-I would highly advise using all of the ingredients in this recipe. -If possible, freeze coconut cream into ice cubes. Throw in 1-3 cubes for convenience, they can still be frozen when you put them into the rice cooker.

Add as many of the following ingredients as you want / have to a rice cooker. Recommended quantities for basic guideline, flexible: -Rice, 1 - 1 1/2 cups -Chicken (If using, remove near end of cooking, shred, and add back to pot), 1-3 thighs -Diced sweet potato (ideally leave skin on), 1 smaller, 1/2 large -Diced carrot, 1 small to medium -Coconut cream, 1-2 tbsp or a full can instead of water -Salt & pepper -Turmeric for color, pinch -Curry powder, 1/2 tsp

1. Rinse rice and add to rice cooker. Add extra water if you're looking for a more porridge-y outcome (My favorite version). For a casserole version, follow these steps inside of an oven-safe baking dish instead of a rice cooker.

2. Add in all of the ingredients, mix. Don't skip the salt.

3. Cook altogether.

4. If using chicken, remove near end of cooking, shred, and add back to pot)