Best 3 Rice Cooker Muffin Cake Recipes

**Indulge in the Convenience and Versatility of Rice Cooker Muffins and Cakes:**

Embrace the ease and versatility of creating delectable muffins and cakes using your trusty rice cooker. This innovative approach eliminates the need for traditional ovens, making it a convenient option for busy individuals, small kitchens, or those seeking a fun and unique baking experience. With a few simple steps and readily available ingredients, you can conjure up an array of sweet and savory treats, ranging from classic chocolate chip muffins to moist banana bread and savory vegetable muffins. Get ready to unlock a world of baking possibilities with your rice cooker and embark on a culinary journey that blends convenience, creativity, and deliciousness.

Check out the recipes below so you can choose the best recipe for yourself!

EASY RICE-COOKER FLUFFY CHEESE CAKE RECIPE BY TASTY

Easy Rice-Cooker Fluffy Cheese Cake Recipe by Tasty image

Here's what you need: cream cheese, eggs, pancake mix, heavy cream, egg whites, granulated sugar, butter, powdered sugar

Provided by Spencer Kombol

Categories Desserts

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 cup cream cheese
2 eggs
¾ cup pancake mix
⅔ cup heavy cream
2 egg whites
¼ cup granulated sugar
butter, melted
powdered sugar

Steps:

In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
Add heavy cream in two parts, whisking well in between.
In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
Once cooked turn the cake out onto a plate, splinkle with powder suger.
Enjoy!

Nutrition Facts : Calories 465 calories, Carbohydrate 25 grams, Fat 37 grams, Fiber 0 grams, Protein 11 grams, Sugar 12 grams

LEFTOVER RICE MUFFINS

leftover rice muffins image

Make and share this leftover rice muffins recipe from Food.com.

Provided by mmlwjr

Categories Quick Breads

Time 40m

Yield 24 muffins, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup rice
1/2 cup grated cheese
1/4 cup black olives or 1/4 cup green olives
bell peppers or dill pickle (what ever you decide)
1 can tuna or 1 can salmon (anything goes)
1 egg

Steps:

Have rice cooked add the ingredients you want mix altogether add s& p put into very small muffin tins, sprayed with Pam.
bake 400 for 10-15 minutes the cheese& egg will bond altogether.
let cool they are easier to get out this way.
Very good in lunches, appitizers I take them to parties.
(the rice when all mixed together should be moist but not mucky).
most of the time I do not measure just throw everything in I want adding more cheese or maybe an extra egg depending on the quantity of everything I've thrown in.
try it, you'll like it.

RICE CAKES

Rice Cakes image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Categories side dish

Time 20m

Yield 4 to 6 cakes

Number Of Ingredients 9

Ingredients

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

Choose the right rice cooker: Not all rice cookers are created equal. For best results, choose a rice cooker with a steaming basket and a minimum capacity of 3 cups.
Prepare the muffin batter according to your favorite recipe. Just be sure to use a recipe that makes about 12 muffins.
Grease the steamer basket with cooking spray or line it with parchment paper. This will prevent the muffins from sticking.
Pour the batter into the steamer basket. Be careful not to overfill the basket, as the muffins will rise as they cook.
Place the steamer basket in the rice cooker and close the lid. Select the "Steam" or "Cook" setting and set the timer for 20-25 minutes.
Once the timer goes off, carefully remove the steamer basket from the rice cooker. Allow the muffins to cool for a few minutes before serving.

Conclusion:

Making muffins in a rice cooker is a quick and easy way to enjoy fresh, homemade muffins. With just a few simple ingredients and a few minutes of your time, you can have a batch of delicious muffins that the whole family will love. So next time you're craving a muffin, give this rice cooker method a try.