Noob Cook Recipes

Sauteed Kale Recipe Stir-fry Asparagus in XO Sauce Recipe Oyster Sauce Vegetables in Garlic Oil Recipe Crispy Garlic Oil Recipe Perfectly Seared Scallops Recipe Stir-fried Asaparagus with Scallop Recipe

Rice Cooker Chicken Rice

Chicken Rice Sauces

Home-made Chilli Sauce and Ginger Sauce for Chicken Rice

Rice Cooker Chicken Rice Recipe

Use half the amount of water you normally need to cook rice, as the juices from the chicken will drip down to the rice beneath as it cooks in the rice cooker.

Serves: 3

Prep Time: 15 mins

Cook Time: 45 mins


  • 600 grams chicken thighs (or half chicken) if frozen, thaw before use; chopped to smaller pieces
  • 1 cup long-grain white rice rinsed and drained
  • 1/2 cup chicken stock half the amount you normally use to cook rice; adjust accordingly
  • 2 pandan leaves optional; tied in a knot
  • 5 cloves garlic peeled if you are eating it
  • 3 slices ginger
  • salt to taste, if needed

Garnishing Suggestion

  • coriander and spring onions
  • sliced cucumbers and tomatoes


  1. Add rice, chicken stock, pandan, garlic and ginger in the rice cooker. Top with chicken pieces. Cook the rice in the rice cooker. When the rice is cooked, season to taste with salt, if needed. Note: If your rice cooker cook within 30 minutes, let it keep warm for at least another 30-45 minutes, or until ready to serve.
  2. To serve, scoop a bowl of chicken rice on plate. Place cooked chicken over the rice. Garnish with sliced cucumbers, tomatoes, coriander and spring onions. Serve with ginger sauce and chilli sauce at the side.

Leave a Comment

40 Responses to “Rice Cooker Chicken Rice”

  1. Lily — April 1, 2013 @ 9:44 am

    I have made this twice already. First time as experiment for my own family only, with the chillie recipe given by one of the commentators here plus choysum-fishball soup. It was a hit! Second time yesterday for the family and in-laws, this time with yuen choy-anchovy soup. Very delicious and easy-peasy. Thank you!!


  2. Chris — August 25, 2013 @ 11:33 pm

    Tired the rice cooker chicken rice. My husband said the rice is so yummy but chicken not tender. can use the hot and cold method for chicken? if use the home made stock will it be that yummy?


    • fc replied: — September 24th, 2013 @ 10:28 am

      If Im using chicken cubes to mix with water, how many cubes should i use for 1 1/3 cup of rice? Yummm…..i look forward to trying this out!


      • wiffy replied: — September 24th, 2013 @ 11:50 am

        dissolve the chicken cube with hot water; taste it and adjust accordingly.

        • fc replied: — October 4th, 2013 @ 4:28 pm

          I tried this out two nights ago and the rice turned out yummy although chicken was a bit dry. I coated it with sesame oil and salt before placing it on the basket for the rice cooker. Next time i will take it out in half hour after rice is cooked :-D Thumbs up!

  3. ERIC — June 6, 2014 @ 9:49 pm

    Hi, when you said “1/2 cup chicken stock half the amount you normally use to cook rice” . lets say if i use 1 cup of water to cook rice normally, with the same amount of rice, i only need to use 1/2 cup of chicken stock to cook chicken rice?


    • wiffy replied: — June 7th, 2014 @ 1:03 pm

      yes, that is right.


      • Yuan replied: — July 15th, 2016 @ 2:49 pm

        Just to confirm. I use half the amount of chicken stock to cook & I don’t have to top up the remaining half with water?

        • wiffy replied: — July 22nd, 2016 @ 12:31 pm

          Yup, that’s what I did.

  4. Carrin — September 21, 2015 @ 8:51 am

    Just a question, do we need to marinate the chicken prior to cooking?


    • wiffy replied: — September 28th, 2015 @ 3:30 pm

      I did not (too lazy) but you can marinate with some sesame oil, ginger juice and light soy sauce if you wish to.


  5. Becca — March 27, 2016 @ 4:07 pm

    What size rice cooker do you normally make these recipes for?