Taste that doesn’t take hours, because some recipes include (yikes!) five hours just to soak ingredients! Beyond fast, this recipe is easy, tastes great, and doesn’t need extras like a wok, or lotus leaves, or a bamboo steamer (or many hours)!
1 cup uncooked glutinous rice (Chinese short grain rice)
At least 1 Chinese sausage link (Asian grocery)
1-2 dried Chinese mushrooms (a little bigger than the diameter of a quarter is good; Asian grocery)
1-2 Tbsp dried shrimp (small size preferred; Asian grocery)
Optional 1 dried scallop
About 1 Tbsp Tempura dipping sauce (or your own blend of a little sugar and low sodium soy sauce)
Optional garnishes: roasted peanuts, toasted sesame seeds, fried red onions (shallots), green onions/scallions, and cilantro
Mi Aroma Rice Cooker (serves 1-2 using above ingredients)
(or Aroma Professional Rice Cooker using double or triple the above ingredients)
1 – 2 Servings
25 min prep time (mostly waiting), 20 min cook time
Boil about 4-5 cups of water. Place uncooked rice in one large bowl and mushrooms, shrimp and optional scallop in second bowl. Add about 2 cups of boiling water to each bowl, stir briefly to wet everything evenly, and wait 15 minutes. While waiting, dice sausage into small pieces.
After 15 minutes the bowls will be warm, not hot. Take softened mushrooms from water and slice thinly (cut off stems and discard). Take optional softened scallop and use fingers to shred it into thin strands.
Pour excess water from rice and discard. Transfer wet rice to inner pot of Mi Aroma Rice Cooker. Take water used to soak mushrooms and shrimp to add water level to the “1 cup” mark on the side of the inner pot. Add in diced sausage, sliced mushrooms, softened shrimp, and optional shredded scallop. Stir to mix all ingredients (final water level should be at about the “1.5 cup” mark; add a little extra water for stickier and softer rice.) Replace and lock cover, and select ‘white rice’ setting.
When cooking is complete, carefully remove cover, and drizzle dipping sauce over rice. Fluff briefly with rice paddle, garnish as desired, and ENJOY!
Over To You
What’s your version of sticky rice? Share and inspire us.