CHINESE STICKY RICE RECIPE RICE COOKER RECIPES

Name: Nuo Mi Fan, Chinese Sticky Rice (Instant Pot/Rice Cooker)
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: 3 cups sticky rice; 3 cups shiitake soaking liquid + water/chicken stock; 2 tbsp dark soy sauce (or regular soy sauce); 2 tbsp soy sauce; 1 tbsp sesame oil; 2 tsp white pepper; 1 tsp sugar; 1/2 tsp salt; 4 Chinese sausages (chopped); 6 shiitake mushrooms; 2 tbsp dried shrimp; 2 tbsp fried shallots; 1 tbsp soy sauce; 1 tsp sugar; Cilantro (chopped); Green Onion (chopped)

NUO MI FAN, CHINESE STICKY RICE (INSTANT POT/RICE COOKER ...

Nuo Mi Fan, Chinese Sticky Rice (Instant Pot/Rice Cooker ... image

This super simple and delicious nuo mi fan recipe has minimal prep work (no soaking!). It results in a flavorful Chinese sticky rice in either the Instant Pot or a rice cooker.

Provided by Rachel

Categories Main Course

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 16

Ingredients

3 cups sticky rice
3 cups shiitake soaking liquid + water/chicken stock
2 tbsp dark soy sauce (or regular soy sauce)
2 tbsp soy sauce
1 tbsp sesame oil
2 tsp white pepper
1 tsp sugar
1/2 tsp salt
4 Chinese sausages (chopped)
6 shiitake mushrooms
2 tbsp dried shrimp
2 tbsp fried shallots
1 tbsp soy sauce
1 tsp sugar
Cilantro (chopped)
Green Onion (chopped)

Steps:

Reconstitute the shiitake mushroom in hot water. Squeeze out the excess water and dice the mushroom, reserving the mushroom soaking liquid.
Instant Pot
Rice Cooker

Nutrition Facts : Calories 531 kcal, ServingSize 1 serving

CHINESE RESTAURANT-STYLE STICKY RICE RECIPE - FOOD.COM

Chinese Restaurant-Style Sticky Rice Recipe - Food.com image

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.

Total Time 25 minutes

Prep Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

2 cups long grain white rice
3 cups water
1/2 teaspoon salt

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.

Nutrition Facts : Calories 337.6, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 300.6, CarbohydrateContent 74, FiberContent 1.2, SugarContent 0.1, ProteinContent 6.6

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CHINESE RESTAURANT-STYLE STICKY RICE RECIPE - FOOD.COM

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.
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Reviews 5.0
Total Time 25 minutes
Calories 337.6 per serving

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