Soak the rice in a bowl of water. Let it soak for 30 minutes or more.

Chop your meat and vegetable ingredients. Make slices of sausages and mushrooms and diced shallots and carrots.If using dried shiitake mushrooms, soak them in hot water until fully hydrated before slicing. Dry the mushrooms with a paper towel.

Prepare the taro by removing the skin and cleaning it with water. Slice the taro into small cubes.

Prepare the pork belly by cleaning it with water and chopping it into thin slices.

In a non-stick pan, stir-fry the pork belly with or without oil. It’s okay not to add oil anymore since the fat from the pork belly will melt and come out as it heats up.

Then, add the chopped shallots, sliced mushrooms, diced carrots, sliced sausages, and diced taro to the pan. Combine them with pork belly and fry them thoroughly.

Next, add the soaked rice to the pan and season it with salt, light soy sauce, and oyster sauce. Make sure everything is well mixed.

Transfer everything to the rice cooker pot.

Add water to the rice cooker. Generally, it should be 2 parts water and 1 part rice. You can also use the finger trick method by placing your fingertip on top of the rice and adding water up to the first knuckle of your finger.

After adding water, press the 'cook' button on the rice cooker and allow it to cook until the rice is done.If cooking via pot and stove, cook on medium-high heat until it boils and then reduce it to low heat while covered to cook for 10 to 15 minutes.

Garnish the finished taro rice with chopped green onions, fried shallots in oil, or crispy fried garlic.