[Recipe] Ricecooker Shrimp Rice

I am still experimenting on possible recipes that can be cooked using my ricecooker. This time it's actually a rice dish and cooks just about the same time a normal batch of steamed rice cooks.

Ingredients:
1 pack frozen precooked peeled shrimps (about 400 grams
1/2 Cup frozen peas, diced carrots and corn
1 medium onion (chopped)
5 cloves of garlic (chopped)
2 cups of rice
4 cups of chicken broth (or just enough to submerge all ingredients)
1 small bunch of Asparagus (about 10 spears) stalks are to be sliced leaving around 1 and 1/2 inches of the tip
1 Celery stalk (diced)
1 Tablespoon of chopped parsley
2 Tablespoon Olive Oil
1 teaspoon ground peppercorn
2 teaspoons dried basil
2 tomatoes (diced)
2 teaspoon fish sauce
Salt to taste (fish sauce is already very salty)
Optional: A few strands of Pandan or Lemongrass leaves for that added aroma (cooked with the rest of the ingredients but removed right before serving)

Directions:
Measure rice and place in the ricecooker pot (may need to be washed depending on the type of rice bought - some are pre-washed already. Saute garlic and onion in Olive Oil until onions is starting to caramelize. Pour some of the broth in the pan and transfer the contents of the pan to the pot. Place all the remaining ingredients to the pot except for the asparagus tips which you will add only after the rice is cooked. Make sure that the ingredients are fully covered by broth. Cook the rice as you would normally do in a rice cooker, stirring the contents at least once when the broth is already in a running boil. Once the cooker shifted automatically to the keep warm setting, place the asparagus tips on the top and cover the lid. Allow it to steam for another 15 minutes. Check if the rice is cooked and let it remain on the keep warm setting for a while if the rice is still a bit hard on the inside. Serve hot and enjoy.