Aromatic Sticky Rice Cooked in Rice Cooker

Many recipes are tested and revised many times in order to achieve perfection. One of those recipes belonged to Carolyn Jung of FoodGal.com, an award winning food & wine writer in the San Francisco Bay Area. Carolyn learned to make this Aromatic Sticky Rice  from her mother and perfected it over the years  since it has been in the Jung’s family Thanksgiving repertoire. She first published this recipe in early 2000 and later republished it on a memoir in her blog.

Click image to zoom in

This sticky rice dish was fragrant and flavorful. The cooking method is super easy and you don’t even have to soak the glutinous rice overnight. If your rice cooker allows you to saute the topping mixture (mine does), then you only need to use one kitchen appliance to make this dish.

Thanks to Carolyn who was gracious enough to retrieve her old archive at the San Jose Mercury News, I have been able to make this comforting one pot meal anytime of the year.

Aromatic Sticky Rice Cooked in Rice Cooker

Adapted from Carolyn Jung’s of FoodGal.com: “My Version of My Mom’s Sticky Rice”
Published with expressed permission; click here to read the original recipe
(serves 4-6) – original recipe serves 10

Gather these ingredients:

1/4 cup Dried shrimp
8 Dried Shiitake mushrooms
3 Sweet Chinese sausages (lap chong ; 臘腸), diced
1 1/2 tsp minced fresh ginger
2 tsp minced garlic
2 green onions, chopped
1 Tbsp Shiao Xing wine/dry sherry
2 Tbsp oyster sauce, divided use
1 tsp sesame oil, divided use
1 1/4 cups glutinous or sticky rice, washed and drained
1/4 cup jasmine rice, washed and drained
1 1/2 cups chicken broth (home-made preferred)
1 tsp dark soy sauce

Tools you’ll need:

2 bowls to soak shrimp & mushroom
Chopping board & knife
Large saute pan/wok & spatula
Rice cooker

What to do:

• Soak dried shrimp in a bowl of warm water for about 20 minutes. Soak dried mushrooms in another bowl of warm water for about 20 minutes. Drain shrimp and chop. Drain mushrooms, cut off the woody stems, and chop mushroom caps.

• Heat peanut oil in large saute pan or wok over medium-high heat. Tip in the  Chinese sausage  minced ginger,  and garlic. Stir and cook about 2 minutes. Add the shrimp, shiitake mushrooms, green onion, Shiao Xing wine, 1 tablespoon oyster sauce, and 1/2 teaspoon sesame oil. Continue to cook for 2 more minutes. Remove from heat. Cool to room temperature. Mixture can be made up to 2 days ahead, and stored covered in refrigerator.

• Place sticky rice and jasmine rice in a rice cooker bowl of a 5.6-cup or larger rice cooker. Add chicken broth, 1 tablespoons oyster sauce, 1 teaspoon dark soy sauce, and 1/2 teaspoon sesame oil. Stir to combine, cover, and refrigerate for about 1 hour before cooking.

• When ready to cook, place the rice bowl in your rice cooker.  Pour sausage-shrimp-mushroom mixture over the rice. Cook according to manufacturer’s directions. Once cooked, allow to steam for about 15 minutes before lifting the lid. Stir cooked rice so all ingredients are incorporated, then serve.

If you have some left over, you can reheat it by steaming them in the rice cooker too.

1. 

   Shanti says:

   March 30, 2010 at 6:18 am

   How did I miss this?! Looks delicious! I’m going to have to start a bookmark folder for rice-cooker recipes and add this!

   reply
   • 

     Tuty says:

     March 30, 2010 at 11:41 am

     Shanti,
     That’s not a bad idea to collect rice cooker recipes. Stay tune for another rice cooker recipe on SoS

     reply
2. 

   Pei-Lin says:

   April 1, 2010 at 5:11 am

   Hey, Tuty! This looks very familiar! I cook one-pot dish quite often, too! I bet this tastes like 糯米雞 except without the lotus leaf wrapper!!?? Am I right? Looks delish!

   reply
   • 

     Tuty says:

     April 1, 2010 at 10:15 am

     Pei-Lin,
     Yes, the taste of this sticky rice is like the famous dim sum item sans the lotus wrap. You got me thinking, Pei-Lin… If I place lotus leave on top of the meat, I wonder if the lotus leave will flavor the rice. I may have to experiment with that and put an update
     Have a nice weekend, Pei-Lin.

     reply
3. 

   Tangled Noodle says:

   April 3, 2010 at 7:18 am

   Oh, any recipe of sticky rice is a pesonal favorite! I love that this is mixed with jasmine and can be made in a rice cooker. I’d better get mine out of storage!

   reply
   • 

     Tuty says:

     April 3, 2010 at 10:38 am

     Tangled Noodle,
     The mixture of sticky rice and jasmine rice makes the rice texture just right (not too heavy/sticky). It is a hearty and flavorful dish. So, don’t wait to get your rice cooker out of storage

     reply