Pumpkin Taro Rice
Royal Umbrella Thai Hom Mali Rice
(soaked in warm water, drained and chopped)
Dried Shiitake Mushrooms
(soaked in warm water and cut into thin slices)
Fried Shallot Crisp
How to cook
Prepare the rice
- Wash and rinse the Royal Umbrella Thai Hom Mali rice with water like you are cooking regular steamed rice. Drain the water dry and set aside.
- Heat up a wok and add cooking oil. Stir-fry the shallots and garlic until aromatic. Add dried shrimp, chicken, mushrooms and stir-fry until the meat changes color. Add water into the wok and follow by the pumpkin and yam pieces. Add all seasonings and bring it to boil. Add rice into the wok and do a few quick stirs. Transfer everything into the rice cooker and set the cooking mode as normal steam rice. For every cup of Royal Umbrella Thai Hom Mali Rice, use 1.3 cups of water.
Assemble and serve
- Once cook, fluff the rice and serve while hot! Serve immediately with some fried shallot crisps and chopped scallions.
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