Shrimp Pilaf Rice Cooker (Hitachi) Style

8 servings Prep: 10 m Cook: 40 m Total: 50 m Beginner
4.0/5 (1)
Shrimp Pilaf Rice Cooker (Hitachi) Style
This is an easy dish to prepare directly in your rice cooker with shrimp, rice, mushrooms, and bell pepper. Tastes like it took all day to prepare, but the rice cooker does all the work. Sausage may be added to make it even heartier.

Ingredients

8 servings
  • 2 cups rice, uncooked
  • 1 can beef broth
  • 1 onion, chopped fine
  • 1 bell pepper, chopped
  • 1 (4 oz) can mushrooms
  • 1 (14.5 oz) can broth of choice
  • 1 stick (8 tablespoons) softened butter or margarine
  • 1 pound shrimp, cleaned and deveined
  • salt, pepper, garlic powder and Tony's Chachere's to taste
  • 1/2 pound smoked sausage (optional)

Step-by-Step Instructions

  1. Mix all ingredients (rice, both cans of broth, chopped onion, bell pepper, mushrooms, butter, shrimp, seasonings, and sausage if using) into the rice cooker.
  2. Stir once during the cooking process, about halfway through when the rice cooker is actively cooking.
  3. When the bell goes off, the meal is done. Let rest for 5 minutes before serving.

Common Problems and Solutions

Q: Why is my rice mushy or undercooked?

A: Rice cookers vary by model and brand. The liquid-to-rice ratio here (2 cans broth + butter for 2 cups rice) works for most standard rice cookers, but yours may need adjustment. If too mushy, reduce liquid by 1/4 cup next time. If undercooked, add a splash more broth and let it continue cooking.

Q: Can I use fresh mushrooms instead of canned?

A: Absolutely. Use about 1 cup of sliced fresh mushrooms in place of the canned. Fresh mushrooms will add more flavor and better texture, though they'll release some liquid during cooking.

Tips and Techniques

Don’t lift the lid too often during cooking - the rice cooker works by building up steam pressure. One stir halfway through is enough. If adding sausage, use a smoked variety like andouille for authentic Louisiana flavor.

Ingredient Substitutions

  • shrimp: crawfish tails or diced chicken
  • beef broth: chicken broth or seafood stock
  • smoked sausage: andouille or kielbasa

Equipment Needed

  • rice cooker (preferably Hitachi or similar automatic model)
  • knife and cutting board for chopping vegetables

Historical Context

The Hitachi rice cooker became popular in Louisiana homes in the 1970s and 80s, and creative Cajun cooks immediately started adapting it for local ingredients. Instead of just cooking plain rice, they transformed it into a one-pot meal maker for shrimp, sausage, and seafood dishes.