Here are some low-sugar recipes that you can make using a rice cooker

These recipes are perfect for maintaining a healthy diet and managing blood sugar levels:

1. Lentil and Brown Rice Pilaf

• 1 cup brown rice
• 1/2 cup dried lentils, rinsed
• 2 1/2 cups low-sodium vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish

1. Rinse the brown rice and lentils thoroughly under cold water
2. Add the rice, lentils, broth, onion, garlic, cumin, turmeric, black pepper, and salt to the rice cooker
3. Stir gently to combine the ingredients evenly
4. Close the lid and set the rice cooker to the “brown rice” setting
5. Once cooking is complete, let it sit on the warm setting for 10 minutes to allow flavors to meld
6. Fluff the mixture with a fork and serve garnished with fresh parsley

2. Cauliflower Rice and Vegetables

• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/2 cup shredded carrots
• 1/4 cup green peas
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (optional)
• Juice of half a lemon
• Fresh basil or parsley for garnish

1. Lightly grease the rice cooker insert with olive oil
2. Add the cauliflower rice, bell peppers, carrots, peas, garlic, paprika, black pepper, and salt
3. Stir to combine the ingredients, ensuring even seasoning
4. Close the lid and set the rice cooker to the “quick cook” setting for about 10–12 minutes
5. Once cooking is complete, squeeze lemon juice over the mixture and fluff gently with a fork
6. Serve warm, garnished with fresh basil or parsley

3. Quinoa and Black Bean Pilaf

• 1 cup quinoa, rinsed
• 1 cup canned black beans, drained and rinsed
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup diced tomatoes (fresh or canned)
• 1 small onion, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon black pepper
• Fresh lime juice and chopped cilantro for garnish

1. Add the quinoa, black beans, broth, tomatoes, onion, chili powder, paprika, cumin, salt, and pepper to the rice cooker
2. Stir gently to combine
3. Close the lid and set the rice cooker to the “white rice” setting
4. Once cooking is complete, fluff the mixture with a fork and garnish with lime juice and cilantro

4. Zucchini and Tomato Brown Rice

• 1 cup brown rice
• 2 cups low-sodium vegetable broth
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• Salt to taste

1. Add the brown rice and vegetable broth to the rice cooker and set it to cook on the “brown rice” setting
2. Meanwhile, heat the olive oil in a pan and sauté the garlic and onion until softened
3. Add the diced zucchini and cook for about 5 minutes until it softens. Add the tomatoes, basil, black pepper, and salt, cooking for another 2-3 minutes
4. Once the rice is cooked, stir in the sautéed vegetables and let them combine with the rice
5. Allow it to sit for a few minutes before serving

5. Coconut Millet Porridge

• 1 cup millet, rinsed
• 2 cups unsweetened coconut milk
• 1/2 cup water
• 1/4 cup shredded unsweetened coconut
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• Fresh berries or nuts for topping

1. Add the millet, coconut milk, water, shredded coconut, cinnamon, cardamom, and vanilla extract to the rice cooker
2. Stir gently and close the lid. Set the rice cooker to the “white rice” setting.
3. Once cooking is complete, stir in the chia seeds and let the mixture sit for 10 minutes to thicken
4. Serve warm, topped with fresh berries or nuts.

Enjoy it！