Bulgur is one of the easiest alternatives to rice that you can prepare in a rice cooker. Made from durum wheat, bulgur is a grain that has been parboiled and cracked, making it fast to prepare, as it has already been partially cooked. It is popular in Middle Eastern dishes such as a tabbouleh salad and comes in a variety of textures, from fine to coarse. Medium-grade bulgur is commonly used for basic preparations, such as serving as a dinner side. While rice cookers vary, use the basic cook setting you would use for white rice when you cook the bulgur.
Add bulgur and water to your rice cooker insert. For two cups of bulgur, add about 3 1/4 cups water. You can also use chicken stock instead of water for more flavor.
Set the rice cooker to the "cook" setting of your rice cooker and cover. When the cook cycle finishes and switches to the "warm" setting, let it sit for another 15 minutes, covered to continue lightly steaming.
Fluff the bulgur and add in salt, pepper and butter to your taste. You can also saute onions and vegetables such as diced carrots and peas to add to the cooked bulgur before serving.
Don't worry if the bulgur is fully cooked but hasn't absorbed all the water -- just drain the water from the rice cooker before serving. You can pour the bulgur into a pan on low heat, stirring frequently, until the excess water has evaporated.
You can make a hot cereal with breakfast bulgur in the rice cooker by adding 2 1/2 cups milk to 1 cup bulgur, along with optional additions such as raisins and sugar. Stir occasionally as the mixture cooks. Remove from the rice cooker when the hot cereal is thickened and fully cooked.