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Rice Cooker Ginger Chicken and Coconut Rice

  • Author: Food & Wine
  • Total Time: 1 hour
  • Yield: 4 1x


This is easy one-pot dish is adapted from the original Food & Wine recipe.


Units Scale

1 large chicken bouillon cube

4 large dried Chinese mushrooms, optional

3/4 cup hot water + more for rehydrating the mushrooms

1 cup jasmine rice (or short grain rice)

1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes

One 2-inch piece of fresh ginger, peeled and cut into matchsticks

3 packed cups baby spinach

1 cup unsweetened coconut milk

Freshly ground black pepper

Kosher salt


Reconstitute the dried mushrooms in hot water – about 10 minutes depending on the size of the mushrooms. When hydrated, remove mushrooms to a cutting board but reserve the liquid. Cut off and discard the hard, woody stems then cut the caps into ⅛” slices.

Measure out ¾ cup of the mushroom soaking liquid. Add more hot water if needed. Dissolve the bouillon in the hot water.

In a rice cooker, combine the rice with the chicken, mushrooms, and ginger. Add black pepper to taste. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt – you don’t need much because of the bouillon. Turn the rice cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off).

Let stand for 5 minutes. Fluff the rice with a rice paddle, spoon into bowls and serve.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Dishes
  • Cuisine: Asian-American


  • Calories: 306.98
  • Sugar: 0.39 g.
  • Sodium: 539.04 mg.
  • Fat: 12.50 g.
  • Saturated Fat: 4.56 g.
  • Carbohydrates: 13.41 g.
  • Fiber: 0.99 g.
  • Protein: 36.49 g.
  • Cholesterol: 173.00 g.

Keywords: chicken, rice, coconut milk, ginger