This Rice Cooker Japanese Curry Pilaf is My New Obsession!
Looking for a delicious and effortless meal? This Rice Cooker Curry Pilaf is the perfect solution! It’s packed with flavor, and the best part is that the rice cooker does all the hard work for you.
Ingredients (1 Serving)
Main Ingredients:
Uncooked rice: 150g (5.3 oz)
Chicken: 160g (5.6 oz)
Mixed vegetables: 80g (2.8 oz)
Japanese curry roux: 1 cube
Butter: 1–2 tsp
Chicken Seasoning:
Salt and pepper: A dash
Curry powder: 1 tsp
Soy sauce: 1 tsp
Sake: 1 tsp
Liquid & Seasoning Base:
Water: 230ml (0.97 US cup)
Consomme (bouillon powder): 1/2 tsp
Ajinomoto (MSG): A dash
Instructions
Prepare the rice: Rinse the rice several times, changing the water until it runs almost clear. Drain completely in a strainer.
Prep the chicken and roux: Cut the chicken into very small pieces and massage in the chicken seasonings (salt, pepper, curry powder, soy sauce, and sake). Finely chop the curry roux cube so it melts easily.
Combine ingredients: Place the drained rice into the rice cooker pot. Add the water, consomme, and Ajinomoto, then stir well.
Layer the toppings: Add the mixed vegetables, seasoned chicken, and chopped curry roux on top of the rice. Spread them into an even layer. Finally, add the butter on top.
Cook: Set your rice cooker to the “Normal” or “White Rice” mode and start cooking.
Finish: Once cooked, mix everything thoroughly to ensure the curry roux is well incorporated and doesn’t clump. Serve and enjoy!
TIPS
Heating power varies depending on the rice cooker model, so we recommend filling it to no more than half its capacity. Overfilling the pot may lead to cooking failure.
