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Please understand the Rice Cooker Plus is a RICE COOKER for the microwave. The instructions that come with it are: follow the instructions on the rice box. Any recipe here is created from experimenting, however I have tried and I will tell you true if it works or not and how many times it has taken me to get it right.  I really love the Rice Cooker Plus and all it can do.

1 box of cake mix
½ can of frosting

Mix up the cake mix according to directions on the box, in the Rice Cooker Plus. Using the Medium Scoop, drop about 5 scoops into the batter. Do not mix. Use only ½ the can of frosting.

Now comes the great part. Please just experiment because all microwaves are different. I have been taking out the clear white piece from the lid.  I cook it for 9 minutes with the lid on.

Take off the lid and put a plate upside down on the cooker. Turn it over and remove the Rice Cooker Plus.

You can melt the remaining frosting and glaze the cake, you can also add a cloud of Cool Whip, using the Easy Accent Decorator around the bottom of the cake and add some berries.

You can try it without the entire lid using just the inner lid. You can try it without any of the lid. I haven’t tried it that way. It is well worth perfecting because the cake comes out so moist and fluffy.


 ½ cup whole hazelnuts, toasted, divided
1 (13 oz.) container chocolate hazelnut spread (NUTELLA), divided
1 1/3 cup water
1/. cup oil

3 eggs

¼ tsp. Double Strength Vanilla

1 pkg. Devils Food cake mix

1/3 cup semi-sweet morsels, coarsely grated

 Fruit optional for garnish

Toast hazelnuts in small Oval Baker. Microwave on HIGH for 3-4 minutes stirring after each 30 second interval. Cool. Rub nuts between damp paper towels to remove loosened skins. Discard skins.

Lightly brush bottom and sides of Rice Cooker with oil using the Pastry Brush. Coarsely grate ¼ cup of hazelnuts with Deluxe Cheese Grater. Sprinkle nuts into Rice Cooker, turning to coat sides of cooker completely. Allow excess grated nuts to evenly coat bottom.

Place ¾ cup of hazelnut spread in Batter Bowl. Microwave on HIGH 30-40 seconds or until slightly melted. Gradually add water, whisking with Stainless Steel Whisk. Add oil, eggs & vanilla, whisk until smooth. Add cake mix and coarsely grated chocolate morsels, whisk until smooth.

Pour batter into prepared cooker. DO NOT cover with lid. Microwave on HIGH for 9-11 minutes or until wooden pick comes out clean (may appear wet on top). Remove from microwave, and let stand 5 minutes.

Invert onto Simple Additions Medium Square Plate. Place remaining spread into Prep Bowl and microwave on HIGH 10-15 seconds or until melted. Drizzle over cake in circular pattern, coming down sides slightly. Coarsely chop remaining hazelnuts, and sprinkle over cake. You may "frost" grapes by coating with Karo syrup and rolling in sugar; garnish with grapes or other fresh fruit.


1 white or chocolate cake mix (mixed according to package directions)
1 can raspberry pie filling
Top with grated chocolate or above

You can use any kind of cake mix and frosting but chocolate is my favorite. Canned Cream Cheese, not so great.


1 chocolate cake mix (mixed according to package directions)
1 can prepared cherry pie filling
1 cup chocolate chips (optional)
Top with fudge frosting, grated chocolate or above ideas


1 pkg cake mix
1 can fruit pie filling
1 stick butter

In bottom of Rice Cooker Plus, sprinkle 1/2 dry cake mix.  Cut up 1/2 stick butter and drop on top of cake mix.

Pour 1/2 pie filling over top of butter.
Put lid on (without white insert)
Microwave 8 minutes, take out and stir.  Cover and cook for another 5-6 minutes.
Serve with ice cream or cool whip.

Suggestions: Yellow Cake mix/blueberry pie filling

                    Chocolate cake/cherry pie filling

                    Spice cake/apple pie filling

                    Lemon cake/raspberry pie filling


Yellow Cake mix and ingredients to make
Can of drained crushed Pineapples (combine juice and water for cake)
½ stick butter
½ C brown sugar

Melt Butter in Rice Cooker in microwave
Add brown sugar
Add drained pineapple (reserve syrup for cake mix liquid)
Pour prepared cake mix on top (do not stir together)
Place lid on Rice Cooker (remove white lid insert)
Cook in microwave for 8-10 minutes
Microwave time may vary
Check for doneness (be sure to check the sides not the center)
Invert onto platter


1 devil's food cake mix

1 jar caramel ice cream topping (NO syrup)

1 cup water

3 eggs (can use egg beaters)

1 cup sour cream

nuts of your choice (pecans are great)

Whisk cake mix with water, eggs, and sour cream until well blended. IMPORTANT! DO NOT USE ELECTRIC MIXER!! Set aside. CHOP pecans until you have 1/2 to 3/4 cup chopped and sprinkle in bottom of pan. Pour cake batter on top. Pour caramel ice cream topping around and around on top of cake batter, being careful not to touch the sides of the pan. Put in microwave with turn-table and nuke at 50% power for 9 minutes and 100% power for 8 minutes. Let sit for 5 minutes or until cake pulls away from edges. Loosen with cake tester or skinny scraper and flip out onto a cake platter. The caramel sinks to the bottom and blends with the nuts to make icing.

Microwaves vary, so you'll want to make sure you aren't over 'baking' the cake or it will be dry.


1/3 cup sugar

1/4 cup cocoa

3 Tablespoons cornstarch

1/8 teaspoon salt

2 cups 2% milk

1 teaspoon vanilla

Rice Cooker Plus, combine sugar, cocoa, cornstarch and salt.

Gradually stir in milk until smooth.

Microwave uncovered on HIGH for 3 minutes; stir.

Microwave 4-6 minutes more, stirring after each minute.

Stir in vanilla. Cool before serving.

Can also use Classic Batter Bowl.


6 ounce semi-sweet chocolate chips

2 tablespoon butter

1 14 oz can sweetened condensed milk

2 tablespoon water

1 teaspoon vanilla

Microwave all ingredients together in The Rice Cooker Plus until melted. Stir after each minute until chocolate is smooth. Serve warm over ice cream. It is also fun to dip graham crackers in the sauce and top with a marshmallow for a smores treat!


¾ cup uncooked long grain white rice

½ tsp Pantry Korintji Cinnamon

2 ½ cups water

1 cup half and half

¼ tsp salt

½ cup raisins (optional)

1 pkg vanilla instant pudding

1 cup milk

Combine rice, water and salt in Rice Cooker Plus. Cover and microwave for 15 minutes on medium and 10 minutes on high. Allow rice to stand for 5 minutes.

Meanwhile, in Small Batter Bowl, combine milk, half and half, pudding mix and cinnamon; whisk until smooth and beginning to thicken using Stainless Steel Whisk.

Remove cooker from microwave. Carefully remove lids, lifting away from you. Add pudding mixture and raisins, if desired; mix well using Classic Scraper.

Makes 8 servings.


1 tsp. flavoring

1 c. instant rice

1/4 tsp. salt

3 1/2 oz. pkg. instant vanilla pudding

1 c. raisins

Dash of cinnamon or nutmeg.

Place in the Rice Cooker Plus: Microwave for 9 minutes. Allow to set 2-3 minutes after removing from oven.


1 1/2 c. water

1 c. med. or long grain rice

1/4 c. chopped onion

1/4 c. diced carrot

1/4 c. diced sweet potato

1/4 c. fresh peas, fresh lima beans or diced jicama

1 tsp. vegetable oil

1/2 tsp. salt

Put vegetable oil in bottom of Rice Cooker Plus. Add salt. Then pour in rice and other ingredients except water. Stir dry mixture thoroughly, then add water. Cook for 15 minutes in microwave oven on high setting.

3 or 4 servings - 250 calories per serving.


3/4 c. coarsely chopped onion

1 T. favorite sauté liquid

3 1/2 c. broth or 3 1/2 c. water + 1 t. salt

3/4 c. uncooked rice

1/2 c. dried lentils, rinsed and picked over

1 c. diced, peeled baking potato

3/4 c. diced, peeled carrot

1/2 c. raisins

1/2 t. ground black pepper

1/2 t. ground cumin

1/2 t. ground cinnamon

1/8 t. ground cloves

1 c. diced red bell pepper

3/4 c. frozen green peas

1. In Rice Cooker Plus combine onion and sauté liquid. Microwave uncovered for 2-3 minutes, stirring once, until crisp-tender.

2. Add broth/water, rice, lentils, potato, carrot, raisins and spices. Cover with lid or vented plastic wrap. Micro on High for 18-20 minutes, stirring 3 times, until rice and lentils are almost tender (took longer for lentils).

3. Stir in bell pepper and peas. Cover and micro for 3-5 minutes more, or until the liquid is absorbed and the rice and lentils are ender. Let stand on heatproof surface for 5 minutes before serving


Place ½ lb of hamburger into cooker. Put lid on. Microwave for 5 minutes. Drain grease.

Add 1 can of sloppy joe sauce or ½ jar spaghetti sauce. Place lid back on and microwave another 2 minutes.


1 pound ground beef

1 1/2 teaspoons chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/4 cup water

8 medium taco shells, warmed

2 cups shredded Cheddar cheese

2 cups shredded lettuce

1/4 cup finely chopped onion

1 medium tomato, chopped

taco sauce

Crumble the ground beef into The Pampered Chef Rice Cooker Plus. Cover with lid. Cook in microwave for 5 minutes on High. Drain. Stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High. Fill each taco shell with about 2 T. of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.



You can cook frozen chicken breast in The Pampered Chef's Rice Cooker Plus! Simply place frozen breast in Rice Cooker Plus, cover with water (I like to add a little seasoning, but you don't need to), & microwave on HIGH for approximately 4 minutes per breast. (Each microwave is different, so experiment with yours). I usually add 3 frozen half breast to my Rice Cooker Plus, cover the breast with water, add 1 chicken bouillon cube and microwave on HIGH for 9 minutes. I let the container stand for 3 or 4 minutes, then uncover. I now have chicken stock that I can use in a recipe and chicken breast that are cooked throughout to use in chicken tacos; enchiladas; spaghetti or whatever I needed the chicken meat for. You can also do this with fresh (not frozen) chicken, but decrease the time by 1 minute per breast (approx. 3 minutes per breast to cook).


Place 2- 3 frozen boneless skinless chicken breasts with a splash of water.

Microwave on high for about 10 ? 12 minutes.

Perfectly steamed and poached chicken breasts. Ready for salad or pot pie!


1 pound small red potatoes, sliced 1/4 –inch thick

1 can Broccoli Cheese Soup

½ cup milk

¼ tsp Crushed Peppercorn & Garlic rub

2 cups fresh or frozen broccoli florets

1 pound chicken breasts, cut in strips

¼ lb fresh Parmesan cheese, grated

Slice potatoes place in Rice Cooker Plus, microwave for 5 minutes. Add cut-up chicken breasts and cook for 5-6 minutes. Add soup, milk, rub, and broccoli. Heat for about 3 minutes. Sprinkle with fresh grated Parmesan cheese.


5 small Red Potatoes, sliced

2 carrots, sliced

1 can cream mushroom or chicken soup

2 cans water

Microwave 8 minutes. Add:

2 chicken breasts, cut in strips

Seasoning of choice (I love Spinach & Smokey Red Pepper)

Microwave for 6-8 minutes until chicken is done.


Brown hamburger in Rice Cooker Plus

Drain and set aside.

Add potatoes & carrots and soup.

Microwave until tender.

Add hamburger & seasoning (I like the Crushed Peppercorn & Garlic)

Heat and serve.


Bake cornbread in 9x13 casserole (or Stoneware Rectangular Baker, Deep Dish Baker or Square Baker). In Rice Cooker Plus, place 1 lb hamburger cooked. Add 1 c. salsa, ½ c. shredded Colby jack cheese, 1 lime juiced, 1 sm can black olives, ½ c sliced green onions, 1 clove garlic pressed. Cook in Rice Cooker for 3-4 minutes. Serve on top of cornbread with sour cream.



America Cheese

½ stick Butter

Evaporated Milk as needed

Cover noodles with water Microwave for 6 minutes

Drain excess water

Mix with remaining ingredients


1 can Cheddar cheese soup

1/4 cup milk

1 1/2 cups Cheddar cheese, shredded

3 cups macaroni, cooked

In The Pampered Chef Rice Cooker Plus, stir soup and milk until blended. Stir in cheese and macaroni. Cover and microwave on high for 7-8 minutes, stirring halfway through. Remove and let stand for 5 minutes before serving.

Microwave all ingredients together in The Rice Cooker Plus until melted. Stir after each minute until chocolate is smooth. Serve warm over ice cream. It is also fun to dip graham crackers in the sauce and top with a marshmallow for a smores treat!


Add pasta (about 1/3 to 1/2 of the box of spaghetti) & cover with water to about an inch higher than the noodles, cooks for 10 minutes and then check for doneness, if to your liking, drain it, Add sauce and serve. A one pot meal! Be careful about how much water you put in it, do not fill it to the top or it will overflow. All microwaves have different wattage so you may have to adjust the cook time.

Kraft Mac N Cheese is 10-11 minutes.

Premade tortellini is about 4 minutes

Small amounts of thin pasta, enough for 1 serving, takes about 2 minutes, heavier pasta like elbow might take 5-6 minutes.


Take baking potatoes and clean under water. Do not dry off potato. Poke a few holes into the potatoes with a knife or fork and place in micro-cooker. Bake on high for 3 to 5 minutes per potatoes. I usually do mine in the Rice Cooker Plus and bake 6 at one time, so I put the potatoes in the Rice Cooker Plus in the microwave for 18 minutes on high and I have the perfect potatoes for my baked potatoes bar, or as a side dish. Remember that the time you cook depends on 2 things, the wattage of your microwave and the size of your potatoes.


**Uses the same amounts of potatoes, milk, and butter as your regular mashed potatoes!**

1. Peel and slice potatoes as usual. Place in Rice Cooker.

2. Add butter. (amount depends on your taste and the amount of spuds you use)

3. Add enough milk so that half of the potatoes are covered.

4. Microwave until potatoes are soft (7-10 min, depending on how many potatoes you're cooking).

5. Mash with potato masher. Add more milk or butter if needed. Add salt to taste.

Or try cooking even more flavorful potatoes like this:

Add 1/2 to 1 packet of Lipton Savory Herb and Garlic soup mix to 2 cups chicken stock and then pour it over the potatoes. If it doesn't cover it, add more stock or water.

Proceed to step #4 above, except do not add more salt (step #5). Mashed potatoes are so yummy!


Add freshly minced garlic, grated parmesean cheese from the microplane grater, or even cheddar cheese from the deluxe cheese grater. You can go all out and add some sour cream too!

Peel and cut 5 potatoes into small cubes and place in Rice Cooker Plus. Add 3/4 cup milk and 1/4 cup butter. Microwave on HIGH for 10 minutes and then stir (open lid away from you for steam to escape), then put back in microwave for another 6 minutes. Depending on your microwave you may need to adjust the times. Mash potatoes with Nylon Masher. Season to taste.

Variations: Add 1-2 whole, peeled garlic cloves to peeled and cubed potatoes and cook as recipe directs. Add sour cream with seasonings.


Use the Rice Cooker Plus to make mashed potatoes quickly and easily.

Place about 1 1/2 pounds potatoes cut into small pieces in the Rice Cooker.

Place the inner lid on the base and then lock the cover into place (no need for water).

Microwave on HIGH for 10-12 minutes or until potatoes are tender.

Carefully remove inner lid.

Add 1/4 cup milk, and 4 oz. cream cheese; mash potatoes using mix & masher.

Add salt and pepper to taste

4 tablespoons butter

1 clove pressed garlic (Garlic Press)

4 ounces cream cheese

1/4 cup sour cream (Measure-All Cup)

½ cup grated cheddar cheese (Rotary Cheese Grater).


Quarter about 6 potatoes with the 5" Utility Knife or 5" Forged Santoku Knife or cut them in half & use your Apple Wedger to cut them (you can leave the skin on) NO water needed

Place in Rice Cooker Plus

Put lid on rice cooker and microwave for 10 minutes


(4 oz) sour cream (Measure All Cup or other)

1 cup shredded cheddar cheese (Rotary Grater)

½ c milk (Easy Ready Measuring Cup)

½ stick butter

Salt n pepper to taste (Himalayan & Sea Salt and Freshly ground Peppercorns with Grinders)

Use Mix N Masher to mash potatoes reheat in microwave for 1 minute if needed.


1 pkg frozen hashbrown potatoes

16 oz container of sour cream

2-3 c. cheddar cheese

Add all ingredients to Rice Cooker Plus and stir until just combined. Lock lid in place. Microwave for 13 minutes. Stir and serve.


Potatoes (frozen cubed potatoes or fresh cubed potatoes)

Olive oil

Rosemary Herb Seasoning Mix

Fill Rice Cooker Plus with potatoes until 2/3 full. Liberally drizzle with olive oil. Sprinkle 2-3 tsp. of Rosemary Herb Seasoning Mix. Microwave for 10 minutes. Stir & serve.


Cook oatmeal according to microwave package directions and add in any and as much of the following items as you like:

Chopped apples or pears

Dash of Cinnamon

Chopped Walnuts or Pecans


Brown Sugar


Instead of milk add a scoop of Strawberry Ice Cream


1 pound Velveeta cheese, cut up

1 (8 ounce) container sour cream

1 cup Ranch dressing

Microwave Velveeta in the Rice Cooker Plus on HIGH 4 minutes or until melted, stirring after 2 minutes. Stir in sour cream and dressing. Microwave 1 minute. Serve hot with tortilla chips or cut-up vegetables. Makes 3 cups.


Break so they fit in the Rice Cooker.

Add 2-3 Tbsp water.


Vegetable button or try about 7-9 minutes

Broccoli and Cauliflower

Add 2-3 Tbsp water.


Vegetable button or try about 7-9 minutes

Carefully drain off water

Grate cheese right over veggies.

Replace lid and let it melt.

Other Ideas:

Stovetop stuffing

Apple Pie Filling



HINT: Before putting the Rice Cooker Plus into the dishwasher, make sure there is no food particles for the dry dishwasher soap to grab onto.  Also, with the new restrictions on dishwasher soap, use a little white vinegar in the soap dish when using the dishwasher.