Instant Pot Chinese Sticky Rice (臘味糯米飯) | Tested by Amy + Jacky

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Step-by-Step Guide on how to make Instant Pot Chinese Sticky Rice ( 臘味糯米飯 ). easy to make this tasty Traditional Lo Mai Fan with taiwanese blimp. A spoon of umami-savory gluey rice bursting with layers of flavors and satisfying mouthfeel. The ultimate Chinese comfort food !

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Reading: Instant Pot Chinese Sticky Rice (臘味糯米飯) | Tested by Amy + Jacky

For the past few years, many fans have requested our secrets to make tasty chinese Sticky Rice in Instant Pot .
It ’ sulfur amazing seeing many creative fans using our Instant Pot Sticky Rice Recipe to make tasty dishes like Sticky Rice Roll or Thai Mango Sticky Rice .
therefore, we ’ ve been working hard testing & developing an easy yet reliable room to help you successfully make chinese Sticky Rice in Instant Pot .
Oh Yes ! ! It ’ s finally here ! ! We ’ re ace excited to share our traditional taiwanese Sticky Rice Recipe with you !
This Chinese Sticky Rice Recipe:

Saves time & hassle – don’t need to pre-soak the glutinous rice
Won’t trigger your Instant Pot’s “burn” error
No dry or undercooked hard clump
Bursting with flavors & satisfying to eat

Chinese Sticky Rice

traditional chinese awkward rice ( lo mai fan ) is authoritative yue comfort food .

taiwanese sticky rice is steamed gluey rice cooked with chinese sausage ( 臘腸 ), shiitake mushrooms ( 冬菇 ), and dried runt ( 蝦米 ) .
early variations besides include dried scallop ( 乾瑤柱 ) or early chinese sausages and bring around kernel ( 膶腸，臘肉 ) .

It ’ s a flavor-bursting rice dish packed with many textures. Sticky-chewy rice, sweet-savory caramelized chinese blimp, umami shrimp, aromatic mushrooms, refreshing green onions, with fragrant scrambled eggs .

What is Chinese Sticky Rice called?

chinese Sticky Rice is called Lo Mai Fan or Loh Mai Fan in Cantonese and nuòmǐ fàn in Mandarin .
In Traditional Chinese, it ’ s written as 糯米飯 ; and in Simplified Chinese, it ’ s written as 糯米饭 .
sometimes, it ’ randomness besides called yue Sticky Rice or gluey rice with chinese sausage .

Lo Mai Gai vs. Zongzi vs. Lotus Leaf Rice

Some people like to make chinese Sticky Rice wrapped in leaves or banana leaves. But taiwanese Sticky Rice is not the same as Lo Mai Gai ( 糯米鷄 ), Zongzi ( 粽子 ), or Lotus Leaf Rice ( 荷葉飯 ) .

Stir-Fried Chinese Sticky Rice 生炒糯米飯

Steamed chinese Sticky Rice is like but different from another beloved cup of tea – Stir-fried Chinese Sticky Rice .
The stir-fried interpretation ’ s awkward rice is more plummet, divide, alabama dente, and chewy. It besides yields more wok hei ( 鑊氣 ), therefore it comes out more aromatic & greasy .
But the traditional means of cooking stir-fried lo mai sports fan in a wok is a department of labor of love. It ’ ll take a lot more feat, time, and solitaire .

How to Make Chinese Sticky Rice: Pot in Pot Method

We tested different methods and “ water to ingredients ” ratios in Instant Pot .
And we found the Pot in Pot method acting yields the best resultant role while keep off triggering Instant Pot ’ s “ Burn ” error .
The Pot in Pot method means we ’ ra adding the gluey rice and ingredients in a distinguish stainless steel steel bowl. then, we ’ ll identify this bowl on a soft-shell clam rack above the water inside the Instant Pot ’ s inner pot .

Read More: Instant Pot Pot in Pot Cooking Method

Step-by-Step Guide: Instant Pot Chinese Sticky Rice

What You Need to Make Chinese Sticky Rice

here are the ingredients for cooking taiwanese Sticky Rice in Instant Pot :

Which rice is best for sticky rice?

Glutinous Rice (糯米) is best for making chinese Sticky Rice .
It ’ s a especial type of farseeing grain rice that becomes highly sticky when cooked. contrary to the name, it ’ s actually gluten free !

Glutinous Rice 糯米 (lo mai)

gluey rice is a popular staple in many asian countries .

Glutinous Rice Looks: solid pearl white semblance, retentive grain
sometimes it can be confusing when buying gluey rice. Because manufacturers may label them as Sweet Rice, Sticky Rice, or Thai Sticky Rice. And sometimes they ’ d tag a variety show of short grain to long grain fresh rice under the same name .
Amy + Jacky’s Tips! Glutinous rice is not the same as egg white rice such as Jasmine rice, Calrose rice, basmati rice, or Nishiki rice. It ’ south besides not the type of “ sticky rice ” some people use to make sushi rice. For sushi rice, check out how to make sushi rice in Instant Pot .

Chinese Pork Sausage 臘腸 (lap cheong)

chinese Pork Sausage ( lap cheong ) is one of my favorite chinese cured meat since I was a kid. high quality ones are very addictive to eat !
different varieties of lick cheong can be made from list to extra fatty kernel, pure pork meat, or a mix of pork and chicken .
Tastes & Textures: sweet-salty-umami, slightly smoky ; dried, hard, has a satisfy chew and fat when cooked ; fragrant
Amy + Jacky’s Tip! You can besides use your chinese sausages to make tasty Turnip Cake ( Lo Bak Go ), add them to your Fried Rice, or chinese Chicken and Rice .

Optional: Chinese Pork Liver Sausage 潤腸

chinese Pork Liver Sausage is another classic yue cured kernel. It differs from lap cheong as it ’ second made of liver rather of meat .
The more liver they use in the blimp mix, the dark red/brown color the blimp becomes .
Substitution: You can substitute the taiwanese Pork Liver Sausage with one more taiwanese pork sausage ( 臘腸 ) .

Dried Shrimp 蝦米

Dried prawn are sundried runt that has shrunk in size. They ’ re used in many asian dishes to impart tasty umami flavors .
Tastes & Textures: packed with umami spirit of the ocean with a tip of sweetness ; aromatic ; hard when dried, but full moon of aroma & has a bite when saute & cooked

Shiitake Mushrooms 冬菇

Try to find higher quality shiitake mushrooms if you can ! They impart a singular fragrant, flavorful, and meaty velvet texture to your dishes .
Tastes & Textures: deep crude relish ; strong distinct aroma ; thick, velvet, meaty texture ; satisfying mouthfeel

Regular Soy Sauce & Dark Soy Sauce

For this chinese awkward rice recipe, we ’ rhenium using both Regular Soy Sauce ( 生抽 ) and Dark Soy Sauce ( 老抽 ) .
Amy + Jacky’s Tip! Regular Soy Sauce & Dark Soy Sauce aren ’ thyroxine exchangeable because they have different flavors, aromas, thicknesses, textures, and colors .

Dark Soy Sauce ( 老抽 ) is dark, thick, less salty than regular soy sauce sauce. It adds color, bouquet & a different spirit profile to the lo mai fan .

Can I use water instead of unsalted chicken stock? If you don ’ t have unsalted chicken breed, you can use cold water rather.

Step 1

Rehydrate Shiitake Mushrooms and Dried Shrimp

In a 500ml measuring cup or mixing bowl, rehydrate Shiitake mushrooms with 1 cup ( 250ml ) warm water .
In a separate small mix bowling ball, rehydrate dried prawn with ½ cup ( 125ml ) strong water .
Soak them for 10 to 15 minutes until softened .
*Note: Save these two soaking liquids – we ’ ll use them as stocks in Step 2 .

Step 2

Prepare Ingredients

Amy + Jacky’s Tip! To save time, prepare the early ingredients while the dry prawn 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 prawn, then combine the “ prawn soaking melted ” with the “ mushroom soaking fluent ” .

Add ¾ cup ( 188ml ) unsalted chicken stock, 1 tbsp ( 15ml ) regular soy sauce sauce, 1½ tsp ( 7.5ml ) darkness soy sauce, and 1 tsp ( 5ml ) roasted sesame vegetable oil to the combined “ shrimp mushroom fluid ” .

Step 3

Saute Sausages & Shrimp in Instant Pot

first base, add the cube sausages in Instant Pot .
Heat up Instant Pot using Sauté More function .
Stir the cube sausages occasionally while the Instant Pot is gradually heating up .
*Note: The dice sausages will begin to release oil .
saute for a few minutes. Add in the rehydrated dried shrimp, then saute for 1 infinitesimal .

Add in minced garlic and diced shiitake mushrooms, then saute for another minute .

Step 4

Deglaze Instant Pot

now, pour the “ runt 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 ) gluey rice with all the ingredients that are presently in the Instant Pot. Give it a flying mix .
Amy + Jacky’s Tip! If you ’ re rinsing the gluey rice, make sure it ’ second drained very well after rinsing. So it won ’ metric ton throw off the water to ingredient proportion .

If you ’ re making the optional scrambled eggs, delay until the pot is hot, then add some oil and scramble the eggs in Instant Pot .

Step 5

Pressure Cook Chinese Sticky Rice

first, press “ Cancel ” button to turn off Instant Pot .
Add 1 cup ( 250ml ) coldness urine and a trivet in Instant Pot inner pot .
then, add the stainless steel potentiometer with gluey rice in Instant Pot .

Close eyelid and turn the Venting Knob to Sealing position .

Pressure Cooking Method: coerce Cook at High Pressure for 35 minutes, then Natural Release for 15 minutes .
Amy + Jacky’s Tip! The best cook time depends on your stainless steel steel bowl. The bowl ’ south size, thickness, and the material will affect the pressure cooking process. so, be sure to check if the Chinese Sticky Rice in the middle is in full cooked. If not, fluff the rice and blackmail cook at High Pressure for another 5 minutes .
After 15 minutes, release the remaining coerce by turning the Venting Knob to Venting position .
finally, remove the hat carefully .

Step 6

Fluff Sticky Rice & Garnish

Fluff rice and make sure the chinese sticky rice in the middle is fully cooked .
Transfer chinese awkward rice to a large shuffle bowl .
Add in the slit green onion and scrambled eggs, then give it a quick thorough mix .
finally, taste and season with salt if necessary. For reference point, we didn ’ thyroxine add any salt .

Step 7

Serve Instant Pot Chinese Sticky Rice

yay ! ! You did it ! You made tasty lo mai fan in Instant Pot !
If you like, you can sprinkle some salted deep fried peanuts ( 脆花生 ) when serving the Instant Pot Chinese Sticky Rice .

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Instant Pot Chinese Sticky Rice

Author:

Amy + Jacky

Step-by-Step Guide on how to make Instant Pot Chinese Sticky Rice (臘味糯米飯). Easy to make Traditional Lo Mai Fan with Chinese sausage. Umami-savory sticky rice bursting with flavors and satisfying mouthfeel. The ultimate Chinese comfort food!

Ingredients

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2 cups ( 400g ) gluey rice ( 糯米 )
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3 – 6 ( 13g ) dried shiitake mushrooms (冬菇), rehydrated with 1 cup ( 250ml ) warmly water, remove stem, diced
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25 grams dried shrimp (蝦米), rehydrated with ½ cup ( 125ml ) ardent water
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1 ( 40g ) Chinese pork sausage (臘腸), diced
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1 ( 37.5g ) pork barrel liver sausage ( 潤腸 ) ( can substitute with chinese pork barrel sausage ), diced
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2 ( 11g ) garlic cloves , minced
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¾ cup ( 188ml )

Read more: Chow Mein: Flavorful & Fast Weeknight Noodles

unsalted chicken stock
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1 tablespoon ( 15ml ) regular soy sauce (生抽)
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1½ teaspoon ( 7.5ml ) dark soy sauce (老抽)
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1 teaspoon ( 5ml ) roasted sesame oil
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2 ( 130g ) eggs ( optional ) , scrambled
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1 stalk greens onions , thinly sliced

Equipment

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Instant Pot Pressure Cooker
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Stainless Steel Bowl
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Trivet or Steamer Rack

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Instructions

Rehydrate Shiitake Mushrooms & Dried Shrimp: Shiitake Mushrooms : In a 500ml measure cup, rehydrate shiitake mushrooms with 1 cup ( 250ml ) warm urine. Dried shrimp : In a separate bowl, rehydrate dried runt with ½ cup ( 125ml ) warm body of water. Soak them for 10 to 15 minutes until softened. *Note : Save these two soak liquids for the following step .
Prepare Ingredients: Prepare other ingredients while the dry shrimp and shiitake mushrooms are rehydrating. Shiitake Mushrooms : once the shiitake mushrooms are rehydrated & softened, squeeze all the fluid out of the mushrooms, remove the stems, then dice them. Drain the rehydrated shrimp, then combine the “ shrimp soak liquid ” with the “ mushroom soaking fluent ”. Add ¾ cup ( 188ml ) unsalted chicken stock, 1 tbsp ( 15ml ) regular soy sauce sauce, 1½ tsp ( 7.5ml ) black soy sauce sauce, and 1 tsp ( 5ml ) roasted sesame oil to the combined “ shrimp mushroom fluid ” .
Sauté Sausages & Shrimp: Add the dice sausages to Instant Pot. Heat up Instant Pot using Sauté More affair. Stir the dice sausages occasionally while the Instant Pot is gradually heating up. *Note : The cube sausages will begin to release anoint. Sauté for a few minutes. Add in the rehydrated dry runt, then sauté for 1 hour. Add in minced garlic and diced shiitake mushrooms, then sauté for another hour .
Deglaze Instant Pot: Pour the “ runt 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 ) gluey rice with all the ingredients that are in the Instant Pot. Give it a quick desegregate. Make Scrambled Eggs ( Optional ) : expect until Instant Pot is hot. Add in some anoint, 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 urine and a trivet in Instant Pot. then, add the stainless steel pot with gluey rice in Instant Pot. Close hat 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 stead, then remove the eyelid cautiously .
Fluff Sticky Rice & Garnish: Fluff rice and make sure it ’ s fully cooked in the middle. Transfer rice to a boastfully desegregate bowl. Add in slice green onion and scrambled eggs, then give it a flying thorough mix. taste and season with salt if necessary .
Serve: Serve & enjoy this flavorful & satisfying Instant Pot Chinese Sticky Rice.

Notes

1) Glutinous Rice (Lo Mai; 糯米): It ‘s a long-grain rice with solid pearl white color. It ‘s sometimes labeled as Sweet Rice, Sticky Rice, or Thai Sticky Rice. It ‘s not the lapp as whiten rice such as Jasmine rice, Calrose rice, basmati rice, or Nishiki rice. It ’ south besides not the type of “ gluey rice ” some people use to make sushi rice .
2) Rinsing Rice: If you ‘re rinsing the gluey rice, make sure it ‘s drained identical well after rinsing. So it wo n’t throw off the water to ingredient proportion .
3) Unsalted Chicken Stock Substitution: If you don ’ t have unsalted chicken standard, you can use coldness water .
4) Best Cooking Time: The optimum cook time depends on your stainless steel bowl ’ s size, thickness, and material. Be sure to check if the rice in the middle is amply cooked. If not, fluff the rice and imperativeness cook at High Pressure for another 5 minutes .
Rate Amy + Jacky’s Recipe: If you ‘ve tried our recipe, do n’t forget to rate the recipe in the Comments section. Thank you !

Nutrition

Calories:

307

kcal

Carbohydrates:

Protein:

Fat:

Saturated Fat:

Polyunsaturated Fat:

Monounsaturated Fat:

Trans Fat:

Cholesterol:

Sodium:

427

Potassium:

129

Fiber:

Sugar:

Vitamin A:

Vitamin C:

Calcium:

Iron:

source : http://heyreviewfood.com
Category : CHINESE FOOD