Rice Cooker Meal: Christmas Stuffing Rice

Serve it in a baking dish to make it look oven baked haha

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• Inner monologue: Not much going on

• Recipe: Christmas Stuffing Rice

Hi! I hope you’re well. Ok that’s all. I don’t have much going on in my brain right now that’s relevant to share.

Well, I guess one thing is: If you’re looking for a community of like minded vegan/plant curious people, then check out my Discord. It’s free! We’re nice!

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The other week I shared a rice cooker stuffing recipe where I put bread in my rice cooker. People thought that was weird. Whatever. This time, I’m making a stuffing once again, but it’s rice based. Maybe that’s more palatable.

Anyways, this Stuffing Rice is a great side dish for your holiday meals. I hope you enjoy it as much as I do. But be warned: the sage and rosemary flavours will linger in your rice cooker if you don’t wash it well after making this!

Also, if you put the rice in a baking dish after you cook it then people will think you baked it in the oven, which to me comes across a lot fancier than a rice cooker lol. A little potluck hack :D

Stuffing Rice

Serves: 2-4
Prep time: 5 minutes
Cook time: 45 minutes or so (depending on how long your rice cooker takes)

Tools:

• A rice cooker (any kind works)

Ingredients

The Rice

• 1 1/2 cups rice, washed

• 1 3/4 cups water

• 1 bouillon cube (1 bouillon cube is for 3 cups water)

• 4 cloves garlic, minced

• 3/4 cup celery, diced thinly (2-3 stalks)

• 1/2 cup onion, diced thinly

• 2 tsp vegetable oil

The Spices

• 2 tbsp sage

• 1 tbsp parsley

• 1 tbsp rosemary

Method

1. Wash your rice. This is important! I like to wash my rice 3 times.

2. Mince your garlic, dice your celery and onion.

3. Add the washed rice to your rice cooker. Add in the water, then the bouillon cube.

4. Add everything else: garlic, celery, onion, vegetable oil, and the spices.

5. Arrange everything so it’s submerged, but the add ons (the veggies) should be sitting on top of the rice.

6. Cook how you would normally cook your rice.

7. That’s it! Enjoy :)

Rice Cooker Stuffing Rice

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• Want to make it even tastier? Add a bit more oil or some vegan butter to deepen the flavour. But truly, I find this dish already to be quite tasty.

• Want extra protein? Throw in 1/2 cup of brown lentils. Wash them first, then add an additional 1/4 cup of water. That should do the trick! Or if you’re feeling adventurous, use some TVP!

• Meal prep: This keeps in the fridge for a few days, like how any rice dish would. So, it works well for meal prep.

• Can I make this in an instant pot? Yes! Cook how you would normally cook rice.

• Can I make this on the stove top? Once again, yes! No need to do anything different from normal rice.

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• Water + bouillon cube: Feel free to use 1 3/4 cup vegetable broth. Alternatively, use 1 tbsp dark soya sauce or 2 tbsp regular soya sauce instead of a bouillon cube.

• Parsley: Sub for whatever spice you like! For example, cilantro.

• Oil: Sub for a vegan butter, olive oil, or leave it out entirely if you prefer.

• Celery: Some people don’t like celery (my partner included). Leave it out if you’d like.