Chinese 31 Clever Rice Cooker Tricks That Will BLOW YOUR MIND & MAKE LIFE EASIER!!!

Presenter / Channel

Not stated in the subtitles. (The title/format suggests a viral compilation video, but no specific channel name is provided.)

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Ingredients & Quantities (as mentioned) + Substitutions

#31 Fluffy Scrambled Eggs (in Rice Cooker)

• 3–4 eggs
• Splash of milk
• Pinch of salt
• Small knob of butter

#30 Overnight Oatmeal (no burning)

• 1 cup rolled oats
• 3 cups water
• Pinch of salt
• Toppings: “whatever toppings you like”

#29 Steamed Fish (restaurant style)

• Fish fillet
• Soy sauce
• Sesame oil
• Ginger (a little)
• Green onion
• Foil or heat-proof plate
• Water added to the bottom of cooker (amount not specified)

#28 Rice Cooker Cake

• “Favorite simple cake batter”
• Lightly greased rice cooker bowl (no specific amounts)

#27 Reheating Pizza (no sogginess)

• 1–2 slices pizza
• Small amount of water (in/under steamer area)

#26 Steam Vegetables While Rice Cooks

• Broccoli, carrots, bok choy, snap peas, or any vegetable combination (no quantities)
• Water in base of cooker (amount not specified)

#25 Kanji / Rice Porridge (silky perfection)

• 1 cup jasmine rice
• 5–6 cups water or chicken broth
• Sliced ginger
• Little salt

Toppings:

• Green onions
• Soft-boiled egg
• Drizzle of soy sauce
• White pepper

#24 Quinoa (perfect, no guesswork)

• 1 cup quinoa
• 1 1/2 cups water

#23 Steamed Dumplings / Bao without Bamboo Steamer

• Store-bought or homemade dumplings/bao
• Parchment paper
• Water in bottom (amount not specified)

#22 Flavor Rice using Broth or Coconut Milk

• Chicken broth or vegetable broth or canned coconut milk (instead of water)
• No quantities; concept substitution is key

#21 Hard-boiled Eggs in Bulk (meal prep)

• “A dozen” eggs (implied)
• Water below (for steaming)

#20 Soy Sauce Chicken (simplified braise)

• Bone-in chicken thighs
• Soy sauce
• Oyster sauce
• Little sugar
• Garlic
• Ginger
• ~1/4 cup water

#19 Soft Tofu Pudding (dubu fa / dufu fa)

• Silken tofu
• Sugar syrup or ginger syrup (amount not specified)

#18 Steamed Sweet Potatoes

• Whole small sweet potatoes
• Water in base (amount not specified)

#17 Pasta (hands-off)

• Pasta
• Water to cover pasta by about 2 inches
• Pinch of salt

#16 Steamed Egg Custard (Jen dan)

• 2 eggs
• Warm water or broth: 1.5x the volume of the eggs
• Pinch of salt
• Small splash of soy sauce

#15 Lentils without Soaking

• Red lentils
• Water in 2:1 ratio (water : lentils)
• “Top with a simple seasoning” (amount not specified)

#14 Cheesecake (rice cooker water-bath method)

• Standard cheesecake batter
• Lightly greased rice cooker pot (timing: repeated cycles)

#13 Black Sesame Soup (dessert)

• Black sesame seeds
• Water (to blend into smooth paste)
• Sugar (to taste / “a little”)

#12 Proofing Bread Dough

• Kneaded bread dough
• Lightly oiled rice cooker bowl
• No yeast amounts mentioned

#11 Complete Pot Roast (minimal effort)

• Small beef chuck roast
• Salt, pepper
• Garlic
• Soy sauce
• Onions, carrots
• 1/2 cup beef broth

#10 Homemade Yogurt (warm-setting method)

• Milk (heated to ~180°F, then cooled to ~110°F)
• “A few tablespoons” plain yogurt with active cultures

#9 Slow-cooker style soups & stews

• Meat, vegetables, aromatics, broth (no amounts)
• Water/brining not specified beyond “broth”

#8 Polenta / grits (no constant stirring)

• Cornmeal
• Water in the “appropriate ratio”
• Finish: butter and cheese (amounts not specified)

#7 Steamed Meatloaf (moist)

• Ground meat + seasoning
• Variation mentioned: ground pork + water chestnuts + soy sauce + ginger

#6 Dried Beans without Soaking

• Dried beans (chickpeas/black beans mentioned)
• Water: cover by at least 2 inches
• Run through 2–3 full cook cycles

#5 Whole Steamed Chicken

• Whole small chicken
• Salt, white pepper
• Ginger
• Soy sauce
• Water: just enough to barely cover the bottom

#4 Mango Sticky Rice

• Glutenous rice
• Coconut milk
• Pinch of salt
• Fresh mango
• Warm coconut cream sauce with sugar (amount not specified)

#3 Steamed Sponge Cake (“Malai”)

• Eggs + sugar (beaten until very fluffy)
• Flour
• Baking powder
• Melted butter
• Lightly greased rice cooker bowl
• Parchment paper lining
• About 40 minutes total with repeated cycles

#2 One-pot Braised Pork Belly / Hong Sha

• Pork belly pieces
• Soy sauce, dark soy sauce
• Shaoxing rice wine
• Sugar
• Garlic
• Star anise
• Water: just enough to come halfway up the pork
• Brown pork in separate pan first

#1 Clay Pot Rice (most famous comfort dish + “Guo Bay”)

• Rice: rinsed + added with “appropriate amount of water”
• Marinated chicken thigh pieces
• Sliced Chinese sausage
• Sliced shiakei mushrooms
• Sliced ginger

Sauce:

• Soy sauce
• Oyster sauce
• Sesame oil
• Tiny pinch of sugar

Extra for last 2 minutes:

• 1 tablespoon soy sauce
• 1 tablespoon sesame oil (Added down the inside edge)

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Equipment & Setup (as mentioned)

• Rice cooker (with steaming rack/plate access)
• Heat-proof plate sized to fit cooker (#29)
• Foil (#29) or parchment paper (#23, #3 lining)
• Strainer (#16 for custard)
• Plastic wrap (#16)
• Separate pan for browning pork (#2)
• Ice bath for eggs after steaming (#21)
• Parchment paper lining for sponge cake (#3)
• Lid control: generally keep lid closed, especially #1 (“do not open” until finished)

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Step-by-Step Methods (with timings/technique cues)

#31 Fluffy Scrambled Eggs

1. Crack 3–4 eggs into rice cooker pot.
2. Add milk, salt, butter; whisk in the pot.
3. Close lid; press cook.
4. Important: open lid and gently stir every 2 minutes.
5. Cook until creamy/soft; cooker shuts off automatically to prevent overcooking.

#30 Overnight Oatmeal

1. Before bed, set rice cooker to warm.
2. Add oats, water, salt, and toppings.
3. Leave on warm overnight.
4. In the morning, serve—oats cook slowly to creamy texture.

#29 Steamed Fish

1. Season fish with soy sauce, sesame oil, ginger, green onion.
2. Wrap in foil or place on heat-proof plate on steaming rack.
3. Add water to bottom of rice cooker.
4. Steam 10–15 minutes depending on thickness.

#28 Rice Cooker Cake

1. Mix cake batter.
2. Pour into lightly greased rice cooker bowl; press cook.
3. When it switches to warm, press down again.
4. Repeat 2–3 times over about 40 minutes.
5. Result: golden bottom; top steams/sets.

#27 Reheating Pizza

1. Put 1–2 pizza slices on steamer rack above a small amount of water.
2. Close lid; run cook for 3–4 minutes.
3. Serve once reheated (crust stays reasonably crisp).

#26 Steam Vegetables While Rice Cooks

1. Toss vegetables onto steaming rack above water.
2. Run cook cycle for 4–6 minutes.
3. Serve with nutrient-preserving claim (see tips below).

#25 Kanji / Rice Porridge

1. Add jasmine rice + water/broth + sliced ginger + salt.
2. Press cook.
3. When finished: stir vigorously and press cook again.
4. Repeat 2–3 times until fully broken down and thick/silky.
5. Top with green onions, soft-boiled egg, soy sauce drizzle, white pepper.

#24 Quinoa

1. Use rice ratio: 1 cup quinoa : 1.5 cups water.
2. Add to cooker; press cook.
3. Let cooker handle absorption; it shuts off automatically.

#23 Dumplings / Bao Steaming

1. Place dumplings/bao on parchment paper on steaming rack.
2. Ensure sufficient water in bottom.
3. Press cook.
4. Cook until done; steam keeps dough soft and filling heated.

#22 Coconut/Broth Rice

1. Replace water with chicken broth/vegetable broth or canned coconut milk.
2. Cook normally—rice absorbs flavor as it cooks.

#21 Hard-boiled Eggs (bulk)

1. Line eggs up on steaming rack with water below.
2. Steam in rice cooker (cook time not specified).
3. Transfer to ice bath afterward.

#20 Soy Sauce Chicken

1. Put bone-in chicken thighs in rice cooker bowl.
2. Mix soy sauce, oyster sauce, sugar, garlic, ginger; pour over chicken.
3. Add ~1/4 cup water.
4. Press cook.
5. Sauce reduces and glosses; chicken braises in its own juices.
   • (Uses “multiple cook cycles” in spirit, but exact cycles/time not stated.)

#19 Soft Tofu Pudding (warm)

1. Mix silken tofu with sugar syrup or ginger syrup.
2. Warm in rice cooker on warm setting.
3. Serve as classic breakfast (no exact time given).

#18 Steamed Sweet Potatoes

1. Place whole small sweet potatoes directly on steaming rack.
2. Add water to cooker base.
3. Cook until tender; serve as naturally sweet snack/side/dessert ingredient.

#17 Pasta

1. Add pasta to pot.
2. Cover with water about 2 inches above pasta.
3. Add pinch of salt; press cook.
4. Check partway through; stir once if possible.
5. Drain excess water; add sauce directly to bowl.

#16 Steamed Egg Custard (Jen dan)

1. Beat 2 eggs with warm water/broth at 1.5x eggs’ volume.
2. Add pinch of salt + small splash of soy sauce.
3. Pour through a strainer into heat-proof bowl (removes bubbles).
4. Cover with plastic wrap.
5. Steam in rice cooker with water below for ~12 minutes.

#15 Lentils (no soaking)

1. Add red lentils + water in 2:1 ratio.
2. Press cook.
3. Cook until ready in about 20 minutes.
4. Top with simple seasoning.

#14 Cheesecake (water bath)

1. Prepare standard cheesecake batter.
2. Pour into lightly greased rice cooker pot.
3. Cook using standard cycle repeated 2–3 times until center is barely set with slight jiggle.
   • Technique cue: gentle, consistent heat acts like an oven water-bath.

#13 Black Sesame Soup

1. Blend black sesame seeds with water until smooth.
2. Pour into rice cooker with sugar.
3. Heat on cooked setting; stir once or twice.

#12 Proof Bread Dough

1. Place kneaded dough in lightly oiled rice cooker bowl.
2. Press warm setting.
3. Keep lid on; proof 30–45 minutes.

#11 Pot Roast (rice cooker braise)

1. Season chuck roast with salt, pepper, garlic, soy sauce.
2. Add to cooker with onions, carrots, and 1/2 cup beef broth.
3. Press cook; allow it to run through multiple cook cycles.
4. Each time it switches to warm, press cook again.
5. Total about 90 minutes.
6. Result: very tender beef; vegetables absorb savory juices.

#9 Soups & Stews (slow-cooker hack)

1. Add meat, vegetables, aromatics, and broth to pot.
2. Press cook to bring to boil.
3. Switch to warm; leave 4–6 hours.
4. Serve—meant to develop slow-cooked flavor with tender meat.

#8 Polenta / Grits

1. Add cornmeal and water using appropriate ratio.
2. Stir once.
3. Close lid and cook without stirring.
4. Finish with butter and cheese.

#7 Steamed Meatloaf

1. Mix ground meat with seasoning.
2. Press into loaf shape in rice cooker bowl.
3. Cook (time not specified).
4. Steam keeps it from drying out.
   • Variation: ground pork + water chestnuts + soy sauce + ginger (jung ru bing / steamed pork patty).

#6 Dried Beans (no soak)

1. Add dried beans.
2. Cover with water by at least 2 inches.
3. Run 2–3 full cook cycles.
4. Beans cook through without pre-soaking.

#5 Whole Steamed Chicken

1. Season whole small chicken inside and out with salt, white pepper, ginger, soy sauce.
2. Place in cooker with just enough water to barely cover bottom.
3. Cook through multiple cycles until internal temperature reaches 165°F.
4. Steam cooks chicken in its own juices.

#4 Mango Sticky Rice

1. Cook glutenous rice in coconut milk with a pinch of salt.
2. Let finish on warm.
3. Slice fresh mango.
4. Prepare warm coconut cream sauce with sugar.
5. Serve sticky rice topped with mango and drizzled with coconut cream.

#3 Malai Steamed Sponge Cake

1. Beat eggs with sugar until very fluffy.
2. Fold in flour, baking powder, melted butter.
3. Pour into lightly greased rice cooker bowl lined with parchment paper.
4. Press cook; repeat cycles as needed for about 40 minutes.
5. Expected texture: soft, bouncy, golden, light and airy.

#2 Hong Sha / Braised Pork Belly (one pot)

1. Brown pork belly pieces quickly in separate pan.
2. Transfer to rice cooker.
3. Add soy sauce, dark soy sauce, shaoxing rice wine, sugar, garlic, star anise.
4. Add water halfway up pork.
5. Run multiple cook cycles for about 1.5 hours total.
6. Serve with tender, mahogany-glazed pork.

#1 Clay Pot Rice + “Guo Bay”

1. Rinse rice; add to rice cooker with appropriate water amount.
2. Arrange on top: marinated chicken thigh, sliced Chinese sausage, sliced shiitake/shiakei mushrooms, sliced ginger.
3. Mix sauce (soy sauce, oyster sauce, sesame oil, tiny pinch sugar) and drizzle over everything.
4. Press cook; do not open lid until cycle fully finished.
5. During last 2 minutes, pour extra soy sauce and sesame oil down the inside edge.
6. Serving cue: Guo Bay is described as the most prized crispy rice crust at the bottom.

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Tips, Technique Cues, and Common Mistakes Avoided

• #31 Scrambled eggs: stir gently every 2 minutes to avoid overcooking; indirect consistent heat helps because the cooker shuts off automatically.
• #30 Overnight oatmeal: using warm prevents burning and yields creamy texture.
• #29 Steamed fish: steaming keeps moisture/flavor so fish stays flaky and tender.
• #27 Pizza reheating: steam reheats without sogginess (unlike a microwave).
• #26 Vegetables: steaming in a sealed environment helps retain vitamins (claims vitamins like C/B don’t leech into boiling water).
• #25 Kanji: repeated cook + vigorous stirring until rice fully breaks down for silky porridge.
• #16 Custard: strain to remove bubbles; gentle steam sets without scrambling.
• #28/#14 Cake & cheesecake: repeated cycles create a steamy/bath-like set texture and reduce cracking.
• #10 Yogurt: staging matters—milk to ~180°F, cool to ~110°F, then incubate ~8 hours.
• #2 / roasts / braises: “multiple cook cycles” and pressing back down when it switches to warm builds tenderness/reduction.
• #1 Clay pot rice: key mistake avoided: don’t open the lid; add soy sauce + sesame oil only in last 2 minutes for crispy “Guo Bay.”

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Plating / Serving Suggestions

• Scrambled eggs: serve soft/creamy breakfast.
• Kanji: green onions, soft-boiled egg, soy drizzle, white pepper.
• Steamed fish: described as restaurant-style; serve after steaming.
• Mango sticky rice: mango + warm coconut cream sauce.
• Pizza: serve immediately after steam reheat so the crust stays reasonably crisp.
• Clay pot rice: serve with emphasis on Guo Bay crispy crust.