CHINESE STICKY RICE 糯米饭 – Instant Pot
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新年快乐 Happy Chinese New Year! Sticky rice is a favourite dish of mine, especially during Chinese New Year. I usually prepare this in the wok but wanted to try it out in the Instant Pot.
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Chinese dried mushrooms contain load of harmful preservatives, pour the water way.
Hi! So just for plan sticky rice maybe 4-5lbs would I just soak it over night, throw it in the IP for 4 minutes with water just covering the top? I don’t have a regular steaming basket for sticky rice. And really want to make sweet sticky rice! 🤪
Was this done on manual high pressure or medium pressure for four minutes?
Some people steam the preserved meat and sausage to release a little fat and it will also make it much easier to cut up
How do you cook the sticky rice?
Is the "sticy rice" in this video jasmine rice or sweet rice?
you can always pre-steam that dehydrated pork belly before cutting it up if that makes it easier to cut it (also helps to drain out a little of the excess fat too. My mom would do that with the preserved sausage and pork belly.
what oil did you use ?
I could not find the recipe.
I LOVE "loh mai gai" (sticky rice in lotus leaves) from the yum cha restaurant in my mums town- but it's 4 hours away, I had no idea you could do this in a pressure cooker- I know it's not exactly he same recipe, but I am DEFINITELY trying this out ASAP!
Hi flo! How long did you soak the sticky rice for ? Thank you!
Sounded mushy is that normal for sticky rice?…
I would LOVE To see You make Lobster Cantanese with the Ground Pork Lobster Sauce 🙂 Yummy!
Instructions are slightly unclear. Is it on low or high pressure? Also, how much water was used and how long the rice is soaking for? Tried this recipe, but unfortunately didn't turn out right… still tasty tho hahah!
Mom said if you stem the sausage and pork belly, it will be easier to cut. Everyone please be careful.
You talk too much
Hi Flo. I enjoyed this video.
The appearance of the pressure cooked rice was more gummy than your stir-fried version. I wonder if a compromise is to steam the rice in cheese cloth for only 3 minutes with quick release. Then stir-fry the partially cooked rice together adding the flavorful liquids. This way you can save some time and uncertainty with the water absorption, but still end up with the stir-fried result.
My understanding from other videos (pailin's hot Thai kitchen) is that glutinous rice does not stand up to high heat boiling like regular rice.
Thanks for sharing your experiment!
What about soaking those lotus leaves? That is a long time? Can I shorten the time in the instant pot? I really love the flavour of the leaf in the rice and getting the little parcel.
I like how you modernize recipes to make it easier to make. I find that if it marinating is a component I don’t make it. The only thing I marinate is Boeuf Bourguignon which I make with blade steak. I don’t frequent the LCBO so I use the Burgundy cooking wine from Longo’s. It always comes out tasting the same. I always cook it in the oven. Now that I know what to look for in the sausages I will go hunting.
Can you show us the label on the sweet sausage so we can get the same. I go to Ocean to shop!
You know my favourite rice dish is rice in lotus leaf……can you show us how to make it?
Been trying to find the recipe of Chinese Sticky Rice. Please advice
Hello FLo would like to ask did you soak the sticky rice in water and how long? thanks love your recipe and all your videos *
I enjoyed your video. I have a different recipe…I also use peanuts, oyster sauce and dark soy. The sausage I buy says 90% lean on the label. When you heat up the 90% sausage, no fat leaks from it, it's crazy. I just use a regular rice cooker
Was that uncooked rice you put in there? sorry silly question, im new to the whole cooking thing
Thank you for the recipe, I recently got a IPot as well, and starting to learn how to cook things which my grandma made for me when I was a kid. Just a quick question, the rice came out a little mushy, but the flavor was there. The whole kitchen was filled with the aromas of the preserved meat. We rescued the whole dish, by transferring the mushy rice into our rice cooker, and set it to claypot function, which then did a decent job of drying up the rice. Just wondering, if we can use less water for this, or maybe a precise amount, instead of you just saying just 'enough to cover the rice'.
Overall, thank you for sharing this recipe and video. Nice job!
what type of rice did you use…
I just got on the IP bandwagon. I tried this recipe on my Duo60 and the “burn” kicked in. This IP has no manual button. So not sure what I did wrong. I enjoyed your videos though. Will try again.
Yay! Cantonese in da house….add some peanuts, so good.
I love watching your videos. I married a Chinese man and we have 2 kids. His culture is a lot different than mine in terms of food and cooking. We recently moved in with ye ye (my husbands dad) and I really want to impress him and my husband with making the family authentic cantonese dishes but I SUCK at cooking. To make things worse, Po po (his late wife) was an excellent cook and could cook basically anything thing you wanted Chinese or American. I have some big shoes to fill and your videos make me feel less overwhelmed.
I tried this today in a 3 qt IP – I halved the recipe from your blog. It wasn't as salty as I'd like but I think that's b/c I didn't use the pork belly and scallops. In this case should I have added more soy sauce, or just add salt? I have found other recipes that use oyster sauce, sesame oil, and rice vinegar, but I like the simplicity of this recipe. 🙂 Thanks Flo!
I was looking for sticky rice for sushi. This was not it.
Cheers. What are you going to cook for 2018 Chinese New Year.
Love the music and recipe is awesome as well
Flo, do u have a vdo for steam rice. 🙂
you can also buy Chinese sausage already chopped up…Vacuum packed. Save time and not cutting your fingers.
My dad told me one time how his grandmas would stuff the Thanksgiving turkey with sticky rice when he was a kid.
I tried but it burnt. What is the rice to water ratio you used? I did I follow to add water just covered the rice. Thanks (BTW, a fellow Vancouverite here too)
too mushy, but otherwise i'm going to try this…with less water
My instant pot didn't pressurized even though I added enough water to cover the rice and ingredients. It started cooking for 4 minutes even though not pressurized. The rice mixture came out wet and very sticky after 4 minutes. I have tried making this on 3 separate occasions. Still the same. What am I doing wrong? Any suggestions?
Sounds like you are saying stinky rice 😀
Hi can you please tell me how many cup of of the sticky rice you use and how cup of water. I can't open you Blog for the full recipe .thank you
Flo, thanks so much for this recipe using IP, makes life so much easier! But I do have a slight concern. Will the cooked glutinous rice stick to the bottom of the IP pot?