15 Minute Quick and Simple Chinese Glutinous Rice
Discover amazing with Instant Pot:
Simplify your evenings with Dr. Leslie Tay's Instant Pot Rio Glutinous Rice recipe, designed for busy lifestyles. Spend just 15 minutes prepping ingredients, then let your Instant Pot do the rest while you multitask. Return to a satisfying bowl of perfectly cooked glutinous rice after tending to your evening routine – convenient dining at its finest.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
6
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Ingredients
- 1.5 cups Glutinous Rice 1 rice cup = 160ml
- .5 cup Jasmine Rice
- 180 ml Water
- 30 g Dried Prawns
- 2 sticks Lup Cheong (Chinese Sausage)
- 2 cloves garlic
- 2 Tbsp Oil
- 8 caps fresh shiitake mushrooms
- 1 Tbsp light soy sauce
- 1 tsp Dark Soy Sauce
- 2 tsp Granulated sugar
- 2 tsp Chicken powder
- 2 Tbsp Chinese Wine or Mirin
- 2 stalks scallions thinly sliced, for garnish
Suggested Extra Toppings (Optional)
- Roast Pork Belly
- Crispy Fried Shallots
- Furikake
- Braised Peanuts
- Sesame Seeds
- Crispy Fried Anchovies
- XO Chilli Sauce
Ingredients
Suggested Extra Toppings (Optional)
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Instructions
- Add boiling water to rice, stir, and soak for 15 mins, then wash and drain.
- Rinse dried prawns and soak them in water for 5 mins then roughly chop.
- Slice mushrooms and place in microwave for 1 min. Using a paper towel, squeeze excess water out of the mushrooms.
- Add sauces to the mushroom and set aside.
- Turn on Instant Pot and set to Sauté Function. When hot, add oil and the chopped garlic for 1 min.
- Add dried prawns and fry for 1 min.
- Add the rice and stir to ensure each grain is coated with oil.
- Add mushrooms, and mix thoroughly.
- Add water to rice. Just enough to cover the rice.
- Add sausages to the top of the rice.
- Press “Rice” function and set for 12 minutes.
- After the timer is done, let it rest for 15 minutes to "naturally release".
- After 15 minutes, the rice is ready, release remaining pressure and open the lid.
- Fluff the rice and top with garnish and serve!
Recipe Notes
- By soaking the glutinous rice in boiling water, there is the added advantage of lowering the glycemic index of the cooked rice and the resulting rice is also fluffier and less sticky! With this technique of pre-soaking in boiling water and coating with oil, the rice retains its structure after cooking. It is almost as good as soaking the rice overnight and steaming it! I no longer pre-soak my glutinous rice when I cook this dish.