Rinse the mushrooms and dried prawns in 2-3 cups of hot water separately until they become soft. Reserve the soaking liquid. Squeeze out excess water and slice at an angle. Set aside. Reserve the soaked waters.
In a heated pan, add the olive oil and fry shallots, mushrooms and dried shrimps about 4 minutes. Add pumpkin, shredded chicken, uncooked rice and seasonings.
Transfer everything into your rice cooker, add 3 and 1/4 cups water–use the mushroom + dried shrimp soaking water too. Ensure that the water just about covers the rice. Discard excess water. Cook it as you would regular rice. When ready, stir with serving spoon and let it sit for 10 minutes in the rice cooker. Serve and enjoy with Pumpkin Coconut Curry.
By Ria Samuel