This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.

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  • When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

705 calories; 30.6 g total fat; 19 mg cholesterol; 484 mg sodium. 93.6 g carbohydrates; 12.1 g protein; Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2009
Sounds yummy and super easy but stupid question: Is the chicken thigh supposed to be cooked before you put it in the rice cooker or is it raw when it goes in and cooks with the rice? Read More
(63)

Most helpful critical review

Rating: 2 stars
05/05/2010
this had ok flavor and was greasy from the sesame oil. I followed the recipe as written only I halved the recipe and had to put it back into the rice cooker and add more water because the rice wasn't done and all the liquid was absorbed. There is not enough liquid in proportion to the rice in this recipe. The liquid should DOUBLE the portion of rice because rice exands as it cooks. Read More
(6)
49 Ratings
  • 5 star values: 28
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
03/10/2009
Sounds yummy and super easy but stupid question: Is the chicken thigh supposed to be cooked before you put it in the rice cooker or is it raw when it goes in and cooks with the rice? Read More
(63)
Rating: 5 stars
03/10/2009
Sounds yummy and super easy but stupid question: Is the chicken thigh supposed to be cooked before you put it in the rice cooker or is it raw when it goes in and cooks with the rice? Read More
(63)
Rating: 5 stars
02/19/2009
I wasn't expecting this to be that good but it was easy. It really surprised me. It was SO good. I used basmati rice because that's all I had. I also added a splash of soy sauce and used chicken broth instead of water and bullion cubes. It tasted like fried rice! I have tried and tried to make fried rice and it never comes out right. This is the way to do it. Next time I'm going to add some veggies and more soy to make it even more like fried rice. Save a LOT of fat by cutting out the olive oil completely. It is absolutely not necessary. Read More
(31)
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Rating: 5 stars
10/01/2008
I made this last night to go with my curry chicken dish. It was very easy and had great flavor. I did not use the extra olive oil because I was worried it would be too greasy. So I just used the seseame oil as instructed and it was perfect! It was flavored of roasted garlic and scallions but still subtle enough to go with any dish! Thank you this will definitely be a regular! Read More
(23)
Rating: 4 stars
03/30/2010
Oh i love it!!brings back childhood memories. this is an authentic Filipino dish called Arroz Caldo but usually cooked with a little more liquid...similar to Risotto. You may substitute water olive oil and bouillon with chicken stock. you may add salt and pepper. dont know what to do with chicken??? cut into thin strips and saute or boil and shred...then mix in with the rest of the ingredients. i would not recommend using chicken breast as it lacks a bit of chicken flavor and very dry meat Read More
(14)
Rating: 4 stars
03/24/2009
This was super easy and tasty though I modified it a bit. Like other reviewers I omited the olive oil and was glad I did. I doubled the garlic added half a bunch of green onions and four boneless skinless chicken thighs (roughly chopped into bite size pieces). I also used chicken broth in place of the water/boullion and added 2 Tbl. soy sauce. Everything cooked perfectly and it tasted great topped with a little chili sauce (sambal oelek) and extra soy sauce to taste. Read More
(13)
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Rating: 5 stars
01/13/2009
This was an amazing dish for the amount of effort you put into it. It tastes just like Hainanese chicken rice (express style). The house smelled so good while it was cooking because all the ingredients were steaming together. I made the recipe without changes but will probably marinate the chicken in some oyster sauce next time for extra flavor. The rice was awesome as is. Definitely a keeper for a quick dinner option. Read More
(12)
Rating: 5 stars
04/04/2011
This was easy and surprisingly delicious! I made a few changes based on what I had on hand. I used two cups of rice and three cups of chicken stock that I had leftover from a batch of Hainanese chicken rice. I skipped the olive oil but used four chicken thighs. I put in about five minutes of work and then closed the lid and pushed a button. 25 minutes later I fed my family a delicious dinner. Thanks for a great recipe! Read More
(12)
Rating: 4 stars
05/17/2010
I used a sweet onion instead of green onion and chicken broth instead of bouillion because I'm on a tight budget and have to work with what I have on hand. The chicken thigh wasn't really needed this time because I served this with chicken. YUM! NOTE TO SELF: This would be good with a chinese main dish next time. Read More
(8)
Rating: 5 stars
03/30/2009
my goodness i think this recipe is amazing! for how simple it is i'm still shocked that it tastes so good. it has a chinese flavor to it because of the ginger and sesame oil and i think i could eat the whole dish. i left out the chicken because i was using the rice dish as a side to a roasted chicken. next time i'll 1/2 the amount of olive oil. super good! Read More
(7)
Rating: 2 stars
05/05/2010
this had ok flavor and was greasy from the sesame oil. I followed the recipe as written only I halved the recipe and had to put it back into the rice cooker and add more water because the rice wasn't done and all the liquid was absorbed. There is not enough liquid in proportion to the rice in this recipe. The liquid should DOUBLE the portion of rice because rice exands as it cooks. Read More
(6)