Sticky Rice with Chinese sausage

2 cups sweet rice

1 ½ to 2 cups of liquid (I used the water that shrimp soaked in. I put 1 ½ but the valve didn’t go down so I had to add another ½ cup. Not sure if it’s due to me using the non stick pot instead of stainless steel)

2 oz dried shrimp (soaked in hot water for 10 mins) chopped

5 Chinese sausages (the one I used is pork and chicken) diced

1 shallot chopped

6 fresh shiitake mushrooms diced

5 to 6 stalks green onion (reserve green stems for garnish, chopped white tops)

1 tbsp oil

½ tsp sesame oil

2 tbsp dark soy sauce

Press Saute button and when hot, add oil. Throw shallots in and saute 1 to 2 mins.

Throw in sausage, mushrooms, shrimp and white tops of green onions and saute until fragrant and sausage has rendered fat in 4 to 5 mins.

Put all the rice into the pot and continue to saute and stir until well mixed about 2 mins.

Add water, sesame oil, and soy sauce. Give it all a stir and lock lid on. Ensure valve is set to seal. Press Manual, ensure high pressure selected, press the + button to get to 25 mins. When it beeps, just allow pot to natural pressure release - ie. Leave it alone.

Once valve has dropped when pressure has come down, be sure to release any remaining pressure and then open up, stir and serve. Garnish with chopped green onion bottoms.

Page footer