{"id":20718,"date":"2022-12-20T07:25:00","date_gmt":"2022-12-20T12:25:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=20718"},"modified":"2024-12-26T12:30:11","modified_gmt":"2024-12-26T17:30:11","slug":"instant-pot-chinese-sausage-rice","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/instant-pot-chinese-sausage-rice\/","title":{"rendered":"Instant Pot Chinese Sausage Rice (\u814a\u80a0\u996d)"},"content":{"rendered":"\n

Chinese sausage rice (\u814a\u80a0\u996d) made easy using the Instant Pot! No rice soaking required, minimal active cooking time, and perfect results. The rich and savory sticky rice is seasoned with soy sauce and mixed with sweet Chinese sausage and crunchy water chestnuts. It\u2019s an ideal one-pot weekday dinner! <\/p>\n\n\n\n

\"Chinese<\/figure>\n\n\n\n

Since I published the Sticky Rice Stuffing<\/a>, I\u2019ve received so much positive feedback and lots of questions on how to cook it in an Instant Pot, especially from readers who enjoy authentic Chinese rice recipes<\/a>. After testing it out, I was surprised to find out that the Instant Pot version is so easy and the result turned out just as great.<\/p>\n\n\n\n

Why this recipe?<\/h2>\n\n\n\n
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  1. No rice soaking required.<\/strong> Glutinous rice usually requires overnight soaking to cook it on the stovetop. You can skip that step when using this recipe. <\/li>\n\n\n\n
  2. Minimal active cooking time.<\/strong> All you need to do is to brown the aromatics and the sausage in the Instant Pot. It takes about 10 minutes.<\/li>\n\n\n\n
  3. Shortened cooking time.<\/strong> It takes about 25 minutes to cook this dish on the stovetop. The Instant Pot version only takes 12 minutes.<\/li>\n\n\n\n
  4. Consistent (perfect) result.<\/strong> The rice and sausage will be cooked until soft and buttery and the chestnuts until crunchy. <\/li>\n<\/ol>\n\n\n\n

    The Instant Pot Chinese sausage rice is so simple to make that I would totally cook it on a busy weeknight. If you have an Instant Pot, I highly recommend using this version to make your cooking easier.<\/p>\n\n\n\n

    Chinese sausage rice ingredients <\/h2>\n\n\n\n

    1. What is Chinese sausage (\u814a\u80a0)?<\/h3>\n\n\n\n

    Chinese sausage (\u814a\u80a0, lap cheong) is made from fatty pork. It is normally smoked, sweetened, and seasoned with rose water, rice wine, and soy sauce. Once cooked with the rice, it becomes melt-in-your-mouth tender. The fat and sweetness melt into the gooey rice and taste so good.<\/p>\n\n\n\n

    These days you can easily find Chinese sausages in an Asian market. I\u2019ve even seen Costco carry them a couple of times. If you can\u2019t find them in your local stores, you can also purchase them from Amazon<\/a>.<\/p>\n\n\n\n

    \"Chinese<\/figure>\n\n\n\n

    2. Dried Shiitake mushrooms<\/h3>\n\n\n\n

    I highly recommend using dried shiitake mushrooms<\/a> because they have an intense smoky flavor that fresh ones do not have. However, if you prefer using fresh shiitake mushrooms, you can replace the dried mushrooms with 8 to 10 medium-sized fresh ones.<\/p>\n\n\n\n

    You can find dried shiitake mushrooms in most Asian markets and even in regular grocery stores. You can also purchase them on <\/a>Amazon<\/a>.<\/p>\n\n\n\n

    3. Sticky rice<\/h3>\n\n\n\n

    Sticky rice (\u7cef\u7c73, Nuo Mi) is also called glutinous rice or sweet rice. It looks like white rice, but has a sticky and gooey texture once cooked. It is important to use this type of rice in this recipe for the best texture. You can easily find the rice in most Asian markets or on Amazon<\/a>.  <\/p>\n\n\n\n

    \"Glutinous<\/figure>\n\n\n\n

    4. Mise en place<\/h3>\n\n\n\n

    When you\u2019re ready to cook, you should have the shiitake mushrooms soaked and sliced. The other ingredients should be chopped and measured out.<\/p>\n\n\n\n

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    \"Instant<\/figure>\n<\/div>\n\n\n\n
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    \"Instant<\/figure>\n<\/div>\n<\/div>\n\n\n\n

    How to make instant pot Chinese sausage rice <\/h3>\n\n\n\n
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    1. Saute the mushrooms and shallots with butter<\/li>\n\n\n\n
    2. Saute the Chineses sausage<\/li>\n\n\n\n
    3. Pour in Shaoxing wine to deglaze and use spatula to scrape off the browns bits from the bottom (very important)<\/li>\n\n\n\n
    4. Mix in the sticky rice<\/li>\n\n\n\n
    5. Add the rest of the ingredients and seasonings <\/li>\n\n\n\n
    6. Cook on high for 12 minutes<\/li>\n<\/ol>\n\n\n\n
      \"How<\/figure>\n\n\n\n

      That\u2019s it! It is super easy to prepare. The rice will come out tender and gooey, soaked with rich sauces and the fat from the sausage, with a slightly charred bottom.<\/p>\n\n\n\n

      4. Easy clean up<\/h3>\n\n\n\n

      When I cook Chinese sausage rice on the stovetop, the bottom of the rice usually gets burned (due to the soy sauce). However, I found that the Instant Pot version doesn\u2019t have this issue. The bottom of the rice will brown, but you can easily scrape it off using a wooden spatula. If your rice doesn\u2019t come off easily, simply soak the pot in hot water before scrubbing.<\/p>\n\n\n\n

      \"Chinese<\/figure>\n\n\n\n

      Frequently asked questions<\/h2>\n\n\n\n

      Why does the instant pot keep showing \u201cburn food\u201d error?<\/strong><\/p>\n\n\n\n

      I\u2019ve gotten this question quite a few times, but unfortunately I was never able to recreate it when I was testing the recipe. <\/p>\n\n\n\n

      Over the years, I have used 3 different generations of Instant Pot. I suspect that it may show the \u201cburn food\u201d warning if you did not scrape the brown bits off completely after deglazing the pan with Shaoxing wine. During my latest cooking experience, I did find that it is best to not brown the shallot and sausage too much, so the bottom of the pot does not get too charred. And it will not affect the flavor of the finished dish.<\/p>\n\n\n\n

      Why did the bottom of the rice burn?<\/strong><\/p>\n\n\n\n

      It is quite normal if the bottom of the rice gets browned because of the soy sauce and the sticky texture of the rice. Depending on the type of glutinous rice you use, you might get different results. For example, this recipe specifically uses short grain glutinous rice. If you use long grain glutinous rice, you might need to add 1\/2 cup of chicken broth because long grain rice absorbs liquid differently.<\/p>\n\n\n\n

      I also found that after I upgraded my Instant Pot to the newer version<\/a>, the result is much better. I noticed that the latest Instant Pot is heavier and distributes heat better. When I used my old IP, the bottom of the rice might burn a little (but could be easily cleaned off). And when I use the new IP, the rice is beautifully charred without any burning at all.<\/p>\n\n\n\n

      Can I replace the water chestnuts with other vegetables?<\/strong><\/p>\n\n\n\n

      Yes! The water chestnuts are sweet and crunchy, adding a nice texture to the dish. But you can also use bamboo shoots or carrots in their place. <\/p>\n\n\n\n

      Can I use a pressure cooker to cook this dish?<\/strong><\/p>\n\n\n\n

      Yes! Make sure you use no higher than medium heat when adding the pressure, then turn to low heat once pressure is added. This will prevent the bottom of the rice from burning. <\/p>\n\n\n\n

      Afterthoughts<\/h2>\n\n\n\n

      I love receiving requests and questions from you, the reader, because it makes me think outside the box and improve my recipes. This Instant Pot Chinese sausage rice is a great example of a recipe developed in response to readers\u2019 requests. I would not have imagined I could cook glutinous rice in an Instant Pot without soaking. But from now on, this will be my go-to method. <\/p>\n\n\n\n

      Frequently asked questions<\/h2>\n\n\n\t\t
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      Why my Instant Pot shows burning notice?<\/h3>\t\t\t\t
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      Make sure you rinse and drain the glutinous rice before adding to the pot. It’s an important step to remove excess starch from the grain, and let it rehydrate. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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      Can I double the recipe?<\/h3>\t\t\t\t
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      I don’t recommend doubling the recipe because it might cause burning and overcooking. When you add more ingredients, the Instant Pot takes longer to add pressure, prolonging the cooking time, which might cause the rice to cook too long and burn. <\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\t\t

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      Can I make this dish on the stove if I don’t have an Instant Pot?<\/h3>\t\t\t\t
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      I have another recipe for the stovetop version and you can check out it out here: https:\/\/omnivorescookbook.com\/sticky-rice-stuffing\/<\/a><\/p>\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t<\/div>\r\n\t\t\n\n\n

      More Instant Pot recipes<\/h2>\n\n\n\n