Rice cooker edamame rice
Cook the rice on the white-rice program. Heat shelled edamame separately according to its packet, drain, and fold into the rested rice with sesame and soy. This keeps the bean heating step predictable.
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Rice cooker edamame rice
- Prep
- 10 min
- Cook / rest
- 45 min
- Total
- 55 min
- Serves
- 3
Ingredients
Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.
Method
- Rinse and drain the rice. Put it in the inner pot, add water to the white-rice line, and start the white-rice cycle.
- Near the end of cooking, cook the frozen edamame separately according to its package directions. Do not assume frozen beans are ready to eat straight from the bag.
- Drain the beans well. Mix soy sauce and sesame oil in a small bowl.
- Rest the completed rice with the lid closed for 10 minutes. Open carefully, keeping your face away from the steam.
- Fluff the rice, then fold in hot edamame, the dressing, scallions, and sesame seeds. Serve as a bowl base or a side dish.
Cooking notes & substitutions
Adding cooked edamame after the rice cycle protects its color and avoids guessing whether frozen beans heated through on a particular machine. It also makes this recipe work with a basic rice cooker. Buy shelled edamame to keep prep quick.
Keep the rice fluffy
Drain the cooked beans before adding them. Their cooking water is not part of the rice’s measured liquid.
Frozen peas instead
Cook them according to their package, then fold in at the end. The flavor is sweeter and the protein content differs.
More substantial bowls
Top with crisp tofu and cucumber. If adding a salty dressing, reduce the soy sauce in the rice.
Equipment for this recipe
How to use a rice cooker: a beginner’s guide
A rice cooker, small pot or microwave-safe bowl, and a sieve.
Best rice cooker for brown rice: programs that matter
Questions before you cook
Can I put frozen edamame directly in the cooker?
This recipe deliberately cooks it separately so heating follows the packet directions and does not depend on your rice cooker.
Leftovers & food safety
Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. USDA leftover guidance.
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