This Taro Rice 芋头芥菜饭 (Yùtou jiècài fàn) is one of those flavored rice dishes that my mom likes to make for dinner. She likes to serve it alongside a simple vegetable stir-fry and clear soup.
Have you tried taro? You may have tried them at Boba shop as a sweet topping or Wu Kok (fried taro savory pastry) at dim sum eateries. Taro is the edible corm of a taro plant that has a brown fuzzy outer skin and white flesh with purple specks. It is known as 芋头 (Yùtou) in Mandarin or Wu Tau in Cantonese or Keladi in Malay.
Taro is eaten after it’s cooked and has a mildly sweet taste. The aroma is undeniably amazing and can fill the whole kitchen while being cooked. Because of the sweetness, many use it to enhance a dish’s flavor without adding sugar.
When dining out in Malaysia, some shops offer flavored rice as another option to steamed rice, especially places that sell Bak Kut Teh. My family loves to make this as a meal and serve it by itself or with a simple vegetable stir-fry and delicious clear tomato soup.
Why you need this Taro Rice recipe
- Fuss-free and simple – Thanks to the best kitchen gadget – rice cooker, you’ll have a bowl of flavorful rice in just a touch. Also, you can multitask while waiting for the rice to cook – the best investment ever!
- Flavorful – Pairing ingredients include shallots and mushrooms. These two ingredients create a wonderful sweetness (shallot) and umami flavor that brings out the taro’s fragrance even more.
How to cook Taro Rice
Rinse rice thoroughly with tap water 2 – 3 times, then drain it well. The general rule of thumb to cook rice is a 1:1 ratio (1 cup of rice with 1 cup of water). One of my other favorite ways to measure the ratio is to use my index finger (water reaches slightly below my first knuckle) or palm. Since we are making flavored rice here, I added additional liquid to the mix to cook the taro and the other ingredients.
Then, heat a non-stick pan and sauté shallots until they turn translucent to release its sweet taste.
Add the mushrooms and continue to cook until aromatic.
Add the taro and toss to combine, cook until taro releases its aroma, about 1 minute or so. Then season accordingly. Check out my vegan ‘oyster’ sauce for this delicious recipe.
Add the rinsed rice and toss everything until well combined and add a pinch of Chinese 5-spice powder and white pepper to enhance the flavor. Drizzle in some dark soy sauce for color as well.
Here, I also added mustard greens but skip this step if you are not adding any greens.
Turn off the heat and transfer the rice into a rice cooker and add in the vegetable stock.
Then turn on the rice cooker and once it’s done, let the rice cool off a little before fluffing it with a fork to combine all the ingredients together. Season with more soy sauce, if needed. Serve warm with a side of chopped chilies in soy sauce.
If you like this rice recipe, check out
This Taro Rice is
- Easily customizable
- Simple to make
- and TASTY!
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Taro Rice with Chinese Mustard Greens 芋头芥菜饭
- 450 g Jasmine rice about 2 cups
- ¼ cup chopped shallots or use fried shallots*
- 1½ cup fresh taro cubes
- 625 ml water + 2 tablespoons umami seasoning
- 5 caps of Shiitake mushrooms softened & chopped
- 1 cup chopped Chinese mustard greens
- oil for cooking
- 1 tablespoon vegan 'oyster' sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce thick
- ¼ teaspoon Chinese 5-spice powder
- white pepper to taste
- Wash and rinse over tap water 2 to 3 times or until the water is not murky. Drain well.
- In a heated non-stick pan with 1 tablespoon of oil, sauté shallots until they turn translucent. Add in the mushrooms and continue to cook until aromatic.
- Then, add in the taro cubes and give it a quick toss until the taro releases its aroma. Season with vegan oyster sauce and soy sauce.
- Place in the drained rice, Chinese 5-spice powder, white pepper, and dark soy sauce, then toss to combine.
- Add the mustard greens and give it a final toss. Turn off the heat and transfer the mixture to a rice cooker.
- Add in the liquid and turn on the rice cooker.
- Once ready, let the rice cool down a little, then use a fork or chopsticks to fluff the rice to combine all the ingredients together. Add more soy sauce if needed.
Delicious! Used preserved mustard green and soaked and rinsed excess salt away. I also used mushroom broth and added . 6 oz. of vegan ginger and scallion sausage when cooking the rice. Very yummy. Will make again.
I made this today and wow…so tasty..
We ate it with the cucumber pickles from your recipe..
Amazing recipe.. thank you so much Woon Heng.. kamsiaa…
Thanks so so much Jenny. I greatly appreciate your feedback and your sweet message. and Kamsiaa to you too. Have a beautiful one. Best, WoonHeng
I love taro rice! It is my childhood favorite. Together with the soup it is so comforting. Thank you for continue to share your amazing recipes. Please keep up the good work.
That’s so awesome, I love taro rice too. Thanks so much for your sweet comment. Hope you give my other recipes a try too. Best, WoonHeng