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Glutinous Rice
  • Dish: Glutinous Rice
  • Ingredients:
  • 3 cups glutinous rice, rinsed and drained
  • 50g peanuts, rinsed
  • 2 dried Chinese sausages (lap cheong), sliced thinly
  • 20g dried shrimps, soaked for 15 minutes in warm water (keep the water for cooking rice)
  • 5 shallots minced
  • 5 cloves garlic minced
  • 6 dried shitake mushrooms, soak until softened and sliced thinly (keep the mushrooms water for cooking rice)
  • White pepper to taste
  • 1 teaspoon shaoxing wine
  • 3 sprigs of spring onion, chopped finely for garnishing
  • 1 red chilli, sliced thinly for garnishing
  • Seasonings:
  • 3 tablespoons oyster sauce
  • 2 tablespoons light soya sauce
  • 2 teaspoons dark soya sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon salt
  • ¼ cup chicken stock
  • Method:
  • In a mixing bowl, combine all the seasonings together and mix them well. Set aside .
  • Turn on the rice cooker on D.I.Y mode and stir fry the peanuts occasionally at temperature setting of 135°c for 40 minutes and set aside.
  • Heat up 2 tablespoons of oil in the rice cooker on D.I.Y mode at temperature 135°c for 40 minutes. Add in the shallots and stir fry until it turns golden brown in colour. Add in the minced garlic and continue to stir fry till fragrant.
  • Add in the rinsed glutinous rice into the rice cooker. Gradually add in the seasonings mixture around the rice as it will help to break up the rice by using a spatula. Mix well and stir fry continuously until the rice is uniform in colour.
  • Turn on rice cooking mode. Choose the rice type “Glutinous Rice”. Pour the soaked mushrooms and shrimps water into the inner pot up to 3 cups water level marked in the pot. Close the lid to cooK.
  • When it is done, stir to mix well. Season it with white pepper to taste. Garnish with spring onion and red chilli. Serve hot and enjoy!

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