My favorite mixed rice to make in the Autumn season~. It's just a little sweet and so tasty! I think kids will love it too! I like to add some sake to the rice when steaming because I think it gives it a nice smell, but you can leave it out. You can use a rice cooker or a pot on the stove. I like making onigiri with this rice too!

Not everyone eats rice daily like the Japanese, and not everyone has a rice cooker on hand. so this recipe is to show you how Japanese rice is cooked on a stove top.

The rice question is one that every Japanese expat living overseas has to face I think... (sob)But I refused to be beaten by homesickness caused by food! Even foreign rice is still rice! Depending on the way it's cooked, it's sure to taste good!I had a part time job 4 to 5 years ago in a restaurant kitchen (I did some simple plating and cooking), and I used to get lectured all the time by the chef with a scary face, about how I should serve the rice in the rice bowl gently and softly. He kept on telling me to make a nice gentle mound of rice in the bowl... Recipe by Popotankobu

We received a lot of chestnuts as a gift, and this is the first thing I wanted to make with them!Cooking okowa rice takes a bit of effort, but if you just do it in a rice cooker, it's easy.Chestnut rice is something you want to eat at least once every fall.I made okowa because I had mochi (sweet) rice on hand, but you can make chestnut rice with regular Japanese-stylel rice as well.Since it's cooked in a rice cooker, you can make this easily at any time! Recipe by Nori mama 1109

This is a popular spring dish in Japan. It's only season with salt and sake (rice wine) so you can enjoy the fragrance from the beans and shrimp. You can use green peas instead of the broad beans, or use other kinds of small shrimp instead of the sakura shrimp. Green peas can be cooked together with the rice, but may not produce a bright green color in that case. (Gluten-Free)

I often use lentils as a substitute for ground meat.I wanted to eat nikujaga so I made this vegan version.Lentils have a particular smell to them, but rinsing them before boiling, then removing the lid to cook out the smell should take care of it.Add shirataki noodles to make a more authentic nikujaga flair. Recipe by goodaroro

Stir-fried ketchup rice is high in calories, so I always make it in the rice cooker. My son likes strong flavors, so I always add a little ketchup to the rice when it's done. I sometimes make omurice, but my son prefers the egg mixed in.This time I used ham, but if you are using chicken, slice it into small pieces, season it with salt and pepper, and cook it with the rice in the rice cooker. Green pepper browns when cooked, so I stir-fry half the amount and add it at the end for a nice, colorful finish. Of course, you can just cook it all in the rice cooker if you want! Recipe by Heartful Kitchen Rei

Recently I suffered from Sciatica pain and I still can’t keep standing up for long. But I am lucky because, when I am not well, I can benefit from electric cooking tools such as ‘Rice Cooker’. These days rice cookers are so smart and they can do many things. My rice cooker has ‘Quick Cook’ mode and it cooks Risotto just perfect ‘al dente’ better than I can. Have you ever tried Rice Cooker Risotto? If you are in doubt, you should try once.

Growing up, my mom made a version of takikomi gohan and it was one of my favorites. I didn't love plain white rice when I was young so any dish that jazzed it up was a winner. Traditionally, it's mixed with veggies like carrots, and some protein like seafood or meat, but I like to keep things simple. Plus I love mushrooms and when cooked, they remind me of meat so it's still satisfying!

Every year during chestnut season, I always cook the chestnut rice. I normally mix it with Japanese sweet rice and also regular Japanese rice.

This kind of rice is delicious 😋 it's mixed with lentils#madethis#heirloom

Rice is to the Middle East what pasta is to Italy. While rice is a staple in Asian countries, there it is typically served plain; the flavors coming from the sauces for the vegetables, meat or legumes. Iraqi and particularly Iranian rice dishes, on the other hand, are known for their flavours, colours and, especially, their presentation. The way we serve them is something of a ritual. Having more than one rice dish at a meal is not unusual. Sometimes we even make a rice crust on the bottom of a dish so that, when served turned upside down, it looks like a cake.It took me a long time to get used to making a smaller quantity of rice for dinner. When I was growing up, my mother would serve everyone a big mound of rice topped with whatever stew she had cooked that day. We’d eat the rice with a spoon or by scooping it up with a piece of hubus, or flatbread. I guarantee you that in any traditional Iranian home you’ll find a huge pot of rice on the stove.The Iranian and Iraqi method of preparing rice: partially cooking it, draining it, then returning it to the pot with fried onion and a touch of water and continuing to cook it very slowly. This method results in delicious dry, almost crispy, rice, but it is time-consuming and the rice loses some of its nutritional value.Here’s my way: