Yam Rice (Taro Rice)

Yam, or more commonly known as taro in United States, is a root vegetable with black porous skin, and purple stripe embedded white flesh. It is a robust ingredient which can be either made into savoury dishes such as yam and coconut chicken, or sweet desserts such as Orh Nee (yam paste dessert).

Yam rice is a very simple dish. After a long and tiring day, the last thing you want to do is to spend hours making a meal. This yam rice is my go to meal whenever I feel exhausted but craving for homecook food. If you have a rice cooker, you can make this almost effortlessly. In Singapore, yam rice is usually served with soup, yong tau foo, or simply on its own. 

Yam Rice

This recipe serves 4

Yam Rice (Taro Rice)

  • 250g yam, cut into small cubes
  • 5 pcs dried mushroom, soaked and sliced thinly
  • 1.5 tablespoon dried shrimps, washed and chopped
  • 2 cup rice, uncooked
  • 1 tablespoon fried shallot crisps (for garnishing)
  • 1 spring onion, chopped (for garnishing)
  • 1 tablespoon cooking oil
  • 8 tablespoons sweet soy sauce (kecap manis)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 4 tablespoons Shao Xing Cooking Wine
Cooking Directions

  1. Wash the rice. Transfer the rice to a rice cooker and add water as per usual. Set aside.
  2. Heat up 1 tablespoon of cooking oil in a wok and stir-fry dried shrimp until fragrant. Add mushroom and yam.
  3. Add all seasonings and bring it to boil. Stir to coat the yam and mushroom evenly.
  4. Transfer to rice cooker and cook the rice as per usual.
  5. When the rice is cooked, stir the rice to loosen it up and mix up the ingredients. Serve hot with fried shallot and chopped spring onions.


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