How long does it take to make Rice Cooker Chicken Rice?

About 40 minutes in total: 10 minutes of prep and 30 minutes of cooking.

How many servings does this Rice Cooker Chicken Rice recipe make?

This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.

Where does this Rice Cooker Chicken Rice recipe come from?

It was shared by Andy Cooks on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Rice Cooker Chicken Rice – 40-Minute Recipe

Name: Rice Cooker Chicken Rice – 40-Minute Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 0.5 cup jasmine rice; 120 ml chicken bone broth; 1 chicken thigh; 2 spring onions; a thumb-sized piece ginger; 2 clove garlic; a pinch salt; a small pinch Yum Yum seasoning; 1 tsp sesame oil; to taste chilli crisp; to taste green oil

A comforting one‑pot chicken rice that’s quick to prepare and full of savory flavors. Jasmine rice soaks up fragrant chicken bone broth while the thigh becomes tender and juicy, and fresh spring onions with a drizzle of chilli crisp add brightness and a hint of heat.

Recipe by Andy Cooks· Structured by ReelsMeals

From: Instagram(view original)

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Rice Cooker Chicken Rice – 40-Minute Recipe

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Prep Time

10 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

40 min estimated total time for 2 servings.

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Dinner Chicken Rice One-Pot

Ingredients

1/2 cup jasmine rice
0.51 cup chicken bone broth
1 chicken thigh
2 spring onions
a thumb-sized piece ginger
2 clove garlic
a pinch salt
a small pinch Yum Yum seasoning
1 tsp sesame oil
to taste chilli crisp
to taste green oil

Instructions

1
Rinse the jasmine rice in the rice cooker bowl under cold water two or three times, draining after each rinse.
2
Add the rinsed rice back to the bowl and pour in the chicken bone broth, swirling to ensure the rice is evenly covered.
3
Add the spring onion whites, sliced ginger, sliced garlic, a pinch of salt, and a small pinch of Yum Yum seasoning to the bowl.
4
Rub the chicken thigh all over with 1 tsp sesame oil and place it on top of the rice and broth mixture.
5
Close the rice cooker lid, select the regular cooking setting, and start a full cooking cycle (approximately 25‑30 minutes).
6
When the cooker signals that cooking is complete, open the lid and let the rice rest for 3‑5 minutes to finish steaming.
7
While the rice rests, finely slice the green parts of the spring onions.
8
Remove the cooked chicken thigh, let it rest briefly, then fluff the rice with a fork.
9
Slice the chicken thigh (removing the bone if present) into bite‑size pieces and arrange them on top of the rice.
10
Garnish the dish with the sliced spring onion greens, drizzle with chilli crisp to taste, and add a few drops of green oil if desired.
11
Serve the chicken rice hot and enjoy.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rinse the rice thoroughly

Rinse the jasmine rice two or three times, draining after each rinse, before adding it to the cooker.

Rest the rice after cooking

Let the rice rest for 3‑5 minutes after the cooker signals completion before fluffing.

Season the chicken beforehand

Rub the chicken thigh with 1 tsp sesame oil before placing it on top of the rice and broth.

Prep garnish while rice rests

Finely slice the green parts of the spring onions while the rice is resting to save time.

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