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Yam rice (or taro rice) is one of my favorite one pot meals when I’m craving something hearty and comforting. It’s so easy to prepare in a rice cooker, and the result is a flavorful, homey dish that everyone enjoys!
Simple And Delicious Yam Rice Recipe
Yam, or taro, is a root vegetable that I absolutely love. It’s so versatile, and you can make it in many ways—whether sweet like in Bubur Cha-Cha or savory in dishes like yam rice (芋头饭) and Yam Cake.
My late parents loved yam rice, and I’m grateful I developed a taste for it too. Growing up, we didn’t often have it at home, so I didn’t learn how to make it until a few years ago when my mother-in-law visited. She taught me how to make this easy, one-pot yam rice, and now it’s my go-to whenever I’m looking for a quick and satisfying dish.
In Penang, yam rice is often sold by Yong Tau Foo hawkers, and that’s actually how I first fell in love with it—since I’m a huge fan of Yong Tow Foo! Picture a bowl of aromatic rice paired with an assortment of fish balls, fish paste stuffed inside tofu, chili, okra, and more—it’s simply delicious.
If you have an electric rice cooker at home, preparing this dish is a breeze. This yam rice recipe is simple, quick, and perfect for busy days when you want a hearty meal. I’m excited to share it with you below. Enjoy!
Sidenote: In Malaysia, taro is referred to as “yam.” However, technically, taro and yam are two different root vegetables. In this recipe, “yam” refers to taro root, which is oval or cylindrical in shape, with dark brown, hairy skin and white to purple-flecked flesh. In Chinese, it is called 芋头.
Why This Tasty One-Pot Dish Is A Must-Try
- Brings back memories. It reminds me of the yam rice I used to have with Yong Tau Foo back in Penang. It’s like a little taste of home, which makes it even more special to me.
- Effortless to make in a rice cooker. This dish is so simple to prepare in my rice cooker. It’s my go-to when I am home sick.
- Full of flavor. The combo of ground pork, dried shrimp, soy sauce, sesame oil, and all the seasonings makes it taste so savory. Plus, the yam adds this nice, subtle sweetness and texture that really ties everything together.
- Filling and comforting. It’s hearty with the pork (or chicken) and the taro, so it’s super satisfying without being too heavy. It’s such a comfort food.
Ingredients You’ll Need
Key Ingredients
- Rice – I use jasmine rice because it’s soft and fragrant, which helps it soak up all the flavors. You can use other long-grain white rice if you prefer, but jasmine rice works best for this recipe. I suggest avoiding Basmati rice or short-grain types like Calrose or Japanese/Korean rice, as their textures don’t complement this recipe as well.
- Ground pork – You can use ground chicken or turkey instead if you want to make it Halal.
- Dried shrimp – These are packed with umami! I go for small dried shrimp, as they are the ones commonly used in yam rice recipes.
- Garlic and shallots
- Dried shiitake mushrooms – Add that earthy flavor that I absolutely love.
- Yam/taro – The star of the show! I choose fresh taro that are firm to the touch, heavy, and free of mold, cracks, or strong odors. If you’re buying pre-cut taro, the flesh should look moist, firm, and white or purple-flecked. Avoid pieces that are discolored, slimy, or dry.
- Fried shallot crisp/ fried onion – The secret ingredient that takes this dish over the top! The crispy topping adds a burst of flavor and texture, making every bite extra delicious.
Seasonings
- Sweet soy sauce – Adds a touch of sweetness and richness. It’s one of those ingredients that makes a big difference in taste, and I use it a lot in my recipes. I recommend ABC brand Kecap Manis.
- Soy sauce – Use a good Chinese soy sauce, for example: Lee Kum Kee brand or Pearl River Bridge brand soy sauce.
- Oyster sauce – The combination of oyster sauce, soy sauce and sweet soy sauce add savory richness and a touch of sweetness, giving this dish that intense depth and intense flavors.
- Salt and sugar
- Ground white pepper
- Sesame oil
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Yam Rice
Step 1: Measure the rice using the small cup that comes with your electric rice cooker. Transfer the rice into the cooker, then wash and rinse it with water as you would for regular steamed rice. Drain the water and set the rice aside.
Step 2: Heat a wok or skillet and add the oil. Stir-fry the shallots and garlic until aromatic. Add the pork (or chicken), mushrooms, and dried shrimp, stirring until the meat changes color. Use a spatula to break up the ground pork or chicken into small pieces. Add water, then add the yam pieces.
Step 3: Add all the seasonings and bring the mixture to a boil. Add the rice to the wok or skillet and stir a few times to combine. Transfer everything to the rice cooker and cook as you would for steamed rice.
Step 4: When the rice is cooked, use a rice scoop to stir the yam rice and fluff it up. Serve immediately, topped with fried shallot crisps and chopped scallions.
Secrets To Making The Best Yam Rice
- I always go with jasmine rice for this recipe. It adds such a nice fragrance, flavor and texture to the overall dish.
- Dried shrimp are a game-changer in this dish. I always choose small dried shrimp because they pack a big flavor punch.
- For the best texture, I make sure to pick fresh, firm yam or taro. If it’s soft or mushy, it won’t give you that perfect creamy bite. Firm pieces are key to getting it just right!
- I never skip the fried shallot crisps! They add such a nice crunch and extra savory flavor. It’s the perfect finishing touch that makes everything even more delicious. You can buy bottled shallot crisps from Asian supermarkets.
Shopping Guide: When choosing dried shrimp, look for those that are plump, firm, and have a clean, ocean-like smell. Avoid any that are overly dry, discolored, or have a strong ammonia odor.
Frequently Asked Questions
You can still make this dish in a regular pot. Just follow the recipe steps, but after combining the rice and other ingredients, cover the pot, bring to a boil on medium heat, then reduce to low heat and let it simmer for about 15-20 minutes until the rice is cooked and the liquid dries up. Fluff it up once done!
Washing the rice before cooking helps remove excess starch, which can make the rice too sticky. Rinsing also helps the grains stay separate and fluffy, giving you a better texture in the final dish.
I recommend using neutral oils like vegetable or canola oil for stir-frying.
You can store it in an airtight container in the fridge for up to 2-3 days. To reheat, just sprinkle a little water over the rice and heat it in the microwave or on the stovetop. It’ll taste just as good!
This yam rice recipe is only 369 calories per serving.
What To Serve With Yam Rice
I recommend the following recipes for a comforting, homey meal that tastes just like mom’s cooking.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Yam Rice
Ingredients
- 3 1/2 cups rice, measured using the smaller rice cup that comes with the electric rice cooker
- 4 tablespoons oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 10 oz (300g) ground pork or ground chicken
- 5 dried shiitake mushrooms, soaked in warm water, drained and cut into thin slices
- 2 1/2 tablespoons dried shrimp, soaked in warm water, drained and roughly chopped
- 2 cups water, using a regular measurement cup to measure the water
- 12 oz (375g) yam/taro, cut into small pieces
- fried shallot crisp, for garnishing
- 1 scallion, cut into small rounds, for garnishing
Seasonings:
- 2 tablespoons sweet soy sauce, kecap manis
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt , or to taste
- 1/2 teaspoon sugar
- 3 dashes white pepper powder
- 1 teaspoon sesame oil
Instructions
- Measure the rice using the small cup that comes with your electric rice cooker. Transfer the rice into the cooker, then wash and rinse it with water as you would for regular steamed rice. Drain the water and set the rice aside.
- Heat a wok or skillet and add the oil. Stir-fry the shallots and garlic until aromatic. Add the pork (or chicken), mushrooms, and dried shrimp, stirring until the meat changes color. Use a spatula to break up the ground pork or chicken into small pieces. Add water to the wok, then add the yam pieces.
- Add all the seasonings and bring the mixture to a boil. Add the rice to the wok or skillet and stir a few times to combine. Transfer everything to the rice cooker and cook as you would for steamed rice.
- When the rice is cooked, use a rice scoop to stir the yam rice and fluff it up. Serve immediately, topped with fried shallot crisps and chopped scallions.
Notes
- I always go with jasmine rice for this recipe. It adds such a nice fragrance, flavor and texture to the overall dish.
- Dried shrimp are a game-changer in this dish. I always choose small dried shrimp because they pack a big flavor punch.
- For the best texture, I make sure to pick fresh, firm yam or taro. If it’s soft or mushy, it won’t give you that perfect creamy bite. Firm pieces are key to getting it just right!
- I never skip the fried shallot crisps! They add such a nice crunch and extra savory flavor. It’s the perfect finishing touch that makes everything even more delicious. You can buy bottled shallot crisps from Asian supermarkets.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very clear explanation and easy to follow… job well done 👏🏻
Hi Molly, thanks for liking my recipe and for the 5-star rating! Try more recipes on my site—they’re all just as easy and delicious. :)
Extremely great recipe
Hi Hoon Cheung, thanks for trying my yam rice recipe. I am so glad that you love my recipe. Please try more recipes on my site! :)