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.

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.

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

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.

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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