To marinate your chicken thighs, make cuts into the meat-side of the chicken legs, place into a ziplock bag, and combine with rendang paste.

Rub this into the chicken and ensure all sides of the chicken are coated with the marinade. Refrigerate for 3 hours or up to a maximum of 8 hours.

To cook your rice-cooker dish: combine basmati rice, water, coconut cream, rendang paste, kerisek, salt, lemongrass and kaffir lime leaves in your rice cooker pot.

Place the marinated chicken thighs on the rice, then cook on normal rice setting for 30-40 minutes. Switch rice cooker off, and let steam for 10-15 minutes before stirring and serving hot!

Garnish your dish with a generous handful of fried onions if preferred.