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5 from 4 votes

Rice Cooker Chinese Sticky Rice

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!
Course Main Course
Cuisine Asian, Chinese
Keyword sticky rice
Prep Time 20 minutes
Cook Time 25 minutes
Soaking time 2 hours
Total Time 45 minutes
Servings 10 servings
Calories 336kcal
Author Lisa from A Day in the Kitchen

Ingredients

  • 2 cups Thai glutinouse rice (see note below)
  • 1/2 lb. (225g) ground pork
  • 1/4 lb. (115g) shrimp (about 12 medium-sized)
  • 2 Chinese sausages
  • 2-3 medium sized dried shiitake mushrooms
  • 1 1/4 cups water

Sauce:

  • 3 tbs oyster sauce
  • 1 tbs soy sauce (tamari for gluten-free)
  • 1 tbs grated ginger
  • 1 clove garlic, minced or grated
  • 1/2 tsp tapioca starch (cornstarch okay)
  • 1/2 tsp sesame oil
  • 1/4 tsp white pepper

Instructions

Soaking:

  • 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.

When ready to cook:

  • Combine all sauce ingredients and mix well. 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 mushrooms into slices or chunks.
  • Slice Chinese sausage 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.
  • 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. 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.

Notes

  • The longer you soak the dried shiitake mushrooms, the better so you can slice into them very easily and do not see any dry area inside. Soaking overnight is the easiest thing to do.
  • I find larger shiitake mushrooms tend to hydrate faster than small ones, but they do cost more.
  • When buying the rice, the bag will either say "Thai glutinous rice" or "Thai sweet rice", or the word "Thai" might be excluded.
  • Use a regular 1 cup measuring cup to measure the rice; do not use the plastic measuring cup that comes with your rice cooker
  • Some Chinese sausages have a dry casing that should be removed before slicing the sausage, depending on the brand and how they made it.
  • The dry shiitake mushrooms can be omitted, if desired.
  • You can use chicken thighs cut into small pieces, or cha siu in place of the Chinese sausage and/or shrimp.

Nutrition

Calories: 336kcal