The most commonly available Smoked Sausage where I live is Kransky, that’s why I used Kransky. You can use your favourite Smoked Sausages. It’s a Takikomigpohan, a Japanese dish of Rice that is cooked with other ingredients and seasonings. Using a rice cooker, it’s super easy.
2 cups (*180ml cup) Short Grain / Medium Grain Rice
400ml Chicken Stock
1/4 to 1/2 teaspoon Salt *alter the amount depending on the saltiness of the Stock
Ground Pepper as required *Curry Powder is also good
1 Onion *finely chopped
1 clove Garlic *finely chopped
1/2 cup Corn Kernels *thawed if frozen
250g Smoked Sausages *I used Kransky, cut into chunky pieces
20g Butter *cut into small pieces
1 tablespoon finely chopped Parsley
- Wash Rice, drain, place in the rice cooker’s inner pot. Add Chicken Stock, Salt & Pepper (OR other spices), and gently stir.
- Scatter finely chopped Onion, Garlic and Corn Kernels, place Smoked Sausage pieces on top, but DO NOT stir. Press ‘COOK’ button to start cooking.
- When the rice is cooked, let it steamed for 10 minutes. Then mix gently. *Note: For the above photo, I sprinkled with some finely chopped Parsley and freshly ground Black Pepper.