I used Kransky because it is the most commonly available Smoked Sausage where I live. You can use your favourite Smoked Sausage. 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.


4 Servings


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

  1. Wash Rice, drain, place in the rice cooker’s inner pot. Add Chicken Stock, Salt & Pepper (OR other spices), and gently stir.
  2. Scatter finely chopped Onion, Garlic and Corn Kernels, place Smoked Sausage pieces on top, but DO NOT stir. Press ‘COOK’ button to start cooking.
  3. 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.