The holiday season is the perfect time to enjoy festive meals without overloading on sodium.
Rice cookers make cooking effortless, allowing you to prepare flavorful dishes with minimal effort.
Low sodium holiday recipes let you enjoy classic tastes while keeping meals heart-healthy.
From savory rice dishes and vegetable medleys to hearty casseroles and one-pot meals, rice cookers simplify holiday cooking.
In this article, we’ve compiled 15 holiday low sodium rice cooker recipes that are easy, delicious, and perfect for celebrating with family and friends.
15 Healthy Holiday Low Sodium Rice Cooker Recipes You’ll Love
Low sodium holiday meals don’t have to be bland or complicated.
These 15 rice cooker recipes prove that you can create flavorful, festive dishes while keeping sodium in check.
From mains to sides, there’s something for every holiday occasion.
Using fresh ingredients, herbs, and spices naturally enhances flavor without added salt.
Rice cookers make preparation simple and cleanup easier, leaving more time to enjoy the season.
Celebrate a healthy, heart-conscious holiday with these easy, tasty, and low sodium recipes.
Holiday Rice Cooker Herb Vegetable Pilaf
This dish is fragrant, colorful, and naturally savory.
It combines long-grain rice with seasonal vegetables and fresh herbs cooked gently in a rice cooker.
The vegetables are tender, and the rice absorbs aromatic flavors without added salt.
Every bite tastes tender, aromatic, and festive.
Ingredients
- 1 ½ cups long-grain rice, rinsed
- 1 cup carrots, diced
- 1 cup peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 ½ cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté onion and garlic for 3–4 minutes until fragrant. - Add diced carrots and peas, cooking for 2–3 minutes.
Stir in black pepper, thyme, and parsley. - Transfer sautéed vegetables into the rice cooker.
Add rinsed rice and pour in low-sodium vegetable broth. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Allow rice to cook fully; the rice cooker will switch to “Warm” automatically.
Let the pilaf rest for 5 minutes before serving.
This herb vegetable pilaf is tender, aromatic, and flavorful.
It tastes naturally savory, herbaceous, and festive.
It is perfect as a low-sodium holiday side dish.
A colorful, wholesome, and visually appealing rice cooker recipe.
Holiday Rice Cooker Lemon Garlic Quinoa
This dish is light, zesty, and nutrient-rich.
It combines quinoa, fresh lemon, garlic, and vegetables in a rice cooker for a flavorful holiday side.
The flavors are fresh and bright, naturally savory without added salt.
Every bite tastes zesty, tender, and aromatic.
Ingredients
- 1 cup quinoa, rinsed
- 1 cup broccoli florets
- 1 cup diced zucchini
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Zest of 1 lemon
- ½ tsp black pepper
- 2 cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté garlic for 1–2 minutes until fragrant. - Add diced zucchini and broccoli, cooking for 3–4 minutes.
Sprinkle with black pepper and lemon zest. - Transfer vegetables to the rice cooker.
Add rinsed quinoa and pour in low-sodium vegetable broth. - Stir gently to combine evenly.
Close the lid and select the “Cook” setting. - Once cooking is complete, allow quinoa to rest for 5 minutes before fluffing.
Stir gently before serving.
This lemon garlic quinoa is light, tender, and aromatic.
It tastes fresh, naturally savory, and lightly zesty.
It is perfect as a low-sodium holiday side or main dish.
A healthy, colorful, and festive rice cooker recipe.
Holiday Rice Cooker Apple Cinnamon Oatmeal
This dish is naturally sweet, warm, and comforting.
It combines steel-cut oats with apples, cinnamon, and raisins cooked in a rice cooker.
The dish is naturally sweet without added sugar or salt.
Every bite tastes tender, aromatic, and festive.
Ingredients
- 1 cup steel-cut oats
- 2 cups water
- 1 cup unsweetened apple juice
- 1 apple, peeled and diced
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup raisins
- 1 tsp vanilla extract
Instructions
- Place oats, water, and apple juice in the rice cooker.
Add diced apple, cinnamon, nutmeg, and raisins. - Stir gently to combine ingredients evenly.
Close the rice cooker lid and select the “Porridge” setting. - Allow oats to cook fully; the rice cooker will automatically switch to “Warm” when done.
Stir gently and add vanilla extract. - Let oatmeal rest for 5 minutes to thicken.
Serve warm in bowls with optional chopped nuts.
This apple cinnamon oatmeal is tender, warm, and aromatic.
It tastes naturally sweet, lightly spiced, and comforting.
It is perfect as a low-sodium festive breakfast or brunch option.
A wholesome, nutrient-rich, and visually appealing rice cooker recipe.
Holiday Rice Cooker Coconut Pumpkin Rice
This dish is creamy, aromatic, and festive.
It combines rice, pumpkin puree, coconut milk, and spices in a rice cooker for a naturally flavorful dish.
The pumpkin adds sweetness and moisture, making the rice tender.
Every bite tastes creamy, aromatic, and comforting.
Ingredients
- 1 ½ cups jasmine rice, rinsed
- 1 cup pumpkin puree
- 1 ½ cups low-sodium vegetable broth
- 1 cup light coconut milk
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a small pan over medium heat.
Add pumpkin puree, cinnamon, nutmeg, and black pepper, stirring for 1–2 minutes. - Transfer pumpkin mixture to the rice cooker.
Add rinsed jasmine rice, vegetable broth, and coconut milk. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Once the rice is fully cooked, allow it to rest for 5 minutes.
Fluff gently with a fork before serving.
This coconut pumpkin rice is creamy, aromatic, and festive.
It tastes naturally sweet, lightly spiced, and comforting.
It is perfect as a low-sodium holiday side dish.
A visually appealing, healthy, and flavorful rice cooker recipe.
Holiday Rice Cooker Cranberry Wild Rice
This dish is tangy, nutty, and festive.
It combines wild rice with cranberries, apples, and herbs cooked in a rice cooker.
The cranberries provide a natural tartness that balances nutty flavors.
Every bite tastes tender, aromatic, and festive.
Ingredients
- 1 ½ cups wild rice, rinsed
- 1 cup diced apples
- ½ cup dried cranberries
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp black pepper
- 1 tsp dried thyme
- 3 cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté onions and garlic for 3–4 minutes until fragrant. - Add diced apples and cook for 2–3 minutes.
Stir in black pepper and thyme. - Transfer the mixture to the rice cooker.
Add rinsed wild rice, cranberries, and vegetable broth. - Stir gently to combine ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Once rice is fully cooked, allow it to rest for 5 minutes.
Fluff gently before serving.
This cranberry wild rice is tender, tangy, and aromatic.
It tastes naturally savory, lightly sweet, and festive.
It is perfect as a low-sodium holiday side dish.
A hearty, colorful, and visually appealing rice cooker recipe
Holiday Rice Cooker Savory Mushroom and Barley Pilaf
This dish is hearty, earthy, and naturally flavorful.
It combines barley, mushrooms, and vegetables slowly cooked in a rice cooker.
The mushrooms provide deep, umami-rich flavor without added salt.
Every bite tastes tender, aromatic, and festive.
Ingredients
- 1 cup pearl barley, rinsed
- 2 cups mushrooms, sliced
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp black pepper
- 1 tsp dried thyme
- 3 cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté onions, garlic, carrots, and celery for 4–5 minutes until softened. - Add mushrooms and cook for 3–4 minutes until tender.
Sprinkle black pepper and thyme over the vegetables. - Transfer sautéed vegetables into the rice cooker.
Add rinsed barley and pour in vegetable broth. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Allow barley to cook fully; the rice cooker will switch to “Warm” automatically.
Let pilaf rest for 5 minutes before serving.
This mushroom and barley pilaf is tender, aromatic, and hearty.
It tastes earthy, savory, and naturally rich.
It is perfect as a low-sodium holiday side dish.
A wholesome, festive, and visually appealing rice cooker recipe.
Holiday Rice Cooker Garlic Parmesan Cauliflower Rice
This dish is light, flavorful, and festive.
It combines cauliflower rice with garlic, olive oil, and Parmesan cheese cooked gently in a rice cooker.
The dish is naturally savory with minimal sodium.
Every bite tastes tender, aromatic, and comforting.
Ingredients
- 4 cups cauliflower rice
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup grated Parmesan cheese
- ½ tsp black pepper
- 1 tsp dried parsley
- ¼ tsp paprika
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté garlic for 1–2 minutes until fragrant. - Transfer cauliflower rice into the rice cooker.
Add sautéed garlic, black pepper, paprika, and dried parsley. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Once cooking is complete, sprinkle grated Parmesan over the rice.
Stir gently to mix and allow to rest for 2–3 minutes.
This garlic Parmesan cauliflower rice is tender, aromatic, and flavorful.
It tastes naturally savory, lightly spiced, and comforting.
It is perfect as a low-sodium holiday side dish or accompaniment.
A healthy, festive, and visually appealing rice cooker recipe.
Holiday Rice Cooker Sweet Potato and Cranberry Rice
This dish is colorful, sweet, and naturally festive.
It combines rice, diced sweet potatoes, cranberries, and warming spices cooked gently in a rice cooker.
The natural sweetness of sweet potatoes and cranberries balances aromatic flavors.
Every bite tastes tender, sweet, and lightly spiced.
Ingredients
- 1 ½ cups long-grain rice, rinsed
- 1 cup diced sweet potatoes
- ½ cup dried cranberries
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp black pepper
- ½ tsp cinnamon
- 2 ½ cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté onions and garlic for 3–4 minutes until fragrant. - Add diced sweet potatoes and cook for 3–4 minutes.
Sprinkle with black pepper and cinnamon. - Transfer mixture to the rice cooker.
Add rinsed rice, dried cranberries, and low-sodium vegetable broth. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Allow rice to cook fully; let rest for 5 minutes after cooking.
Fluff gently before serving.
This sweet potato and cranberry rice is tender, aromatic, and colorful.
It tastes naturally sweet, lightly spiced, and festive.
It is perfect as a low-sodium holiday side or main dish.
A visually appealing, nutrient-rich, and comforting rice cooker recipe.
Holiday Rice Cooker Spinach and Lemon Quinoa
This dish is light, refreshing, and festive.
It combines quinoa, fresh spinach, garlic, and lemon zest for a bright holiday side.
The dish is naturally savory and packed with nutrients.
Every bite tastes tender, zesty, and aromatic.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Zest of 1 lemon
- ½ tsp black pepper
- 2 cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté garlic for 1–2 minutes until fragrant. - Add chopped spinach and cook for 2–3 minutes until wilted.
Sprinkle with black pepper and lemon zest. - Transfer mixture to the rice cooker.
Add rinsed quinoa and low-sodium vegetable broth. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Once quinoa is fully cooked, let it rest for 5 minutes.
Fluff gently before serving.
This spinach and lemon quinoa is tender, aromatic, and refreshing.
It tastes naturally savory, lightly zesty, and festive.
It is perfect as a low-sodium holiday side dish or light main.
A bright, colorful, and nutrient-rich rice cooker recipe.
Holiday Rice Cooker Butternut Squash and Sage Risotto
This dish is creamy, aromatic, and festive.
It combines Arborio rice, butternut squash, and fresh sage cooked gently in a rice cooker for a creamy risotto.
The dish is naturally savory without added salt.
Every bite tastes tender, creamy, and aromatic.
Ingredients
- 1 ½ cups Arborio rice
- 1 cup diced butternut squash
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried sage
- ½ tsp black pepper
- 4 cups low-sodium vegetable broth
Instructions
- Heat olive oil in a small pan over medium heat.
Sauté onions and garlic for 3–4 minutes until fragrant. - Add diced butternut squash and cook for 3–4 minutes.
Sprinkle black pepper and dried sage over the vegetables. - Transfer mixture to the rice cooker.
Add Arborio rice and pour in vegetable broth. - Stir gently to combine all ingredients evenly.
Close the rice cooker lid and select the “Cook” setting. - Once risotto is fully cooked, let it rest for 5 minutes.
Stir gently before serving for a creamy consistency.
This butternut squash and sage risotto is creamy, tender, and aromatic.
It tastes naturally savory, lightly spiced, and festive.
It is perfect as a low-sodium holiday main or side dish.
A comforting, elegant, and visually appealing rice cooker recipe.
