Rice Cooker Butternut Squash and Herb Rice

by Jonathan Cheung

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Rice Cooker Butternut squash & herb rice


  • 1 ½ cups / 375 ml Dainty Royal Rice
  • 2 cups / 500ml Water
  • 1 small Butternut Squash, peeled, diced small
  • 1 tsp Salt
  • Pepper
  • 2 tbsp / 30g unsalted Butter
  • ¼ cup mixed fresh herbs chopped, like Parsley, Chives, Thyme, or Sage



Place the rice in the bowl of a rice cooker.


Add the 2 cups water, the diced squash, salt, a few cracks of fresh pepper, and butter. Cook.


When done, allow to rest for 10-15 minutes. Open the lid and gently fold in the mixed herbs. Adjust the seasoning with more salt and pepper if needed. Serve!

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