Butternut squash chicken porridge

Recipe:
1/2 cup pearl rice
2/3 cup diced chicken breast (rubbed with sesame oil)
1 piece butternut squash (diced)
1 1/2 cup mustard leaves (chopped)
1 Tbsp black peppercorns


(1) Put rice with sufficient water into rice cooker pot. Add in butternut squash, black peppercorns and chicken and set to 'porridge' mode. Let it cook for 1 hour.

(2) Once done, add in mustard leaves and close the lid for 5 minutes before serving.


This is a very delicious porridge, sweet and light pepper-ish taste, the chicken and green veggies complete the meal. I added a little bit more water just to make it more diluted. I will definitely make this again.