Rice Cooker Chinese Sticky Rice Food
RICE COOKER CHINESE STICKY RICE
A complete one-bowl meal that's full of flavorful ingredients mixed with a delightfully sticky rice! Your rice cooker can be used for making more than just plain white rice!
Provided by Lisa from A Day in the Kitchen
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Place dried mushrooms in a bowl with hot water and let soak for at least 2 hours until softened. (See note below)
- Run cold water through the rice in a strainer. Stir the rice with your hand to wash and rinse it well until the water is mostly running clear.
- Soak the rice in a bowl of water for at least 2 hours.
- Combine the 3 tablespoons oyster sauce, 1 tablespoon soy sauce (or tamari), 1 teaspoon grated ginger, minced garlic clove, 1/2 teaspoon tapioca starch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper in a bowl and mix well to make the sauce. Set aside.
- Drain the rice through a colander, discarding the water.
- Remove mushrooms from soaking liquid and gently squeeze out some of the water. Cut of and discard tough stems. Cut mushroom caps into slices or chunks.
- Slice Chinese sausages into disks.
- Heat a skillet over medium heat. Add Chinese sausage and ground pork and cook until pork is mostly cooked through.
- Add mushrooms and sauce to the pan and stir. Heat through.
- Add shrimp and cook until just starting to turn pink and remove from heat.
- Transfer Chinese sausage mixture to the rice cooker pot and level out.
- Add drained rice on top and level out.
- Add 1 1/4 cups water to the rice cooker.
- Cook until rice cooker button pops, or for about 25 minutes. Let sit 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 green onions, if desired.
Nutrition Facts : Calories 336 kcal, ServingSize 1 serving
CHINESE RESTAURANT-STYLE STICKY RICE
I found this in Cook's Country magazine. Sticky rice we can make at home and use our chopsticks?! YAY! I've stirred, lid off, lid on, added oil, etc, to try and make my rice really sticky. There's nothing special here as far as ingredients, it's just a very simple method! Thanks Cook's Country and Chef Kelley Baker! Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes. NOTE: This recipe doesn't claim to be authentic sticky rice, just a convenient method of utilizing the white rice in your pantry to make rice with a sticky consistency.
Provided by Chef PotPie
Categories White Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
- Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
- Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
STICKY RICE
I met someone from Hawaii, and she told me the EASIEST way to do sticky rice in a rice cooker. I love my rice cooker and we use it at LEAST once a week since we live in Japan right now and can get the best short grain rice.
Provided by Outofmymindyo
Categories White Rice
Time 28m
Yield 2-8 serving(s)
Number Of Ingredients 2
Steps:
- Place your preferred amount of rice in the rice cooker and wash three times by filling pot with water and draining it off just until the rice is about to spill out of the pot.
- After washing, fill pot with water until the water reaches the first line of your middle finger when you stick your middle finger down and JUST touch the rice.
- Cook rice using cooker, which automatically shuts off or clicks to warm setting depending on your cooker.
- Your rice should be nice and sticky and soak up the great flavors of anything you are adding to it, and it should also be great by itself.
- *Note* Over-washing rice will give it a distinctive fishy flavor that is NOT good.
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