Behold the World’s Quickest Chinese Glutinous Rice Recipe!
I developed this recipe because I love Chinese Glutinous Rice and sometimes I just want it in an instant. The traditional recipe requires soaking the glutinous rice for at least 2-3 hours before steaming it, then frying the ingredients and mixing it with the rice. That requires some pre-planning! With this recipe you can come home from work, spend 15 minutes preparing the ingredients, dump it all into the Instant Pot, and enjoy a delicious bowl of glutinous rice after you shower and clear some messages on your smartphone!
We will be employing three time-saving strategies:
1. Cut the rice pre-soaking time to 15 mins by using boiling water to soak the rice
2. Cut the dried mushroom pre-soaking time by using fresh shitake mushrooms
3. Dump everything into an Instant Pot and allow it to do its magic!
Introducing the Instant Pot RIO
I’ve been using the Instant Pot for a few years now, and it has proven to be a reliable workhorse! It’s perfect for braising meats, cooking ramen eggs, slow cooking, and steaming food. Since acquiring my Instant Pot, I’ve stopped using my stovetop pressure cooker altogether. The issue with stovetop pressure cookers is the need for constant monitoring and the loud hissing sound once the pressure builds up. If not vigilant, the pressure can become dangerously high, which may lead to disastrous outcomes.
With the Instant Pot, cooking feels almost effortless! Once pressure builds up, it automatically lowers the heat and continues to control the temperature, resulting in a barely audible hiss from the pressure valve. It has become one of my most indispensable kitchen appliances!
If I had any complaints, it’s just that it doesn’t look very sleek on the kitchen counter. However, the engineers at Instant Pot must have realized this and given it a facelift!
The new 7-in-One Instant Pot RIO‘s sleek, matte black look is a vast improvement over the old model. The functions are essentially the same, except it lacks the sous vide and sterilization functions of my older 9-in-One model. Additionally, the pressure release valve switch has been modified for easier use.
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Recipe
Yields: 6- 8 bowls
Prep Time: 20 – 30 mins
Cooking Time: 30 mins
Ingredients
Glutinous Rice 1.5 Cups (1 rice cup=160ml)
Jasmine Rice 0.5 Cup
Water 180ml (just enough to cover the rice)
Dried Prawns 30g
Lup Cheong (Chinese Sausage) 2 sticks
Garlic 2 large cloves – chopped
Cooking Oil 2 Tbsp
Fresh Shitake Mushrooms 8 Caps
Light Soy Sauce 1 Tbsp
Dark Soy Sauce 1 tsp
Sugar 2 tsp
Chicken Powder 2 tsp
Chinese Wine or Mirin 2 Tbsp
Garnish
Scallions 2 stalks
Suggested Extra Toppings (Optional)
Roast Pork Belly (Story Bought)
Crispy fried shallots
Furikake
Braised Peanuts
Sesame Seeds
Crispy fried anchovies
XO Chilli Sauce
Method
1. Add boiling water to rice, stir, and soak for 15 mins, then wash and drain
2. Rinse dried prawns and soak them in water for 5 mins then roughly chop
3. Slice mushrooms and place in microwave for 1 min
4. Using a paper towel, squeeze excess water out of the mushrooms
5 Add sauces to the mushroom and set aside
6. Turn on Instant Pot and set to Saute Function
7. When hot, add oil and the chopped garlic for 1 min
8. Add dried prawns and fry for 1 min
9. Add the rice and stir to ensure each grain is coated with oil
10. Add mushrooms, and mix thoroughly
11. Add water to rice. The water level should be the same level as the rice
12. Add sausages to the top of the rice
13. Press “Rice” function.
14. Go take a shower and relax a bit
15. After 12 min pressurized cooking time and 15 mins resting time, the rice is ready
16. Fluff the rice and top with garnish and serve!
Cooking Tips and Notes
Glutinous Rice
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.
Fresh Mushrooms
Dried mushrooms are more flavourful than fresh ones, but dehydrating them can take a long time. So to increase the flavour of our fresh mushrooms, simply microwave the mushrooms, squeeze out the excess liquid, and marinate with soy sauce, sugar and Chinese wine. You should be able to fool your friends with this method but perhaps not grandma.
Dried Prawns
Dried prawns add plenty of umami but if you don’t have this, you can easily omit it and just add Furikake to the glutinous rice after cooking!
Level up your glutinous rice
This is a basic glutinous rice recipe to which you can add more layers of flavours with cooked ingredients that are easily available at the supermarket. eg, Roast Pork, fried shallots etc. These extra ingredients will bring your glutinous rice to the next level!
Conclusion
Hope you enjoy this quick and simple glutinous rice recipe! Once you have tried it, I don’t think that you will never go back to the old method of cooking glutinous rice!
Other Instant Pot Recipe:
Taiwanese Lu Rou Fan and Ramen Eggs.
This Original Recipe post is written in partnership with Instant Pot.
I followed the recipe closely (including 180ml of water which just covered the rice)
except that I used the Ninja Foodi which doesn’t have a dedicated “Rice” setting. So I set it to 12 minutes.
It couldn’t pressure up n displayed error message indicating insufficient water. I added another 80 ml, repeated process n still got error message. I added another 80 ml, same results. Gave up n tasted rice. It was nicely cooked but a few small patches of burned rice.
I have tried a few of your recipes b4 (not for instant pot) and they were all spot on.
I guess it is a problem with the appliance. I am not familiar with the Ninja Foodi, unfortunately, but the recipe works perfectly for my instant pot.
Hi Leslie,
I am new to pressure cooker and Instant Pot. I tried to cook “claypot rice”. Rice and water ratio 1:1 with rice presoak for a while. Before i pressure cook, i sautee the ingredients first shallot, sausage, mushroom, marinade chicken and last rice. The thing is when i sautee chicken, it started to create sticky residue at the bottom of the pot. After that i add in water and start pressure cooking. The cooking not even started, still under preheat mode, it indicated as burn food after 10 minutes preheat mode. Luckily my rice is cooked and edible. Should i scrap the base off before i start pressure cook? How long the time require for cook claypot rice? Thank you in advance for sharing tips and advices
Yes, you shouldn’t have anything sticking to the bottom as it will burn. You might want to add some oil to the chicken to prevent it from sticking to the bottom.