Rice is the perfect comfort food. Sticky rice is the ultimate. If you've ever had this at a dim sum restaurant than you know the sticky, sweet, savory flavor mixed with fresh cilantro and scallions. Also a great addition for chinese new year party's or asian themed dinner. Give this a shot over your traditional fried rice.
1 cup short grain white rice
2 cups sweet rice/glutinous rice ( I like Koda Farms)
20 dried shiitake mushroom (buy from an Asian store or here)
4 Chinese sausage (buy from an Asian store or here)
3 cloves garlic, chopped
3 Tablespoons oyster sauce (I like Panda or Lee Kum Kee)
3 Tablespoon soy sauce
1 Tablespoon fish sauce (Red Boat) *
Toppings: 1/2 cup chopped Cilantro, 4 stalks of Scallion, chopped
Boil 4 cups of water. Add the dried mushrooms. Once reconstituted (30 min+), dice mushrooms. Also dice garlic and the sausage. Hit "saute" on the instant pot and saute the sausage, garlic and mushrooms until softened. Add the 3.5 cups of mushroom water and rice. Hit "Cancel" and then hit "Manual" and "Rice" which should be a 12 min setting. Seal the lid and flip the lever to "Sealing" at 9 o'clock. Once done, let it naturally release for a minimum 10 minutes. Move lever to "Venting" and open. Add the oyster, soy, fish sauce, scallions and cilantro. Serve and enjoy!
* Traditionally you would use dried shrimp, however my husband finds it too fishy. Fish sauce gives the umami of the shrimp without the tiny shrimp "fishy" bomb taste