Chinese sticky rice, or lo mai fan (糯米飯), is a classic Cantonese dish, similar to Chinese sticky rice dumplings and lo mai gai. It is often served as a dim sum item at restaurants, along with sesame balls, steamed meatballs, siu mai, cheung fun, steamed pork ribs, gai lan, yu choy sum, and turnip cake. This instant pot Chinese sticky rice recipe is simple and easy. Let's learn how to make this flavorful and delicious dish with step-by-step photos and a video!
Love Asian food? Check out these walnut shrimp, Korean strawberry milk, cream bun, taiyaki, California rolls, and char siu BBQ pork recipes:
What is Chinese sticky rice?
Chinese sticky rice, also known as lo mai fan (糯米飯) in Cantonese or nuo mi fan (糯米饭) in Mandarin, is a versatile dish. It is made with glutinous rice, Chinese sausage (lap cheong), dried shrimp, dried shiitake mushrooms, dried scallops, Chinese cured pork belly, and seasonings like soy sauce or oyster sauce. You can add chicken, peanuts, or salted egg yolk for extra flavor.
Glutinous rice's texture is chewy and sticky, similar to lo mai gai, Chinese sticky rice dumplings, or mango sticky rice. This dish is popular in Chinese restaurants and is often served as a dim sum item, along with sesame balls, steamed meatballs, siu mai, cheung fun, steamed pork ribs, gai lan, yu choy sum, and turnip cake. Lo mai fan is often enjoyed during Chinese New Year and other festive occasions, especially in winter. It can keep you warm and full.
There are many ways to cook lo mai fan; some like to steam, stir fry, or cook in a rice cooker. However, I've turned my parents' authentic Cantonese Chinese sticky rice recipe into an easy, quick, and fast lo mai fan instant pot recipe. This method is not only convenient but also ensures a delicious outcome.
What type of rice should I use?
This Cantonese Chinese sticky rice recipe mainly uses glutinous rice or sweet rice. However, my parents like to mix glutinous rice and jasmine rice to make this dish because it's not too stuffed after eating it. If you want to try the rice mixture, use 1.5 cups of glutinous rice and ½ cup of jasmine rice in this recipe.
What's the best way to cook Chinese sticky rice?
There are many ways to cook lo mai fan; some like to steam, stir fry, or cook in a rice cooker for convenience. However, I turned my parents' authentic Cantonese Chinese sticky rice recipe into an easy, quick, and fast lo mai fan instant pot recipe.
Do I need to soak glutinous rice before cooking?
Usually, when you use other methods like steam, stir fry, and rice cooker, you need to soak the glutinous rice for at least 1-2 hours to help it cook evenly and achieve the best texture. However, in this lo mai fan instant pot recipe, you do not need to soak the glutinous rice before cooking. Simply wash it a few times and drain it.
Can I make Chinese sticky rice ahead of time?
Yes! You can cook it ahead and refrigerate it. Then, you can reheat it by steaming or microwaving it and covering it with a wet paper towel.
Troubleshooting:
Why is my sticky rice too hard or dry?
If your rice is too hard or dry, you may not soak the rice long enough for other methods, such as stir-frying, steaming, or a rice cooker. It may need more liquid or steaming time.
Why is my sticky rice too mushy?
If your sticky rice is too mushy, it may be because you added too much water or liquid. However, following this Cantonese Chinese sticky rice recipe should make it great.
What are the ingredients for lo mai fan?
This Chinese sticky rice recipe contains glutinous rice, water, dried scallops, dried shrimp, shiitake mushrooms, Chinese sausage, Chinese-cured pork belly, green onion, and dark soy sauce.
What kind of Chinese sausage do you use?
Chinese sausage, which we call lap cheong (臘腸) in Cantonese or là cháng (腊肠) in Mandarin, is a cured, dried sausage with a slightly sweet and savory flavor. It is typically made from pork and seasoned with soy sauce, rice wine, sugar, and five-spice powder, giving it a rich umami taste.
You can get lap cheong at Asian markets, or some Walmart in the International food section or Costco in the states sell them.
Substitution:
Can I make Chinese sticky rice vegetarian?
Yes, you can make Chinese glutinous rice vegetarian! Omit the Chinese sausage, Chinese-cured pork belly, dried shrimp, and dried scallops and replace them with shiitake mushrooms, tofu, or other plant-based proteins. Use mushroom or vegetable broth for an umami flavor. Remember, if you skip the meats, please spray the Instant Pot with oil to prevent glutinous rice from sticking. The meat has oil, which helps the rice not stick while cooking in the Instant Pot.
I don't have dark soy sauce, so can I replace it with soy sauce?
Sure, you can add soy sauce or skip it. Dark soy sauce adds color. If you prefer, you can also add oyster sauce.
What other seasoning can I serve with?
You can serve it with chili oil, XO sauce, or chili sauce.
Storage:
How to store Chinese sticky rice?
Refrigeration: You can store in an airtight container for 2-3 days.
Freezing: You can put a portion into airtight bags and freeze for up to 1 month.
How do you reheat the lo mai fan?
For the best texture, steam it for 5 minutes or microwave it for 1-2 minutes with a damp paper towel to retain moisture. But if it is frozen, steam or microwave it longer.
Cooking tips for how to make Chinese sticky rice:
Use the right rice:
- Use glutinous rice (also called sweet rice). Regular rice won't achieve the same sticky, chewy texture. But you can mix 1.5 cups of glutinous rice and ½ cup of jasmine rice if you don't want to feel stuff all day after eating it. The proper rice is crucial to achieving Chinese sticky rice's desired texture and flavor.
Drain the rice well before cooking:
- This lo mai fan recipe does not require soaking the glutinous rice because of using an instant pot. After washing the rice, drain it thoroughly to avoid excess moisture so it won't make this dish mushy.
Cook with aromatic ingredients:
- Sauté the Chinese sausage and Chinese-cured pork belly for 1-2 minutes to release oil and grease the pot. Then, add the dried shrimp, scallops, mushrooms, and rice to prevent the rice from sticking.
Add the right amount of liquid:
- The ratio of rice to liquid is essential in this Instant Pot recipe. 2 cups of rice: 1¾ cups of liquid.
- You can use water, but it is highly recommended that you use the liquid from soaking dried shrimp and scallops because of their umami flavor. Alternatively, you can use chicken broth.
Season the rice properly:
- I added dark soy sauce to color the dish. If you don't have dark soy sauce, you can use regular soy sauce. If you prefer, you can add oyster sauce. You can also serve it with chili oil, XO sauce, or chili sauce.
Garnish and serve:
- Once the rice is done, add chopped green onions to add texture and freshness. Mix it well.
Instructions for how to make Chinese sticky rice instant pot:
Preparation:
1. Wash and soak 4 medium-small dried shiitake mushrooms (0.6 oz) for 4-6 hours before cooking. (I usually soak them the night before I need them.)
2. Rinse and soak ¼ cup of dried shrimp (8 oz) for 30 minutes to 1 hour. (I added 2 cups of water to soak the dried shrimp. Save the liquid for later use.)
3. Then, rinse and wash ¼ cup of dried scallops (1.5 oz) for 1-2 hours. (I added 2 cups of water to soak it. Save the liquid for later use.)
Washing rice:
4. Put 2 cups of glutinous rice (or 1.5 cups of glutinous rice, ½ cup of jasmine rice) in a bowl and add 8 cups of water. Wash the water until it's milky.
5. Then drain it. Repeat this step 2 more times, for a total of 3 times.
Cutting and dicing:
6. Next, wash and cut 2 sticks of green onion (1 oz) into pieces.
7. Dice the soaked mushrooms from step 1.
8. Rinse ½ piece of Chinese-cured pork belly (2 oz), then cut it into slices.
9. In the following step, rinse 1 Chinese sausage (1.9 oz) and dice it.
Cooking:
10. Turn on the Instant Pot pressure cooker and press the sauté button. Add the diced Chinese sausage and Chinese-cured pork belly from steps 8-9. Stir until oil is released from the meat.
11. After, add the diced mushrooms from step 7, the soaked dried shrimp, and the soaked dried scallops from steps 2-3 to the instant pot and stir it a bit.
12. Add the washed glutinous rice from step 5. Then, add ½ teaspoon of dark soy sauce. (The dark soy sauce is used for color. You can skip it or replace it with regular soy sauce.)
13. Pour 1 ¾ cups of the liquid from soaking the dried shrimp and scallops into the Instant Pot. (You can use water, chicken broth, or vegetable broth.)
14. Mix it well. Level off the rice and make sure it is covered by liquid. Cover the lid and close the vent. Press the manual button to set the time to 6 minutes at high pressure and then naturally release the pressure.
15. When the rice is done, open the lid, add the green onion from step 6, and mix it well.
Enjoy this simple, delicious Chinese glutinous rice or lo mai fan recipe. For your next meal or feast, check out these broccoli beef, Asian beef stew, braised beef ho fun noodle soup, beef chow fun, and Chinese pork patty recipes.
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Chinese Sticky Rice
Equipment
- 1 Instant pot pressure cooker
Video
Ingredients
- 2 cups Glutinous rice ( You can use 1.5 cup glutinous rice and ½ cup jasmine rice. )
- 1 ¾ cups Liquid from soaking dried shrimp and scallops (You can use chicken broth or water)
- ¼ cup Dried shrimp (8 oz)
- ¼ cup Dried scallops (1.5 oz)
- ½ piece Chinese cured pork belly (2 oz)
- 1 piece Chinese sausage (1.9 oz)
- 4 Dried shiitake mushrooms (Medium small sized, 0.6 oz)
- 2 sticks Green onion (1 oz)
- ½ teaspoon Dark soy sauce
Instructions
- Wash and soak 4 medium-small dried shiitake mushrooms (0.6 oz) for 4-6 hours before cooking. (I usually soak them the night before I need them.)
- Rinse and soak ¼ cup of dried shrimp (8 oz) for 30 minutes to 1 hour. (I added 2 cups of water to soak the dried shrimp. Save the liquid for later use.)
- Then, rinse and wash ¼ cup of dried scallops (1.5 oz) for 1-2 hours. (I added 2 cups of water to soak it. Save the liquid for later use.)
- Put 2 cups of glutinous rice (or 1.5 cups of glutinous rice, ½ cups of jasmine rice) in a bowl and add 8 cups of water. Wash the water until it's milky.
- Then drain it. Repeat this step 2 more times, for a total of 3 times.
- Next, wash and cut 2 sticks of green onion (1 oz) into pieces.
- Dice the soaked mushrooms from step 1.
- Rinse ½ piece of Chinese-cured pork belly (2 oz), then cut it into slices.
- The following step, rinse 1 Chinese sausage (1.9 oz) and dice it.
- Turn on the Instant Pot pressure cooker and press the sauté button. Add the diced Chinese sausage and Chinese-cured pork belly from steps 8-9. Stir until oil is released from the meat.
- After, add the diced mushrooms from step 7, the soaked dried shrimp, and the soaked dried scallops from steps 2-3 to the instant pot and stir it a bit.
- Add the washed glutinous rice from step 5. Then, add ½ teaspoon of dark soy sauce. (The dark soy sauce is used for color. You can skip it or replace it with regular soy sauce.)
- Pour 1 ¾ cups of the liquid from soaking the dried shrimp and scallops into the Instant Pot. (You can use water, chicken broth, or vegetable broth.)
- Mix it well. Level off the rice and make sure it is covered by liquid. Cover the lid and close the vent. Press the manual button to set the time to 6 minutes at high pressure and then naturally release the pressure.
- When the rice is done, open the lid, add the green onion from step 6, and mix it well.
Notes
Cooking tips for how to make Chinese sticky rice:
Use the right rice:
- Use glutinous rice (also called sweet rice). Regular rice won't achieve the same sticky, chewy texture. But you can mix 1.5 cups of glutinous rice and ½ cup of jasmine rice if you don't want to feel stuff all day after eating it. The proper rice is crucial to achieving Chinese sticky rice's desired texture and flavor.
Drain the rice well before cooking:
- This lo mai fan recipe does not require soaking the glutinous rice because of using an instant pot. After washing the rice, drain it thoroughly to avoid excess moisture so it won't make this dish mushy.
Cook with aromatic ingredients:
- Sauté the Chinese sausage and Chinese-cured pork belly for 1-2 minutes to release oil and grease the pot. Then, add the dried shrimp, scallops, mushrooms, and rice to prevent the rice from sticking.
Add the right amount of liquid:
- The ratio of rice to liquid is essential in this Instant Pot recipe. 2 cups of rice: 1¾ cups of liquid.
- You can use water, but it is highly recommended that you use the liquid from soaking dried shrimp and scallops because of their umami flavor. Alternatively, you can use chicken broth.
Season the rice properly:
- I added dark soy sauce to color the dish. If you don't have dark soy sauce, you can use regular soy sauce. If you prefer, you can add oyster sauce. You can also serve it with chill oil, XO sauce, or chill sauce.
Garnish and serve:
- Once the rice is done, add chopped green onions to add texture and freshness. Mix it well.
Linda says
Love this simple and easy one pot meal!