Garlic Rice in a Rice Cooker (Japanese Garlic Rice Recipe)

Introduction

Everyone loves garlic rice especially my family of four. It's savory, slightly sweet, and aromatic, making a simple dinner an exciting experience.

You can try pairing this recipe with miso soup, curry, and even a simple ingredient such as eggs.

If you don't have a rice cooker, you can follow the same cooking method used in a Corn Rice Recipe and cook it on the stovetop instead.

Enjoy ♡

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Garlic Rice in Rice Cooker

Yield: 4 servings

Prep time: 1 minutes

Cook time: 40 minutes (the time will differ depending on rice cooker)

Ingredients

Rice

• 2 cups (300g) Japanese sushi rice

• 430ml water (or fill water to the 2-cup line in your rice cooker)

• 1 tablespoon butter

Seasonings

• 2 cloves garlic, finely minced or grated

• 1 bouillon cube

• 1 tablespoon soy sauce

• 1/2 teaspoon salt

Optional Toppings

• Fried garlic

• Fresh parsley, chopped

• Freshly cracked black pepper

Instructions

1. Prepare the Rice

• Rinse the rice thoroughly until the water runs mostly clear.

• Soak the rice in water for 1 hour. Drain well and transfer to your rice cooker.

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2. Cook

• Add the garlic, bouillon cube, soy sauce, salt, and water to the rice cooker.

• Mix everything gently to distribute the seasonings evenly.

• Start the rice cooker and cook as usual.

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  rice soaked in water in a rice cooker with soy sauce being poured from a measuring spoon

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  rice soaked in water mixed with soy sauce in a rice cooker

3. Finish

• Once the rice is cooked, fluff it gently from the bottom up.

• Add the butter and mix until melted and evenly incorporated.

• Serve warm and garnish with fried garlic, parsley, and black pepper if desired.

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  newly cooked garlic rice with a small block of solid butter on top

Miwa’s Tips

• The water amount is slightly less than what is typically used for plain steamed rice. This helps prevent the rice from becoming too soft after adding the seasonings.

• For a richer flavor, add a little extra butter just before serving.

  
  

Recommended Side Dish

• Simple Water Kimchi-style Pickles

• Carrot Egg Scramble

Storage Time

• Store leftovers in an airtight container and freeze for up to 2 weeks.

• To reheat, thaw overnight in the refrigerator or microwave directly from frozen until heated through.

  
  

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🌸 Gentle Note from Miwa 

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MIWA Tableware

I like to pair this recipe with this gorgeous rice bowl.

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MIWA’s Recommendations

- My e-cookbooks available with vegan, breakfast, and meal prep versions.

I hope this will be helpful and enjoyable in your kitchen.

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