Baked potato rice in rice cooker

Recipe:
1/2 cup rice (cooked)
1/2 cup vegetable soup stock (extra for additional moisture if needed)
3 potatoes (boiled and mashed)
2 Tbsp cream cheese + 2 ice cubes soup stock (melted and mix together)
some chopped green zucchini
some chopped celery
some chopped green leaves
some chopped yellow onion
some chopped fresh basil leaves
some sliced tomatoes
handful of shredded mozarella cheese
handful of shredded cheddar cheese
handful of homemade bread crumbs

(1) Lay parchment paper on aluminium foil - together put into rice cooker (can try without if using non stick rice cooker pan). Press cooking mode once to preheat rice cooker.

(2) Mix potatoes with cream cheese and add some soup stock till a smooth and creamy texture formed. Add in basil leaves and mix well.

(3) Add in cooked rice to the potato mixture and mix well. Add more soup stock for additional moisture. Stir in all the chopped vegetables, and add more soup stock if needed.

(4) Pour the potato rice mixture into rice cooker. Use a metal spoon to smooth out the mixture from middle to the side. Lightly press flat the mixture.

(5) Lay some tomato slices on top of the potato rice, followed by handful of bread crumbs.

(6) Press cooking mode to cook. Once button release, add cheddar cheese and top with mozarella cheese. Press cooking mode two more times (wait for 4-5 minutes if unable to press the button).

(7) The potato rice is ready when the cheese melted and the fragrant potato smells released.

Yields: 2 adults portion

Rice cooker used: National brand, one button mode

Note: Try to experiment with your rice cooker on the cooking time, as different rice cookers may have different methods and duration for cooking.