Rice Cooker Chinese Sticky Rice Recipes

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RICE COOKER CHINESE STICKY RICE



Rice Cooker Chinese Sticky Rice image

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

2 cups Thai glutinous rice ((see note below))
1/2 lb. (225g) ground pork
1/4 lb. (115g) shrimp, deveined and shells and tails removed ((about 12 medium-sized))
2 Chinese sausages
2-3 medium sized dried shiitake mushrooms
1 1/4 cups water
3 tablespoons oyster sauce
1 tablespoons soy sauce ((tamari for gluten-free))
1 teaspoon grated ginger
1 clove garlic, (minced or grated)
1/2 teaspoon tapioca starch ((cornstarch okay))
1/2 teaspoon sesame oil
1/4 teaspoon white pepper

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

STICKY RICE



Sticky Rice image

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

2 cups short-grain rice (Calrose type works best) or 2 cups medium grain rice (Calrose type works best)
water

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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