Yam Rice

Name: Yam Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: 3 1/2 cups rice; 4 tablespoons oil; 2 shallots; 2 cloves garlic; 10 oz (300g) ground pork or ground chicken; 5 dried shiitake mushrooms; 2 1/2 tablespoons dried shrimp; 2 cups water; 12 oz (375g) yam/taro; Fried shallot crisp; 1 scallion; 2 tablespoons Sweet soy sauce; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon salt; 1/2 teaspoon sugar; 3 dashes white pepper powder; 1 teaspoon sesame oil

User Reviews

4.9

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 people
Calories
369 kcal
Course
Main Course
Cuisine
Malaysian

Yam Rice

Kelsey Carr

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Yam rice (or taro rice) is one of my favorite one pot meals when I’m craving something hearty and comforting. It’s so easy to prepare in a rice cooker, and the result is a flavorful, homey dish that everyone enjoys!

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Ingredients

Servings

3 1/2 cups rice measured using the smaller rice cup that comes with the electric rice cooker
4 tablespoons oil
2 shallots finely chopped
2 cloves garlic minced
10 oz (300g) ground pork or ground chicken
5 dried shiitake mushrooms soaked in warm water, drained and cut into thin slices
2 1/2 tablespoons dried shrimp soaked in warm water, drained and roughly chopped
2 cups water using a regular measurement cup to measure the water
12 oz (375g) yam/taro cut into small pieces
Fried shallot crisp for garnishing
1 scallion cut into small rounds, for garnishing

Seasonings:

2 tablespoons Sweet soy sauce kecap manis
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon salt or to taste
1/2 teaspoon sugar
3 dashes white pepper powder
1 teaspoon sesame oil

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Instructions

Measure the rice using the small cup that comes with your electric rice cooker. Transfer the rice into the cooker, then wash and rinse it with water as you would for regular steamed rice. Drain the water and set the rice aside.
Heat a wok or skillet and add the oil. Stir-fry the shallots and garlic until aromatic. Add the pork (or chicken), mushrooms, and dried shrimp, stirring until the meat changes color. Use a spatula to break up the ground pork or chicken into small pieces. Add water to the wok, then add the yam pieces.
Add all the seasonings and bring the mixture to a boil. Add the rice to the wok or skillet and stir a few times to combine. Transfer everything to the rice cooker and cook as you would for steamed rice.
When the rice is cooked, use a rice scoop to stir the yam rice and fluff it up. Serve immediately, topped with fried shallot crisps and chopped scallions.

Notes

I always go with jasmine rice for this recipe. It adds such a nice fragrance, flavor and texture to the overall dish.
Dried shrimp are a game-changer in this dish. I always choose small dried shrimp because they pack a big flavor punch.
For the best texture, I make sure to pick fresh, firm yam or taro. If it’s soft or mushy, it won’t give you that perfect creamy bite. Firm pieces are key to getting it just right!
I never skip the fried shallot crisps! They add such a nice crunch and extra savory flavor. It’s the perfect finishing touch that makes everything even more delicious. You can buy bottled shallot crisps from Asian supermarkets.

Nutrition Information

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Serving 4people Calories 369kcal (18%) Carbohydrates 94g (31%) Protein 27g (54%) Fat 31g (48%) Saturated Fat 7g (35%) Cholesterol 156mg (52%) Sodium 2005mg (84%) Fiber 5g (20%) Sugar 9g (18%)