How To Cook Sweet Sticky Rice In A Rice Cooker

This Chinese sticky rice dish is loaded with ground pork, shrimp, Chinese sausage, shiitake mushrooms, and a flavorful sauce that's all cooked up in the rice cooker! It'south an easy way to brand this deliciously pop Chinese dish!

A pair of dark chopsticks on a plate containing Chinese sticky rice

When one thinks about Chinese food, 1 automatically envisions a bowl of plain white rice.

But you never encounter white rice served solitary considering...well, it'due south really plain!

By itself, a basin of white rice leaves you request, "What's there to go with it?"

It'south kind of like a blank canvass that needs some color...or flavor in this case.

Chinese sticky rice, on the other paw, is annihilation merely plain...information technology is a flavorful work of fine art, prepare to be enjoyed!

A brown metal pot containing rice, shrimp, mushrooms, and sausages for Chinese sticky rice

My Chinese sticky rice, or "lo mai fan", is loaded with tasty ingredients like Chinese sausage, Chinese mushrooms, ground pork, and shrimp, all cooked up in a delicious, even so mild sauce.

Add together some Thai glutinous rice to the mix and you have a bowl of perfection.

A couple of notes about Thai pasty rice:

one) It contains no gluten, despite the sound of the give-and-take. The "glutinous" in this case merely means "like mucilage", or only...gluey!

2) It might also be chosen "Thai sweetness rice"...just it'south not sweetness!

3) When yous get looking for it in the shop, it may not say "Thai" at all. You lot might see it labeled equally simply "viscous rice" or "sweet rice".

And just for some added insight into this recipe, the commencement thought might be to put the rice in the rice cooker first so top it with all the filling. I tried this method a few times and every time I did, the rice came out too mushy. Mushy is never adept for rice.

The rice in lo mai fan is meant to be steamed, not boiled, simply if you don't have the whole steamer set-up (similar me), this is the mode to make information technology work in the rice cooker!

A round bowl containing Chinese sticky rice made up of rice, shrimp, mushrooms, and sausage slices

The grains of rice are tender with simply the right amount of stickiness...no mushy rice or wet clumps!

This recipe really hits the spot for flavour, texture, and balance of all the ingredients. Equally my niece, Deanna pointed out, "It looks similar Grandma's!"

And while I couldn't officially name this recipe "Mom's Chinese Sticky Rice", information technology is my own creation that definitely makes me think of my babyhood and how my mom made it!

So if you lot've got a rice cooker, this is the perfect recipe to endeavor and cook up something more exciting than plain white rice!

~ Lisa.

Watch How To Make It!

▢ 2 cups Thai glutinous rice (see annotation below)
▢ ½ lb. (225g) ground pork
▢ ¼ lb. (115g) shrimp, deveined and shells and tails removed (almost 12 medium-sized)
▢ 2 Chinese sausages
▢ two-iii medium sized dried shiitake mushrooms
▢ 1 ¼ cups water

Soaking:

Identify stale mushrooms in a bowl with hot water and let soak for at least ii hours until softened. (See note below)
Run common cold h2o through the rice in a strainer. Stir the rice with your mitt to launder and rinse information technology well until the h2o is by and large running clear.
Soak the rice in a bowl of water for at least 2 hours.

When fix to cook:

Combine the 3 tablespoons oyster sauce, 1 tablespoon soy sauce (or tamari), one teaspoon grated ginger, minced garlic clove, ½ teaspoon tapioca starch, ½ teaspoon sesame oil, and ¼ teaspoon white pepper in a bowl and mix well to make the sauce. Set bated.
Drain the rice through a colander, discarding the water.
Remove mushrooms from soaking liquid and gently squeeze out some of the h2o. Cut of and discard tough stems. Cutting mushroom caps into slices or chunks.
Piece Chinese sausages into disks.
Heat a skillet over medium estrus. Add together Chinese sausage and basis pork and cook until pork is by and large cooked through.
Add mushrooms and sauce to the pan and stir. Heat through.
Add shrimp and cook until only starting to turn pink and remove from heat.
Transfer Chinese sausage mixture to the rice cooker pot and level out.
Add tuckered rice on top and level out.
Add one ¼ cups water to the rice cooker.
Cook until rice cooker button pops, or for near 25 minutes. Allow sit down for another 5-10 minutes. Rice should be completely cooked and slightly translucent.
Fluff rice with chopsticks, stirring well to mix the rice and filling ingredients.
Garnish with chopped light-green onions, if desired.

I used a five.5 cup capacity rice cooker for this recipe.
The longer you soak the dried shiitake mushrooms, the better so you can slice into them very easily and practice non run into any dry expanse inside. Soaking overnight is the easiest thing to practice.
I observe larger shiitake mushrooms tend to hydrate faster than small ones, just they do toll more.
You can use fresh shiitake mushrooms, but they will not have the same deep umami flavor as the dried mushrooms.
When buying the rice, the handbag will either say "Thai sticky rice" or "Thai sweetness rice", or the word "Thai" might be excluded.
Utilise a regular i cup measuring cup to measure the rice; do not use the plastic measuring cup that comes with your rice cooker.
Some Chinese sausages have a dry casing that should be removed before slicing the sausage, depending on the brand and how they made it.
The dry shiitake mushrooms can exist omitted, if desired.
You tin can utilize craven thighs cut into pocket-size pieces, or cha siu in place of the Chinese sausage and/or shrimp.
I apply frozen shrimp and thaw them in cold water for about 30 minutes before cooking.
To reheat any leftovers, identify in a dish and steam, or microwave with a chip of water in the dish. Microwaving may dry the rice out a fiddling, only works in a pinch.