Flavorful Rice Cooker Mushroom Rice

I’ve always loved finding new ways to use my rice cooker beyond just making plain white rice. Sometimes the best recipes come from those “what if?” moments in the kitchen. This mushroom rice has become one of my go-to side dishes, especially on busy weeknights when I need something that practically makes itself.

What I really like about cooking rice with mushrooms is how the rice soaks up all those good flavors while it cooks. And the best part? It’s basically a one-pot meal – just toss everything in the rice cooker and let it do its thing. I usually prep the mushrooms while my kids are doing homework, and by dinner time, we’ve got something that tastes like it took way more effort than it actually did.

If you’re looking for a simple way to make your regular rice a bit more interesting, this recipe is for you. It’s become such a staple in our house that my family actually asks for it by name now.

What Kind of Mushrooms Should I Use?

While this recipe suggests shiitake and shimeji mushrooms, you’ve got plenty of room to experiment with different varieties. Button mushrooms work just fine as an easy-to-find option, but mixing in some oyster mushrooms or maitake can add interesting textures and deeper flavors to your rice. Fresh mushrooms are best for this dish, but if you’re using dried shiitake, just soak them in warm water for about 20 minutes before slicing. When picking fresh mushrooms at the store, look for firm ones with dry, unbruised surfaces and avoid any that feel slimy or show signs of discoloration.

Options for Substitutions

This flavorful rice dish allows for several ingredient swaps, though some items are key to getting the right result:

• Short/medium grain rice: This is one ingredient I wouldn’t substitute, as it provides the right texture and stickiness. Long grain rice won’t give you the same results.
• Mixed mushrooms: While shiitake and shimeji are great, you can use any mushrooms you have – button, cremini, or oyster mushrooms all work well. Just slice them thinly.
• Sake/mirin: If you don’t have sake or mirin, use dry white wine plus 1/2 teaspoon sugar, or just add an extra teaspoon of sugar and use water instead.
• Vegetable dashi: No dashi? Use regular vegetable broth, or dissolve a vegetable bouillon cube in water. The flavor will be different but still good.
• White miso paste: You can use yellow or red miso if that’s what you have, though the flavor will be stronger. Start with a smaller amount and adjust to taste.
• Gochugaru: Regular red pepper flakes work fine, just use half the amount. Or try paprika for color without the heat.
• Sesame oil: This gives a distinct flavor, but in a pinch, use regular oil plus 1 teaspoon of toasted sesame seeds for a similar nutty taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making rice cooker mushroom rice is not washing the rice thoroughly beforehand – rinse it until the water runs clear to remove excess starch and prevent a gummy texture. Another common error is lifting the rice cooker lid while cooking, which releases essential steam and can lead to unevenly cooked rice – resist the urge to peek and let the cooker complete its cycle uninterrupted. When mixing the miso paste, be sure to dissolve it completely in warm water before adding it to the other ingredients, as clumps of miso can create unpleasant pockets of intense saltiness throughout your dish. For the best mushroom flavor, avoid overcrowding the mushrooms when sautéing them with garlic and sesame oil – cook them in batches if needed until they’re golden brown and their moisture has evaporated.

What to Serve With Mushroom Rice?

This savory mushroom rice makes a perfect base for so many Asian-inspired meals! I love serving it with some simple grilled or pan-seared salmon, which pairs wonderfully with the umami-rich mushrooms and miso flavors. For a vegetarian option, try adding some crispy pan-fried tofu or a side of steamed or stir-fried bok choy with garlic. Since the rice already has lots of flavor from the mushrooms and seasonings, simple protein options and lightly seasoned vegetables work best as accompaniments. You might also want to add some quick pickled cucumbers or kimchi on the side for a nice tangy contrast.

Storage Instructions

Keep Fresh: This mushroom rice stays good in the fridge for up to 3 days when stored in an airtight container. The flavors actually get better as they meld together overnight, making it a great make-ahead dish for busy weekdays.

Preserve: For longer storage, portion the cooled rice into individual servings and pack them in airtight containers. They’ll keep well in the freezer for up to 2 months. Just remember to label them with the date!

Warm Up: To enjoy your leftover mushroom rice, sprinkle a few drops of water over it and microwave until hot, stirring halfway through. You can also steam it in a bamboo steamer for about 5 minutes to bring back its original texture. Add a fresh sprinkle of sesame seeds and scallions before serving to give it that just-made touch.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 12-15 g
• Fat: 30-35 g
• Carbohydrates: 85-95 g

Ingredients

• 1 cup short or medium grain rice (approximately 210 g)
• 1/2 pound mixed mushrooms, thinly sliced (such as shiitake and shimeji)
• 1 teaspoon sugar
• 1 teaspoon dark soy sauce
• 1 teaspoon additional soy sauce (optional)
• 1 tablespoon sake or mirin
• 1 cup vegetable dashi broth
• 1 chopped scallion (white part only)
• 1.5 tablespoons white miso paste
• 2 tablespoons warm water
• 1 teaspoon chili powder (like gochugaru, adjust to taste)
• 1.5 tablespoons sesame oil
• 2 minced garlic cloves
• 1.5 tablespoons sugar (adjust to preferred sweetness)
• 1 teaspoon toasted sesame seeds
• Chopped green parts of scallions

Step 1: Prepare the Rice

Start by washing your rice 2 to 3 times until the water begins to run clearer.

Drain any excess water from the rice to prepare it for cooking.

Step 2: Prepare the Ingredients

Slice or break apart the mushrooms into bite-sized pieces.

Set them aside for later use.

In the rice cooker pot, add the washed rice, dashi, soy sauce, sugar (if using), sake or mirin, and the white part of the scallions.

Mix everything well to combine the ingredients evenly.

Step 3: Cook the Rice

Place the prepared mushrooms on top of the rice mixture in the rice cooker pot.

Cover your rice cooker and set it to cook.

If you don’t have a rice cooker, you can cook your rice on the stove by bringing the ingredients to a simmer, covering the pot, and cooking on low heat until the rice is tender.

Step 4: Prepare and Mix the Sauce

While the rice is cooking, take a moment to mix together the sauce ingredients.

Feel free to adjust the sauce to your taste preferences.

Once the rice is fully cooked, pour the sauce over it and mix everything together thoroughly for rich flavor distribution.

Step 5: Final Adjustments and Serve

Taste the rice, and if needed, season it with additional soy sauce to your liking.

Finally, serve your mushroom rice dish topped with chopped green onions for added freshness and flavor.

Enjoy your meal!