Perfect Sticky Rice In A Rice Cooker - Plus My Vietnamese Fried Sticky Rice Recipe

Easy Rice Cooker Sticky Rice and Sticky Fried Rice With Lap Chong and Lefover Turkey!

Sticky rice is also referred to glutinous rice, Thai sticky rice, and short grain rice but did you know you can make this rice in your rice cooker too? Making sticky rice in the rice cooker will also result in really soft and sticky rice that’s comparable to more traditional methods like steamed sticky rice.

You can eat sticky rice plain with a protein or you can also immediately fry this up in an amazing sticky fried rice as well!

See below for plain sticky rice recipe and my quick sticky fried rice recipe with Chinese sausage (Lap chong) and leftover turkey (don’t worry this is the last of my holiday turkey reserve so there will be no more leftover turkey creations!).

TIPS:

• Don’t use more than 2 cups of rice, any more than that and your rice can come out uncooked or hard.

• I like to soak the rice at least for 30 min to ensure a nice even cooking of the sticky rice since the rice grains have a hard outer shell that makes it harder to cook.

Here is the basic recipe for the sticky rice:

INGREDIENTS

• 2 cups sweet rice

• 2 1/4 cups water

• 1/2 teaspoon kosher salt

PREPARATION

1. Rinse rice 3x then drain in colander (make sure the water runs pretty clear before straining).

2. Place rice in rice cooker and add 2 1/4 cups of water.

2. Let the rice stand at room temperature at least 30 minutes (up to an hour or so).

3. Before cooking, add 1/2 tsp salt, and switch your rice cooker on.

4. When your rice cooker switches off from cook mode, (do not remove lid) switch off or let it stay in “warm” mode if you have this setting and let the rice sit about 10 minutes before serving. After 10 min use your rice paddle to fluff the rice and let stand 2-3 min with lid off to remove any excess moisture.

For sticky fried rice, I like to add a little soy sauce in the rice cooker to give it a nice brown color, see below instructions:

INGREDIENTS

• 2 cups sweet rice

• 2 cups + 2 tbs of water

• 1 tbs dark soy sauce, and 1 tbs light soy sauce (if you don’t have dark soy sauce just use 2 tbs of light or regular soy sauce)

Fried rice sauce

• 2 Chinese sausage links (lap chong, sliced thin)

• 1 cup chopped turkey meat (leftover and cold is fine)

• 1 tbs Tea seed oil (or any vegetable cooking oil)

• 4 Garlic cloves minced

• 1/2 cup chopped kimchi

• 3 tbs kimchi brine

• 1/2 onion minced

• 1 tbs butter

• 2 tbs dark soy sauce

• 1 tsp Maggi

• Black pepper, salt to taste

• 2 bundles scallions

• 1 tbs sriracha (as needed, and optional for added heat)

• Tiny squeeze of fresh lime (1/8 lime wedge, squeezed for garnish)

1. Rinse rice 3x then drain in colander (make sure the water runs pretty clear before straining).

2. Place rice in rice cooker and add 2 1/4 cups of water plus your soy sauce(s).

2. Let the rice stand at room temperature at least 30 minutes (up to an hour or so).

3. Switch your rice cooker on.

4. When your rice cooker switches off from cook mode, (do not remove lid) switch off or let it stay in “warm” mode if you have this setting and let the rice sit about 10 minutes before serving. After 10 min use your rice paddle to fluff the rice and let stand 2-3 min with lid off to remove any excess moisture.

5. Add sliced Chinese sausage to large pan and cook sausages until the sausages crisp up and curl up some, then set aside in a bowl. Leave the sausage oil in the pan and pan fry your cooked turkey meat until they have some nice color and set aside with your fried sausage.

6. Heat up about 1 tbs oil to pan until hot and glossy, then fry your garlic and onions until onions are semi-translucent over medium heat. Then add your kimchi, kimchi brine, and stir. Then immediately add rice in the pan, add butter, dark soy sauce, Maggi and mix until all sauce is evenly distributed and rice clumps are broken down. Let the bottom cook for a minute or two before mixing. Cook for a few minutes until everything is a uniform dark brown color. Then add scallions.

7. Taste it, add optional sriracha, squeeze of lime juice, salt and pepper to taste, add more soy sauce as needed and serve hot!