Pasta (2-3 serving)

Ingredient A

250 grams Risoni (Italian pasta)

15 liter water

1 tablespoon Butter (1/2 tablespoon if dislike oily stuff)

Ingredient B

2 cups sliced black mushroom

2 cups chicken fillets (season with oyster sauce and red wine)

1 cups fresh prawn
2 tablespoon Canola oil
1/4 teaspoon salt
3/4 tablespoon light soy sauce
1 teaspoon Spaghetti sauce
1 teaspoon Mix herbs
1 teaspoon Piri Piri (chili)

Method

Wash Risoni and place ingredient A in rice cooker.
Fry garlic in canola oil until light brown.
Add black mushroom and sliced chicken.
Add prawn when chicken is cooked.

Transfer ingredient B to rice cooker.
Add salt, light soy sauce, Spaghetti sauce, Mix herbs and Piri piri.
Cover and let rice cooker finish the job.
Risoni is better than Risotto because you can never overcook Risoni. However, people who like soft food prefer Risotto.