Instant Pot Chinese Sticky Rice
User Reviews
5
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Total Time
1 hr 20 mins
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Servings
4 - 6
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Calories
307 kcal
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Course
Side Dish, Main Course
Instant Pot Chinese Sticky Rice
Description
The recipe begins by soaking dried shiitake mushrooms and dried shrimp separately until softened, reserving their soaking liquids. Mushrooms are diced after soaking, while the shrimp is drained. These liquids are combined with chicken stock, soy sauces, and sesame oil to form a flavorful cooking liquid. The glutinous rice, distinguished by its sticky texture when cooked, is rinsed and drained carefully to maintain proper liquid ratios.
Diced Chinese pork and liver sausages add a savory and slightly sweet meatiness. The ingredients are sautéed briefly inside the Instant Pot before adding the rice and cooking under pressure. The resulting rice is tender, sticky, and richly flavored with umami from the mushrooms and dried shrimp, along with the fragrant aroma of sesame oil and soy sauces.
Optional scrambled eggs and sliced green onions add color and texture contrast. This dish makes a comforting side or main, enjoyed warm. Cooking times and liquid amounts may require adjustment based on cookware and personal texture preference. Fluffing and additional pressure cooking can be done if needed for desired doneness.
Ingredients
- 2 cups (400g) glutinous rice 糯米
- 3 - 6 (13g) dried shiitake mushrooms rehydrated with 1 cup (250ml) warm water, remove stem, diced, 冬菇
- 25 grams dried shrimp rehydrated with ½ cup (125ml) warm water, 蝦米
- 1 (40g) Chinese pork sausage diced, 臘腸
- 1 (37.5g) pork liver sausage can substitute with Chinese pork sausage), diced, 潤腸
- 2 (11g) garlic minced, cloves
- ¾ cup (188ml) chicken stock unsalted
- 1 tablespoon (15ml) regular soy sauce 生抽
- 1½ teaspoon (7.5ml) dark soy sauce 老抽
- 1 teaspoon (5ml) sesame oil roasted
- 2 (130g) egg scrambled, optional
- 1 talk green onions , thinly sliced
Instructions
- Rehydrate Shiitake Mushrooms & Dried Shrimp: Shiitake Mushrooms: In a 500ml measuring cup, rehydrate shiitake mushrooms with 1 cup (250ml) warm water. Dried Shrimp: In a separate bowl, rehydrate dried shrimp with ½ cup (125ml) warm water. Soak them for 10 to 15 minutes until softened. *Note: Save these two soaking liquids for the next step.
- Prepare Ingredients: Prepare other ingredients while the dried shrimp and shiitake mushrooms are rehydrating. Shiitake Mushrooms: Once the shiitake mushrooms are rehydrated & softened, squeeze all the liquid out of the mushrooms, remove the stems, then dice them. Drain the rehydrated shrimp, then combine the "shrimp soaking liquid" with the "mushroom soaking liquid". Add ¾ cup (188ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 1½ tsp (7.5ml) dark soy sauce, and 1 tsp (5ml) roasted sesame oil to the combined "shrimp mushroom liquid".
- Sauté Sausages & Shrimp: Add the diced sausages to Instant Pot. Heat up Instant Pot using Sauté More function. Stir the diced sausages occasionally while the Instant Pot is gradually heating up. *Note: The diced sausages will begin to release oil. Sauté for a few minutes. Add in the rehydrated dried shrimp, then sauté for 1 minute. Add in minced garlic and diced shiitake mushrooms, then sauté for another minute.
- Deglaze Instant Pot: Pour the "shrimp mushroom liquid" in Instant Pot, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. In a stainless steel bowl, combine 2 cups (400g) glutinous rice with all the ingredients that are in the Instant Pot. Give it a quick mix. Make Scrambled Eggs (Optional): Wait until Instant Pot is hot. Add in some oil, then scramble the eggs in Instant Pot.
- Pressure Cook Chinese Sticky Rice: Press "Cancel" button to turn off Instant Pot. Add 1 cup (250ml) cold water and a trivet in Instant Pot. Then, add the stainless steel pot with glutinous rice in Instant Pot. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 35 minutes, then Natural Release for 15 minutes. Turn the Venting Knob to Venting position, then remove the lid carefully.
- Fluff Sticky Rice & Garnish: Fluff rice and make sure it’s fully cooked in the middle. Transfer rice to a large mixing bowl. Add in sliced green onion and scrambled eggs, then give it a quick thorough mix. Taste and season with salt if necessary.
- Serve: Serve & enjoy this flavorful & satisfying Instant Pot Chinese Sticky Rice.
Notes
- Use glutinous rice (sticky rice), not regular rice, for the proper sticky texture.
- Drain rinsed rice thoroughly to ensure correct water to rice ratio and prevent sogginess.
- If unsalted chicken stock is unavailable, cold water can be substituted.
- Cooking times may vary by Instant Pot and bowl size; check rice doneness and pressure cook further if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 59g | 20% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 427mg | 18% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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