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A rice cooker pot filled with savory pork ribs, rice, carrots, corn, and peas, with text overlay reading "Rice Cooker Pork Ribs & Rice".

Rice Cooker Pork Ribs and Rice

Easy rice cooker pork ribs and rice recipe. The ribs are blanched, seared until golden, then steamed with rice, carrots, potatoes, mushrooms, corn, and peas — a complete one-pot dinner with minimal cleanup.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb pork ribs cut into small 1-inch pieces
  • 2 cups jasmine rice rinsed and drained
  • 1 tablespoon neutral oil
  • ½ cup carrots diced
  • ½ cup potatoes diced
  • ½ cup fresh shiitake mushrooms diced
  • ⅓ cup frozen corn kernels
  • ⅓ cup frozen peas
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon Salt for seasoning (plus extra for blanching)
  • 1 teaspoon chicken bouillon powder
  • 2 cups Water to the usual rice-cooker line (adjust based on your rice)

Method
 

  1. Rinse the rice 2–3 times until the water runs mostly clear. Drain well and set aside.
  2. Put the pork ribs in a pot and cover with cold water — it must be cold water. Add a little salt, bring to a boil, and skim off the blood foam. Drain the ribs, then rinse off the remaining foam with hot water — it must be hot water. Drain well and set aside.
  3. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the blanched, drained ribs and cook slowly, turning occasionally, until golden brown on both sides.
  4. Add the diced carrots, potatoes, and shiitake mushrooms. Stir-fry until the vegetables are just tender and no longer taste raw, about 3–4 minutes. They should still hold their shape — do not cook them until mushy.
  5. Add 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon salt, and 1 teaspoon chicken bouillon powder. Stir well until the ribs and vegetables are evenly coated. Turn off the heat.
  6. Add the washed rice to the rice cooker pot. Pour in the stir-fried ribs and vegetables, including all the sauce from the skillet. Add the frozen corn and peas. Stir everything together evenly.
  7. Add water to the usual rice-cooker line for 2 cups of rice, using the same amount you normally use for plain rice.
    Raw rice, pork ribs, carrots, corn, and peas with water in a rice cooker pot, ready to be cooked
  8. Close the lid and press the “Cook” or “White Rice” button.
  9. When the rice cooker finishes, let it rest for 5–10 minutes before opening the lid. Fluff the rice and mix everything from the bottom up. Serve hot.

Notes

  • Blanching rules: The ribs must start in cold water, not hot water. Add a little salt, bring to a boil, and skim off the blood foam. After draining, rinse the foam off with hot water — it must be hot water, not cold, so the meat does not tighten.
  • Water amount: Use the same rice-cooker water line you normally use for 2 cups of rice. The ribs and vegetables release some liquid, so do not add extra water for them. If the finished rice is too wet, reduce the water by 2 tablespoons next time.
  • Cut the ribs small: Small 1-inch pieces cook through in the same time as the rice. Large pieces may still be tough when the rice is done.
  • Sear the ribs until golden: Drain the blanched ribs well before searing. This step builds the main flavor of the dish. Do not rush it.
  • “Cook until just tender” means: the vegetables should lose their raw taste and soften slightly at the edges, but still keep their shape. Do not cook them until mushy — they will finish cooking in the rice cooker.
  • Mushroom substitution: Cremini or button mushrooms work well if fresh shiitake mushrooms are not available.
  • Dark soy sauce substitution: Use light soy sauce plus a tiny pinch of brown sugar or molasses for color.
  • Oyster sauce substitution: Hoisin sauce or mushroom-based vegetarian oyster sauce works. Hoisin is sweeter, so adjust the salt slightly.
  • Chicken bouillon powder: Can be omitted; add a little extra salt or soy sauce to taste.
  • No rice cooker: Use a Dutch oven or heavy pot. Blanch and sear the ribs and vegetables, add the rice and water, bring to a boil, then cover and cook on the lowest heat for 20–25 minutes. Rest for 10 minutes before opening.