Fragrant Basmati Rice with Raisins & Cashews

Ingredients

• 2 1/4 cups Basmati rice, rinsed and drained
• 1/2 cup golden raisins
• 2 1/2 cups water
• 1 tsp salt
• 1/4 tsp turmeric (mixed with 1 tbsp hot water)
• 1 tsp rose essence or kewra water (mixed with 1 tbsp water)
• 1/2 cup toasted cashew nuts
• Fried shallots, for garnish
• Pre-sautéed mix of butter, shallots & spices (cinnamon, star anise, cardamom, cloves)

How to Make It

1. Add the Rice & Raisins: Place the rinsed Basmati rice and golden raisins into the Anshin Jar Rice Cooker pot. Add the sautéed spices, butter, and fried shallots for extra aroma.
2. Cook with Ease: Pour in water and salt, then close the lid. Select the ‘Standard Cook’ function and let the cooker handle the rest.
3. Finish with Fragrance: Once done, drizzle the turmeric and rose essence mixtures over the rice. Gently fluff to combine, then cover and let sit for 10 minutes.
4. Serve & Garnish: Top with fried shallots and toasted cashews before serving.

Comforting Malaysian ABC Soup

Ingredients

• 1 lb (450g) bone-in chicken pieces
• 4 cups water (more if needed)
• 1 large carrot, peeled and cut into chunks
• Pinch of salt for taste
• 1 medium tomato, quartered
• 1 medium onion, thickly sliced
• 3 medium potatoes, peeled and cubed
• 1 tsp crushed black peppercorn

How to Make It

1. Prepare the Chicken: Place the cleaned chicken pieces in the Anshin Jar Rice Cooker with 4 cups of water. Select the ‘Soup’ function and let it simmer for about 30 minutes.
2. Add the Veggies: Add the carrot, tomato, onion, and crushed black peppercorns. Close the lid and let it continue cooking for about 45 minutes.
3. Add Potatoes & Season: Lastly, add the potatoes and a pinch of salt. Let it cook for another 20 minutes.
4. Serve Warm: Give the soup a gentle stir and serve it hot.

Delightful Rice Cooker Coconut Cake

Ingredients

• 1 cup self-raising flour
• 1/2 cup shredded coconut
• 1/2 cup caster sugar
• 1/4 tsp salt
• 3 eggs
• 1/2 cup warm coconut milk
• 1/4 cup cooking oil
• 1 tsp vanilla extract
• Optional: Lemon zest

How to Make It

1. Combine the Dry Ingredients: In a large bowl, whisk together the flour, desiccated coconut, sugar, and salt until evenly mixed.
2. Mix the Wet Ingredients: In another bowl, lightly beat the eggs. Add the warm coconut milk, oil, and vanilla extract, and whisk until smooth.
3. Bring It Together: Mix the wet and dry ingredients together, but avoid overmixing to keep the cake soft and fluffy.
4. Cook the Cake: Pour the batter into the prepared inner pot. Close the lid and select the ‘Cake’ function. Let it cook for about 50-60 minutes.

   Tip: If the center still looks slightly wet, leave it on ‘Keep Warm’ for another 10–15 minutes.

5. Cool & Serve: Let the cake cool for 10 minutes before serving—plain, with whipped cream, or topped with toasted coconut.