Rice Cooker Chicken Sopas

INGREDIENTS:

135 g Macaroni shells
3 cup Water
1 pack UFC Creamy Overload (200 g)
100 g Chicken thigh fillet, sliced
1 pc Small Carrot, diced or sliced
50 g Cabbage, sliced (optional)
1 tbsp Butter (optional)

PROCEDURE:

1. In a rice cooker, add all the ingredients.
2. Cover rice cooker. Plug and press cook.
3. Occasionally mix to prevent pasta from sticking to the bottom of the rice cooker pot.
4. Once the pasta is cooked or after 12 minutes, unplug rice cooker to prevent the pasta from being too soggy.
5. Eat while hot!

*Note: Rice cup, commonly known as takal, is a 180 mL cup usually included with rice cookers.

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