GLUTINOUS RICE 糯米饭 (Rice Cooker Method)

I never liked to make glutinous rice because every time I see my mother-in-law cook this, it seems like it is not only a lot of work, but it is also not very consistent. Sometimes the rice ends up being too soft or the rice is not fully cooked. A few years ago my sister came to visit me in Perth and she brought me this recipe. This is a no fail and simple method and very delicious too!


600g white glutinous rice – soak for 4 hours but not more than 8 hrs, drain
6 pieces Shallots – slice thinly
80g dried shrimps 虾米– soak for 10 mins
8 pieces dried mushroom – soak till soft then slice thinly
2 pieces chinese sausage 蜡 肠 – soak in hot water, remove the skin then slice thinly
20g Roasted crush peanut (optional)
Pork belly or dried scallops (optional)

Seasoning – put in a big bowl and mix well
2 tsp Salt
2 tsp Knorr Chicken seasoning powder
4 tsp Sugar
2 tbsp Water
2 tbsp Oyster sauce

600g is equal to 4 cups of rice, NO soaking of rice is needed. You can either use all glutinous rice or replace with 1/2 to 1 cup of jasmine rice to give a less sticky rice.

Filling: can prepare in advance and keep in fridge till you need it:
Use enough oil to fry the dried shrimps, Chinese sausage and mushroom, pork belly, scallop (if any) and fry till cooked
Put the cooked ingredients into the seasoning and mix well, set aside

Note: if you add meat in the filling, you might want to increase another half portion of the seasoning.

Steaming Method:
Put the rice on a plate, add water just enough to cover the rice, steam on high heat for 20 mins.

To Serve:
Transfer the rice onto a big serving plate, toss the ingredients and the crush peanuts into the hot rice and mix well and serve. Garnish with addition crush peanuts and deep fried shallots.


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