This recipe is incredibly quick and easy to make, and the results are fantastic! Chicken is added to the rice cooker along with some crushed garlic for flavor. The end result is the most delicious, fragrant garlic rice! Even more delicious when combined with chicken!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 rice bowls |
Ingredients
- 3 cups uncooked jasmine rice
- 3 cups water
- 2 tablespoons sesame oil
- 2 cubes chicken bouillon
- ½ cup olive oil
- 1 green onion, chopped
- 2 cloves cloves garlic, smashed
- 1 (2 inch) piece fresh ginger root, crushed
- 1 chicken thigh with skin
Instructions
- Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
- When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Nutrition Facts
| Calories | 705 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 484 mg |
| Sugars | 0 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
It came out delicious. The fagrance in the rice is so yummy. I did 2 cups of jasmin rice and 3 cups of water plus a tablespoon of rice wine, pinch of salt, sesame oil, ginger, garlic, and 2 drum sticks with thigh. Green onion should be garnished at the end after rice is all cooked.
Used as a side dish so no chicken. Mostly followed recipe. 2 green onions rather than 1. 3 garlic cloves, next time 4. Peeled ginger root, smashed, chopped then squeezed through a hand held garlic press. Only 1/4 cup olive oil. My daughter is 1/2 Asian and grew up with rice – recommends adding butter next time. Then I noticed that there’s a glob of butter in the photo but none in the ingredients. Added 1 tablespoon of soy sauce after tasting the finished product. This is the best rice cooker recipe I’ve tried so far to liven up rice in the rice cooker. Definitely will make often and experiment with the ingredients.
Easy to make, and tastes great! I did sautee the garlic, ginger and chicken in the pan for a bit to give the chicken a little extra time to brown / cook and then I added the rest of the ingredients. I have made this multiple times!
The flavor was good, but for some reason my rice was still crunchy. I am not discounting some mistake on my part causing the problem though.
We used less oil, more chicken (breast) and a little extra onion and thought it was great served with steamed Asian veggies. Simple but good. Thanks for the recipe!
This was delicious! I didn’t use the chicken thigh or the olive oil. I added just a wee bit soy sauce to taste after it was done. This is definitely a dish I’ll be trying again and again.
Turns rice into a real side dish!
This was awesome and so easy! I would have never thought of cooking chicken in our rice cooker. We added 2 chicken thighs, peas (could probably add more veggies), and a bit of soy sauce. We used none of the olive oil and it turned out great.
This is my first time making jasmine rice and it was pretty good. I halved the olive oil and it was still too much. So next time I’ll use a lot less. I don’t have a rice cooker and did it on the stove. The kids even loved it. I will try again to perfect this. Thanks.
Really good, although I cooked the rice separatly cooked onion chicken and garlic in a pan with some oil till chicken was cooked and then added the seasonings and finally added the rice and cooked until rice was fried.
I love the the idea of making a whole meal in the rice cooker. Now that I know it’s possible, I will be experimenting more with it. Frozen peas and chopped cilantro were added before serving to lend color and extra flavor.
This was easy and surprisingly delicious! I made a few changes based on what I had on hand. I used two cups of rice and three cups of chicken stock that I had leftover from a batch of Hainanese chicken rice. I skipped the olive oil but used four chicken thighs. I put in about five minutes of work and then closed the lid and pushed a button. 25 minutes later I fed my family a delicious dinner. Thanks for a great recipe!
so good, so easy! I skipped the olive oil…
I used a sweet onion instead of green onion and chicken broth instead of bouillion because I’m on a tight budget and have to work with what I have on hand. The chicken thigh wasn’t really needed this time because I served this with chicken. YUM! NOTE TO SELF: This would be good with a chinese main dish next time.
this had ok flavor, and was greasy from the sesame oil. I followed the recipe as written, only I halved the recipe and had to put it back into the rice cooker and add more water because the rice wasn’t done and all the liquid was absorbed. There is not enough liquid in proportion to the rice in this recipe. The liquid should DOUBLE the portion of rice because rice exands as it cooks.
this is awesome. i cut the olive oil and doubled the garlic. Plus I seasoned the chicken with salt and pepper. Just perfect.
Oh, i love it!!brings back childhood memories. this is an authentic Filipino dish called Arroz Caldo, but usually cooked with a little more liquid…similar to Risotto. You may substitute water,olive oil, and bouillon with chicken stock. you may add salt and pepper. dont know what to do with chicken??? cut into thin strips and saute, or boil and shred…then mix in with the rest of the ingredients. **i would not recommend using chicken breast as it lacks a bit of chicken flavor and very dry meat**
I didn’t have chicken bouillon but it really doesn’t even need it. just added a pinch of salt in place of the bouillon cubes. DELISH!
I wouldnt change a thing.
Since finding this recipe, my husband and I have made it several times. We ended up modifying the original recipe a bit by omitting the olive oil and adding 2 boneless chicken thighs (sometimes 3!). The juice and oils from the extra dark meat give the rice an extra boost of flavour so only now we only do 1 chicken bouillon as well. Can’t go wrong with this and so easy!
I was looking for a recipe specifically for jasmine rice since I had bag of it for some reason. This recipe had truly great flavor. I cooked it over a gas stove since I don’t have a rice cooker and was skeptical about it at first. Sauteed the garlic and onions first, then rice, added the other ingredients but replaced fresh ginger with 1 t powdered ginger, I also didn’t have a chicken thigh but the bouillon cube works well if you don’t mind the increased sodium. I only got to eat a small serving of it before my husband and son devoured it!