M. bought a rice-cooker the other day, and with this recipe I can understand its usefulness. For 2: Put 1/2 cup of rice in the cooker, add 1/2 finger's length of peeled, fresh, sliced ginger and ~300gr of chicken meat cut in cubes (tastier if you use the darker thighs rather than breast). Cover with 1.5 cups of baby spinach, then pour over 1/2 cup light coconut milk and a little less than 1/2 cup of bouillon. Turn on the rice cooker and the dish should be ready in about 40 minutes (when the cooker switches off). In our case the bottom rice was crispy.
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