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Creamy Breakfast Oatmeal (Rice Cooker)

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“This is from a wonderful book, The Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann. It makes a wonderful, creamy oatmeal with no watching or muss or fuss. Definitely use steel-cut oats, which have a wonderful texture, so superior to the regular stuff. I usually use dried cranberries, raisins or currants, instead of the dates.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients, except dates, in cooker; stir gently to combine; sprinkle dates on top.
  2. Close the cover, set on Porridge cycle.
  3. NOTE1: This recipe is designed for a rice cooker with fuzzy logic - use the porridge setting. If you have a regular rice cooker, you will need to watch it to determine when the oatmeal is done, probably 25 to 30 minutes, depending on your cooker.
  4. NOTE2: Steel cut oats vary slightly. With some brands I find I need to reduce the milk to 1 1/2 cup to get the right consistency.
  5. NOTE3: You can substitute vanilla flavored soy milk for the milk plus vanilla extract.

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