Tomato rice and pumpkin yoghurt chicken in rice cooker

Recipe:

Tomato Rice -
1.5 cup rice
handful of broad beans, skin removed
1 small carrot (chopped)
1 whole tomato
6-7 slices yellow zucchini (chopped)
1 Tbsp olive oil
2 eggs (optional - to wrap the rice)

(1) Pour washed rice into rice cooker with necessary water - slightly less than normally required (reason: ingredients added later will add moisture to the rice)

(2) Add in broad beans, followed by carrot and yellow zucchini. Lastly put whole tomato in the middle of the rice pot.

(3) Set to cooking mode. Once done, open cover and drizzle some olive oil around the rice. Close cover for a little while.

(4) Using rice scoping laddle, mix all ingredients with the rice, mashed the tomato all together. Set aside.

(5) To wrap the rice with egg. Heat up a skillet with some oil. Beat 2 eggs, pour onto skillet and swirl around to make a wide egg batter wrap. Once it it almost cook, off fire. Scope rice using rice bowl and put the rice on top of the fried egg.

(6) Use the frying laddle and start to scrape the egg from the side. Divide the wrapping to 4 sides.
Start to wrap the rice from one side by pressing egg lightly onto rice, then the opposite, repeat for the other 2 sides.

(7) Use a flat plate enough to cover the wrapped rice and invert the whole skillet upside down. Transfer to another plate necessarily after that. Serve immediately.

Baked pumpkin yogurt chicken -
2 slices pumpkin (steamed and mashed)
1 Tbsp natural greek yogurt
1 tsp dried basil leaves

(1) Marinate chicken drumstick with some lemon juice for 1 hour.

(2) Mix 1 Tbsp yogurt with mashed pumpkin. Spread it around the chicken drumstick.

(3) Preheat rice cooker. Lay a piece of parchment paper on the rice pot.

(4) Transfer chicken drumstick into rice cooker. Add dash of dried basil leaves

(5)Cook for 30 minutes or till the chicken is cook and brown. (Repress cooking mode necessarily)


Yields: 2 adults portion