flavorful, and nutritious dish made in the rice cooker. The combination of tangy lemon, savory garlic, and creamy texture is irresistible, and the spinach provides a pop of green and an added layer of goodness. Perfect for busy weekends or family meals, this dish can be customized by adding protein like grilled chicken or shrimp for a complete meal. Enjoy the simplicity and deliciousness that a rice cooker brings to your gluten-free cooking experience.

Rice Cooker Coconut Curry Rice with Vegetables

This coconut curry rice with vegetables is a gluten-free, one-pot wonder that’s bursting with bold flavors. The creamy coconut milk combined with aromatic curry spices creates a rich, comforting dish that’s sure to please everyone at the table. This rice cooker recipe is not only easy to make but also highly customizable with your favorite vegetables and proteins.

Ingredients:

• 1 1/2 cups basmati rice (rinsed)
• 3 cups coconut milk
• 1 cup vegetable broth (or chicken broth)
• 1 medium onion (diced)
• 1 red bell pepper (diced)
• 1 zucchini (diced)
• 1 cup frozen peas
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp ground cumin
• 2 tbsp olive oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• 1/2 cup cashews (optional, for crunch)

Instructions:

1. In the rice cooker, combine the rinsed rice, coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and pepper. Stir to mix the spices evenly.
2. Add the diced onion, red bell pepper, zucchini, and peas into the rice cooker. Drizzle with olive or coconut oil, stirring to combine.
3. Close the rice cooker lid and set it to the “Cook” setting. Let it cook until the rice is tender and the liquid is absorbed (about 15-20 minutes).
4. Once the rice is done, fluff the rice gently with a fork, mixing in the vegetables and curry flavors.
5. Optional: Stir in cashews for added crunch.
6. Garnish with fresh cilantro before serving.

This rice cooker coconut curry rice with vegetables is a vibrant, fragrant dish that brings the rich flavors of coconut and curry into every bite. The mix of vegetables adds texture and nutrients, making this a healthy and satisfying meal. It’s a perfect gluten-free option for anyone craving a comforting yet flavorful dish. You can easily modify the vegetables or add a protein like chicken, tofu, or shrimp to make it even heartier. Whether served as a side or main course, this dish will be a hit on any Saturday.

Rice Cooker Spanish Rice with Chickpeas and Tomatoes

This Spanish rice with chickpeas and tomatoes is a delicious gluten-free option packed with flavor. It combines the rich taste of tomatoes, the earthiness of chickpeas, and the warmth of Spanish seasonings, all cooked to perfection in a rice cooker. It’s a hearty and nutritious dish that can serve as a side or a main, making it a versatile option for any meal.

Ingredients:

• 1 1/2 cups long-grain white rice (rinsed)
• 2 cups vegetable broth (or chicken broth)
• 1 can (15 oz) diced tomatoes (drained)
• 1 can (15 oz) chickpeas (drained and rinsed)
• 1 medium onion (diced)
• 1 clove garlic (minced)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup fresh parsley (chopped, for garnish)

Instructions:

1. In the rice cooker, combine the rinsed rice, vegetable broth, smoked paprika, cumin, chili powder, salt, and pepper.
2. Add the diced onion, minced garlic, chickpeas, and diced tomatoes. Stir to mix everything together.
3. Drizzle with olive oil and close the rice cooker lid.
4. Set the rice cooker to the “Cook” setting and allow it to cook until the rice is tender and the liquid has been absorbed (about 15-20 minutes).
5. Once the rice is done, fluff the rice with a fork and stir in the chickpeas and tomatoes.
6. Garnish with fresh parsley before serving.

This Spanish rice with chickpeas and tomatoes is a flavorful, gluten-free dish that’s simple to prepare and incredibly satisfying. The combination of tomatoes, chickpeas, and warm spices creates a comforting meal, while the rice cooker ensures that everything cooks evenly with minimal effort. This dish can stand alone as a main or be paired with your favorite protein. It’s also highly customizable—feel free to add extra vegetables or adjust the seasoning to your taste. For a fun twist, top it with a dollop of sour cream or a sprinkle of cheese. This rice cooker recipe is a great addition to any weekend menu.

Rice Cooker Sweet Potato and Black Bean Rice

This sweet potato and black bean rice is a hearty and nutritious gluten-free dish that combines the natural sweetness of roasted sweet potatoes with the earthy flavor of black beans. It’s a filling meal made entirely in the rice cooker, making it an easy choice for a satisfying lunch or dinner. The added spices and a hint of lime make it a balanced, flavorful dish that’s both comforting and refreshing.

Ingredients:

• 2 cups jasmine rice (rinsed)
• 3 cups vegetable broth
• 1 large sweet potato (peeled and diced)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 small red onion (diced)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 lime (juiced)
• Fresh cilantro (chopped, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
2. In the rice cooker, combine the rinsed rice, vegetable broth, cumin, chili powder, smoked paprika, and salt and pepper to taste.
3. Add the roasted sweet potatoes, black beans, diced onion, and minced garlic into the rice cooker. Drizzle with the remaining tablespoon of olive oil.
4. Close the rice cooker lid and set it to the “Cook” setting. Let the rice cook until the liquid is absorbed and the rice is tender (about 15-20 minutes).
5. Once the rice is cooked, fluff the rice and vegetables gently with a fork. Add lime juice and stir to combine.
6. Garnish with fresh cilantro before serving.

This sweet potato and black bean rice is a nutritious, gluten-free meal that’s rich in fiber, protein, and vitamins. The sweet potatoes add a comforting sweetness, while the black beans bring a hearty, earthy flavor. This one-pot recipe, made entirely in the rice cooker, is perfect for busy days or when you want to enjoy a flavorful and healthy meal without much effort. You can also customize this dish by adding avocado, a dollop of sour cream, or grilled chicken for added protein. It’s a versatile, satisfying dish that will keep you full and energized throughout the day.

Rice Cooker Mushroom and Thyme Risotto

This creamy mushroom and thyme risotto is a rich, gluten-free comfort food made effortlessly in a rice cooker. With earthy mushrooms, fragrant thyme, and a velvety texture, this risotto makes for a perfect main dish or side. Unlike traditional risotto, this recipe requires no stirring, making it an ideal choice for a stress-free dinner.

Ingredients:

• 1 1/2 cups Arborio rice
• 3 cups vegetable broth (or chicken broth)
• 1 cup dry white wine (optional, can replace with extra broth)
• 2 cups mushrooms (sliced, any variety like cremini or button)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent (about 3 minutes).
2. Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5 minutes. Remove from heat.
3. In the rice cooker, combine the Arborio rice, vegetable broth, white wine (if using), fresh thyme, and the sautéed mushroom mixture. Stir to combine.
4. Close the rice cooker lid and set it to the “Cook” setting. Let it cook until the rice has absorbed the liquid and is creamy, about 20-25 minutes.
5. Once the rice is cooked, stir in the grated Parmesan cheese (if using) for added creaminess. Season with salt and pepper to taste.
6. Serve hot, garnished with additional thyme or cheese if desired.

This rice cooker mushroom and thyme risotto is a rich, creamy dish that brings the comforting qualities of traditional risotto without the constant stirring. The earthy mushrooms and aromatic thyme make each bite flavorful and satisfying, while the Parmesan adds a touch of indulgence. Whether enjoyed as a main dish or paired with roasted chicken or grilled vegetables, this risotto is an elegant and gluten-free option for any occasion. The simplicity of cooking it in a rice cooker makes it a low-maintenance yet impressive dish that you can enjoy with minimal effort.

Rice Cooker Mediterranean Quinoa and Rice Salad

This Mediterranean quinoa and rice salad combines the nuttiness of quinoa with the tender texture of rice, creating a wholesome, gluten-free dish that’s perfect for a light lunch or as a side for grilled meats. Bursting with fresh vegetables like cucumber, tomatoes, and olives, and dressed in a zesty lemon-oregano vinaigrette, it’s a refreshing and nutritious salad that requires minimal cooking effort, thanks to the rice cooker.

Ingredients:

• 1 cup quinoa (rinsed)
• 1 cup long-grain white rice (rinsed)
• 3 cups water or vegetable broth
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted and sliced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup fresh parsley (chopped)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In the rice cooker, combine the rinsed quinoa, rice, and water or vegetable broth. Stir to combine.
2. Set the rice cooker to the “Cook” setting and allow it to cook until both the quinoa and rice are tender and the liquid is absorbed (about 20-25 minutes).
3. Once the quinoa and rice are cooked, fluff the mixture with a fork to combine.
4. Let the mixture cool to room temperature, or chill it in the fridge for a colder salad.
5. Add the diced cucumber, halved cherry tomatoes, Kalamata olives, red onion, and chopped parsley. Toss to combine.
6. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Drizzle over the salad and toss again.
7. Serve chilled or at room temperature.

This Mediterranean quinoa and rice salad is a vibrant, gluten-free dish that’s perfect for meal prep, picnics, or as a refreshing side for any occasion. The combination of quinoa and rice offers a variety of textures, while the fresh vegetables add crunch and flavor. The lemon-oregano dressing brings everything together in a tangy and aromatic way, making each bite irresistible. Easy to prepare in the rice cooker, this dish is versatile, customizable, and ideal for anyone looking for a light, healthy, and satisfying meal.

Rice Cooker Butternut Squash and Sage Risotto

This rice cooker butternut squash and sage risotto is a warm, comforting dish with sweet roasted butternut squash and fragrant sage. The rice cooker makes it easy to prepare a creamy, gluten-free risotto without the traditional need for constant stirring. The savory sweetness of the squash blends perfectly with the rich, creamy texture of the risotto, making it an ideal fall or winter dish.

Ingredients:

• 1 1/2 cups Arborio rice
• 3 cups vegetable broth
• 1 cup dry white wine (optional, can replace with more broth)
• 1 1/2 cups butternut squash (peeled and diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp fresh sage (chopped, or 1 tsp dried sage)
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
2. In the rice cooker, combine the Arborio rice, vegetable broth, white wine (if using), and sage. Stir to mix the ingredients.
3. Add the roasted butternut squash, diced onion, and minced garlic into the rice cooker. Drizzle with the remaining tablespoon of olive oil and stir gently.
4. Close the rice cooker lid and set it to the “Cook” setting. Let the rice cook until the liquid is absorbed and the rice is tender, about 20-25 minutes.
5. Once the risotto is cooked, stir in the grated Parmesan cheese (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with extra sage or Parmesan if desired.

This butternut squash and sage risotto is a rich and creamy gluten-free dish, perfect for chilly evenings. The natural sweetness of the roasted butternut squash pairs beautifully with the savory sage, creating a comforting and flavorful meal. The rice cooker makes the cooking process incredibly simple, eliminating the need for constant attention while still producing a decadent risotto. Ideal as a main course or paired with roasted meats, this dish is sure to become a cozy favorite in your gluten-free recipe repertoire.

Rice Cooker Chickpea and Spinach Curry Rice

This chickpea and spinach curry rice is a vibrant, gluten-free dish that’s both nourishing and flavorful. The curry spices infuse the rice with warmth, while the chickpeas provide a hearty base and spinach adds a fresh pop of color and nutrition. Cooked all in one pot using the rice cooker, this dish is a simple and healthy option for a satisfying meal.

Ingredients:

• 1 cup basmati rice (rinsed)
• 2 cups vegetable broth (or water)
• 1 can (15 oz) chickpeas (drained and rinsed)
• 3 cups fresh spinach (chopped)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In the rice cooker, combine the rinsed rice, vegetable broth, curry powder, cumin, turmeric, cayenne (if using), salt, and pepper. Stir to mix the spices evenly.
2. Add the diced onion, minced garlic, and grated ginger into the rice cooker. Drizzle with olive oil and stir to combine.
3. Add the chickpeas and close the rice cooker lid. Set the cooker to the “Cook” setting and let it cook until the rice is tender and the liquid is absorbed (about 20 minutes).
4. Once the rice is cooked, stir in the chopped spinach until it wilts into the rice and chickpeas.
5. Garnish with fresh cilantro before serving.

This chickpea and spinach curry rice is a nourishing, flavorful dish that’s perfect for a quick and satisfying gluten-free meal. The combination of curry spices and tender chickpeas creates a hearty yet light dish, while the spinach adds a burst of green and nutrients. Thanks to the rice cooker, this dish is simple to prepare with minimal effort, making it ideal for busy weeknights or meal prep. You can adjust the spice levels to your liking, and adding a side of yogurt or a squeeze of lemon can elevate the dish even further.

Rice Cooker Sweet Corn and Bell Pepper Rice

This sweet corn and bell pepper rice is a bright and colorful gluten-free dish that’s perfect for summer or as a side to any meal. The sweetness of the corn complements the crisp bell peppers, and the rice cooker ensures a perfectly cooked dish with minimal effort. It’s a versatile recipe that can be served alongside grilled meats, seafood, or as a standalone vegetarian option.

Ingredients:

• 1 1/2 cups long-grain white rice (rinsed)
• 3 cups vegetable broth (or water)
• 1 cup fresh or frozen sweet corn kernels
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In the rice cooker, combine the rinsed rice, vegetable broth, ground cumin, salt, and pepper. Stir to mix.
2. Add the sweet corn, diced bell peppers, onion, and minced garlic to the rice cooker. Drizzle with olive oil and stir gently to combine.
3. Close the rice cooker lid and set it to the “Cook” setting. Let it cook until the rice is tender and the liquid has been absorbed (about 20-25 minutes).
4. Once the rice is cooked, fluff the rice gently with a fork to mix the vegetables evenly.
5. Garnish with fresh cilantro before serving.

This sweet corn and bell pepper rice is a vibrant, gluten-free dish that’s simple to prepare but full of flavor. The combination of sweet corn, crunchy bell peppers, and the subtle warmth from cumin creates a dish that’s both fresh and comforting. Whether served as a side dish to grilled meats or as a vegetarian main, this recipe is versatile and easy to make using the rice cooker. It’s perfect for summer meals, barbecues, or even as a quick weekday dinner when you need something colorful and satisfying.

Rice Cooker Tomato Basil Rice with Mozzarella

This tomato basil rice with mozzarella is a fragrant and comforting gluten-free dish that’s perfect for a simple dinner or a delicious side. The bright, tangy flavor of the tomatoes combined with the aromatic basil and creamy mozzarella creates a perfect balance. With minimal prep and the help of your rice cooker, you can have this dish ready in no time for a weeknight meal or a gathering.

Ingredients:

• 1 1/2 cups long-grain white rice (rinsed)
• 3 cups vegetable broth (or chicken broth)
• 2 cups cherry tomatoes (halved)
• 1/2 cup fresh basil leaves (chopped)
• 1 cup mozzarella cheese (cubed or shredded)
• 2 tbsp olive oil
• 1 clove garlic (minced)
• Salt and pepper to taste
• 1/2 tsp dried oregano (optional)

Instructions:

1. In the rice cooker, combine the rinsed rice, vegetable broth, olive oil, garlic, salt, and pepper. Stir to combine.
2. Add the halved cherry tomatoes and dried oregano (if using) into the rice cooker, mixing them into the rice and broth.
3. Close the rice cooker lid and set it to the “Cook” setting. Let it cook until the rice is tender and the liquid is absorbed (about 20 minutes).
4. Once the rice is cooked, gently fluff the rice and stir in the chopped basil and mozzarella cheese. The mozzarella will melt into the rice, creating a creamy texture.
5. Serve hot, garnished with extra basil or a drizzle of olive oil if desired.

This tomato basil rice with mozzarella is a simple, yet flavorful gluten-free dish that’s sure to please everyone at the table. The combination of fresh tomatoes, fragrant basil, and melty mozzarella creates a comforting, satisfying meal. Made in the rice cooker, it’s incredibly easy to prepare, making it ideal for a quick weeknight dinner or as a side for your favorite grilled proteins. You can adjust the flavors by adding more cheese or seasoning to suit your taste, and it’s easily customizable with other herbs or vegetables.

Rice Cooker Mediterranean Stuffed Bell Pepper Rice

This Mediterranean stuffed bell pepper rice is a flavorful, gluten-free dish that brings together the vibrant flavors of the Mediterranean. The rice cooker helps cook the rice with aromatic spices, and the stuffed peppers add an extra touch of color and flavor. With ingredients like olives, feta cheese, and fresh herbs, this dish is perfect as a hearty main course or a satisfying side.

Ingredients:

• 1 cup basmati rice (rinsed)
• 2 cups vegetable broth (or water)
• 4 large bell peppers (tops cut off and seeds removed)
• 1/2 cup Kalamata olives (pitted and chopped)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup sun-dried tomatoes (chopped)
• 1/4 cup fresh parsley (chopped)
• 1/2 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice (optional)

Instructions:

1. In the rice cooker, combine the rinsed rice, vegetable broth, dried oregano, salt, and pepper. Stir to mix.
2. Close the rice cooker lid and set it to the “Cook” setting. Let it cook until the rice is tender and the liquid is absorbed (about 20-25 minutes).
3. While the rice is cooking, prepare the bell peppers. Cut off the tops and remove the seeds.
4. Once the rice is cooked, fluff it with a fork and stir in the chopped olives, feta cheese, sun-dried tomatoes, parsley, and lemon juice (if using).
5. Stuff the bell peppers with the rice mixture, pressing gently to pack the rice inside.
6. Place the stuffed peppers in the rice cooker, drizzle with olive oil, and close the lid. Set it to the “Cook” setting for an additional 10-15 minutes, allowing the peppers to soften and the flavors to meld.
7. Serve the stuffed peppers warm, garnished with extra parsley or crumbled feta if desired.

This Mediterranean stuffed bell pepper rice is a gluten-free dish bursting with fresh, savory flavors. The combination of olives, feta cheese, and sun-dried tomatoes infuses the rice with Mediterranean goodness, while the tender bell peppers make for a beautiful and nutritious vessel. The rice cooker makes it easy to prepare, allowing you to stuff the peppers with the cooked rice and finish them off without much effort. Whether served for a weeknight dinner or a special occasion, this dish is sure to impress and satisfy.

Rice Cooker Thai Coconut Lime Rice with Peanuts

This Thai coconut lime rice with peanuts is a refreshing and aromatic gluten-free dish that combines the creamy richness of coconut milk with the bright tang of lime. Topped with crunchy peanuts and fresh cilantro, this rice is full of flavor and texture. Made in a rice cooker, it’s quick and easy to prepare, making it an excellent side dish for Thai-inspired meals or any dinner that could use a burst of tropical flavors.

Ingredients:

• 1 1/2 cups jasmine rice (rinsed)
• 2 cups coconut milk
• 1 cup water
• 1 lime (zested and juiced)
• 2 tbsp fish sauce (or tamari for a gluten-free version)
• 2 tbsp brown sugar
• 1/4 cup roasted peanuts (chopped)
• 2 tbsp fresh cilantro (chopped)
• Salt to taste

Instructions:

1. In the rice cooker, combine the rinsed jasmine rice, coconut milk, water, fish sauce, brown sugar, and salt. Stir to combine the ingredients.
2. Close the rice cooker lid and set it to the “Cook” setting. Let the rice cook until the liquid is absorbed and the rice is tender (about 20 minutes).
3. Once the rice is cooked, fluff the rice with a fork and stir in the lime zest and lime juice. This will add a fresh, zesty kick to the dish.
4. Serve the rice topped with chopped roasted peanuts and fresh cilantro.
5. Optionally, you can drizzle more lime juice or add a few extra peanuts for crunch.

This Thai coconut lime rice with peanuts is a light and flavorful gluten-free side dish that brings tropical flavors to your meal. The coconut milk provides a rich, creamy texture, while the lime adds a fresh, zesty contrast. The peanuts offer a satisfying crunch, and the cilantro rounds out the dish with a burst of freshness. Perfect for pairing with Thai curries, grilled chicken, or seafood, this rice is quick to make in the rice cooker, making it an easy and delicious addition to your gluten-free meal rotation.

Rice Cooker Lemon Herb Rice with Asparagus and Peas

This lemon herb rice with asparagus and peas is a vibrant, gluten-free dish that’s as fresh as it is flavorful. The lemon and fresh herbs elevate the rice, while the asparagus and peas provide a delightful crunch and sweetness. This simple rice cooker recipe is perfect for a light lunch, dinner, or as a side dish for grilled meats and fish.

Ingredients:

• 1 1/2 cups basmati rice (rinsed)
• 3 cups vegetable broth (or water)
• 1 bunch asparagus (trimmed and cut into 1-inch pieces)
• 1 cup frozen peas (or fresh peas)
• 2 tbsp olive oil
• 1 lemon (zested and juiced)
• 2 tbsp fresh parsley (chopped)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper to taste

Instructions:

1. In the rice cooker, combine the rinsed basmati rice, vegetable broth, salt, and pepper. Stir to mix.
2. Close the rice cooker lid and set it to the “Cook” setting. Let it cook until the rice is tender and the liquid is absorbed (about 20 minutes).
3. While the rice is cooking, blanch the asparagus pieces and peas. Bring a pot of water to a boil, add the asparagus, and cook for 2-3 minutes until bright green. Add the peas for the last 30 seconds, then drain and set aside.
4. Once the rice is cooked, gently fluff the rice with a fork and stir in the lemon zest, lemon juice, parsley, thyme, and the blanched asparagus and peas.
5. Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot.

This lemon herb rice with asparagus and peas is a light and refreshing gluten-free dish that’s packed with flavor. The rice cooker makes it effortless to cook the rice to perfection, and the fresh herbs, lemon, and vegetables add depth and brightness. Whether served as a main dish or as a side, this rice dish complements a variety of meals. The asparagus and peas provide a lovely crunch and sweetness, making each bite both satisfying and nutritious. It’s a perfect dish for spring or summer, or whenever you want a healthy and tasty meal with minimal effort.

Rice Cooker Cauliflower Fried Rice

This cauliflower fried rice is a healthy, gluten-free alternative to traditional fried rice. With cauliflower rice replacing regular rice, it’s lower in carbs but still full of flavor and texture. This easy-to-make dish is packed with vegetables and can be served as a side or a main course. The rice cooker simplifies the process, making it a great option for busy days when you want something healthy and quick.

Ingredients:

• 1 medium head of cauliflower (grated into rice-sized pieces or use pre-riced cauliflower)
• 1/2 cup frozen peas and carrots
• 1/4 cup green onions (chopped)
• 2 eggs (lightly beaten)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 1 tsp fresh ginger (grated)
• Salt and pepper to taste

Instructions:

1. In the rice cooker, set it to the “Cook” setting and add the sesame oil and olive oil. Once heated, add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the peas and carrots to the rice cooker and sauté for another 2-3 minutes until they’re heated through.
3. Push the vegetables to one side of the rice cooker and pour in the beaten eggs on the other side. Scramble the eggs until fully cooked.
4. Add the riced cauliflower to the rice cooker along with the soy sauce. Stir everything together and cook for an additional 5-7 minutes, until the cauliflower rice is tender and well mixed with the vegetables and eggs.
5. Add the chopped green onions, season with salt and pepper, and stir to combine.
6. Serve hot as a side or main dish.

This cauliflower fried rice is a gluten-free and low-carb alternative to traditional fried rice, with all the flavor and satisfaction. The rice cooker makes it simple to prepare, and the combination of veggies, eggs, and soy sauce makes it a delicious, versatile dish. It’s perfect for anyone looking to enjoy a healthier, lighter version of a takeout favorite. Whether served as a side with grilled meats or as a standalone meal, this dish offers great flavor and texture, making it a go-to option for a quick, wholesome meal.

Rice Cooker Coconut Curry Rice with Vegetables

This coconut curry rice with vegetables is a fragrant, flavorful gluten-free dish that brings the warmth of curry and the richness of coconut milk to the rice. The rice cooker makes the process easy, cooking everything in one pot. The vegetables add freshness and texture, making it a wholesome and filling meal that’s perfect for lunch, dinner, or as a side to grilled meats.

Ingredients:

• 1 1/2 cups jasmine rice (rinsed)
• 2 cups coconut milk
• 1 cup vegetable broth
• 1 large carrot (peeled and diced)
• 1 red bell pepper (diced)
• 1/2 cup frozen peas
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In the rice cooker, combine the rinsed jasmine rice, coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and pepper. Stir to mix.
2. Add the diced carrot, red bell pepper, and frozen peas into the rice cooker. Drizzle with olive oil and stir gently to combine.
3. Close the rice cooker lid and set it to the “Cook” setting. Let the rice cook until the liquid is absorbed and the rice is tender (about 20-25 minutes).
4. Once the rice is cooked, fluff the rice gently and stir to mix in the vegetables evenly.
5. Garnish with fresh cilantro before serving.

This coconut curry rice with vegetables is a fragrant, creamy, and flavorful gluten-free dish that’s easy to prepare using your rice cooker. The coconut milk brings richness, while the curry spices provide a depth of flavor that complements the sweet vegetables. It’s a versatile dish that can be served as a standalone vegetarian meal or paired with grilled chicken or shrimp for added protein. Whether you’re craving something comforting or looking for a quick and tasty meal, this rice cooker recipe is sure to become a favorite.

Note: More recipes are coming soon!