Nuo Mi Fan, Chinese Sticky Rice (Instant Pot/Rice Cooker)
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.
Servings: 6 servings
Calories: 531kcal
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
Add-Ins
- 4 Chinese sausages chopped
- 6 shiitake mushrooms
- 2 tbsp dried shrimp
- 2 tbsp fried shallots
- 1 tbsp soy sauce
- 1 tsp sugar
Toppings
- Cilantro chopped
- Green Onion chopped
Instructions
- Reconstitute the shiitake mushroom in hot water. Squeeze out the excess water and dice the mushroom, reserving the mushroom soaking liquid.
Instant Pot
- Sauté the Add-ins: Turn on the sauté function and heat a tablespoon of oil. Add the sausage/pork, mushroom, dried shrimp, and fried shallots. Sauté until golden brown and fragrant. Add in the soy sauce and sugar and cook for another minute. Remove the ingredients from the Instant Pot and set aside.
- Rinse the glutinous rice a few times until the water almost runs clear.
- Add the drained and washed rice to the Instant Pot. Measure the reserved mushroom water and add enough chicken broth or water to make a total of 3 cups. Add that liquid to the Instant Pot as well.
- Add the dark soy sauce, white pepper, sugar, and sesame oil to the pot and mix to combine. Add the sauteed add-ins on top.
- Close the Instant Pot and set to high pressure for 15 minutes. Let it natural release for 10 minutes before opening.
- Adjust seasoning to taste. Optionally mix in green onions and cilantro before serving.
Rice Cooker
- Sauté the Add-ins: In a pan, heat a tablespoon of oil. Add the sausage/pork, mushroom, dried shrimp, and fried shallots. Sauté until golden brown and fragrant. Add in the soy sauce and sugar and cook for another minute. Set aside.
- Rinse the glutinous rice a few times until the water almost runs clear.
- Add the drained and washed rice to the rice cooker. Measure the reserved mushroom water and add enough chicken broth or water to make a total of 3 cups. Add that liquid to the rice cooker as well.
- Add the dark soy sauce, white pepper, sugar, and sesame oil and mix to combine. Add the sauteed add-ins on top.
- Close the rice cooker and steam for 40 minutes.
- Adjust seasoning to taste. Optionally mix in green onions and cilantro before serving.