Chinese Sticky Rice Recipe Instant Pot (loh mai fan) - no soaking required!

Sticky Rice Recipe Instant Pot (loh mai fan)

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Ingredients
10 dried mushrooms
1/2 cup dried shrimp
1 shallot
2 links Chinese sausage
1/2 stalk green onion
1 tablespoon oyster sauce
1 1/4 tablespoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1/4 teaspoon of salt
pinch white pepper
2 cupts glutinous rice

Instructions
1. In a medium sized bowl, soak 10 dried mushrooms in hot water. Then soak 1/2 cup of dried shrimp in another bowl. Set these aside for 15 minutes while you prep the other ingredients.

2. Dice one shallot, chop 2 links of chinese sausage into 1 cm cubes and finely chop 1/2 stalk of green onion.

3. Take the rehydrates mushrooms and chop them into 1 cm cubes. Reserve the liquid. Drain the liquid from the soaking dried shrimp and combine this liquid with the reserved liquid from the dried mushrooms.

4. Now, combine 1 tablespoon of oyster sauce with 1 1/4 tablespoon of soy sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of sesame oil, 1/4 teaspoon of salt and a pinch of white pepper. Add in 1 1/2 tablespoons of the reserved liquid and stir.

5. Turn the instant pot on and press the sauté button.

6. While you’re waiting for the indicator to say “hot", take 2 cups of glutinous rice and wash it three times. The last time you drain the rice, drain it in a fine mesh colander to ensure that as much water is removed as possible. Transfer the rice to a metal bowl or plate with high sides. Add 1 1/2 cups of the reserved liquid to the glutinous rice.

7. Once the Instant Pot indicator shows “hot”, add in 1 tablespoon of vegetable oil to the inner pot. Next, add the shallot and sauté until fragrant. Then, add in the rehydrated shrimp and sauté for about 1/2 a minute before adding in the rehydrated mushrooms and chinese sausage. Sauté for another 1/2 minute. Turn off the instant pot, add the sauce mixture and stir.

8. Remove the inner pot and pour all the contents onto the top of the glutinous rice. Don’t stir. Just spread the toppings evenly across the surface of the rice being careful not to push any of the toppings to the bottom.

9. Return the inner pot to the instant pot and pour in 1 cup of water to the bottom. Scrape away and stuck on bits. Pour out the water and add 2 cups of water to the inner pot. Place a trivet over the water and put the metal bowl or plate on top of the trivet. Close the lid of the instant pot, switch the valve to seal and set the instant pot to pressure cook at high pressure for 25 minutes.

10. Once the timer is up, naturally release for 15 minutes before manually releasing the rest of the pressure. Be careful when you open the lid. The condensation formed on the inside of the lid of the instant pot will pool on one side of the lid and drip into the sticky rice, which will make your rice more mushy. To avoid this, when you open the lid, flick your wrist quickly turning the lid upside down to reduce the amount of liquid that will drip into the dish.

11. Use a pair of oven mitts and take out your sticky rice. Sprinkle the green onion over top and stir. Garnish with cilantro and enjoy.

Customizing!
There’s always debate on how gummy sticky rice should be. But I think the perfect texture is the texture that you find most pleasant. For me, I like it a little more chewy and sticky.

If you prefer the texture less gummy, reduce the amount of by half a tablespoon each time you make sticky rice until you find the perfect texture for you.

Alternatively, if you prefer your sticky rice more gummy, add more water by again, half a tablespoon at a time.