Rice Cooker Savory Sticky Rice (Xôi Mặn)
Savory sticky rice is a classic comfort dish. The chewy, sticky rice is complemented by tons of savory mix-ins.
- 1 1/2 cup glutinous rice
- 1 cup water
- 3 tbsp dried shrimp, soaked and diced
- 1 link chinese sausage, sliced thin
- 8 oz shiitake mushrooms, sliced
- 1 bunch scallions
- 3 tbsp vegetable oil, divided
- 2 cloves garlic, minced
- 3 tbsp soy sauce, divided
- 1/4 cup pork floss optional
- 2 tbsp fried shallot optional
Other Mix-In Suggestions
- Vietnamese pork roll (cha lua)
- shredded rotisserie chicken
- thinly sliced scrambled egg
- fried tofu
Rinse the glutinous rice two or three times to get rid of the excess starch. Add water and cook according to rice cooker instructions.
While you rice is cooking, soak dried shrimp in a bowl of warm water for about 15 minutes. Dice.
Slice the chinese sausage into thin rounds or dice into small cubes
In a small nonstick skillet, heat 2 tbsp of oil and cook scallions down until fragrant and bright green.
In a large skillet or heavy bottomed pan, remaining 1 tbsp oil and saute shiitake mushrooms, chinese sausage and chopped dried shrimp. When the sausage is shiny and has rendered out some fat, add minced garlic. Cook the garlic briefly before adding 2 tbsp of soy sauce.
Turn off the heat and add the cooked sticky rice and scallion oil. Carefully mix the rice into the ingredients. Be careful not to crush the cooked rice grains. Use a rubber spatula or your hands.
Add the remaining 1 tbsp of soy sauce if desired. Add the optional pork floss at this time.
Plate topped with fresh scallion and fried shallot
Serving: 4g | Calories: 498kcal | Carbohydrates: 66.3g | Protein: 14.1g | Fat: 15.5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 6.1g | Cholesterol: 22.5mg | Sodium: 1112mg | Potassium: 128.4mg | Fiber: 4.3g | Sugar: 2.1g