glutinous rice recipe

You fan (油飯) is a classic and comforting Taiwanese dish packed with umami and loved by many. This recipe is your best bet for successfully making your own at home!

Taiwanese Sticky Rice (You Fan)

long grain sticky rice (see note)

short grain sticky rice

pork

shiitake mushroom (pre soaked

shrimp

ginger

garlic (minced)

tbsp rock sugar (or regular sugar)

soy sauce

½ tsp white pepper powder

⅛ tsp Chinese five-spice powder (optional)

tbsp sesame oil

crispy fried shallot (see note)

Taiwanese sweet chili sauce

chopped cilantro

Cooking in a bamboo steamer.  Soak the sticky rice in water for at least 4 hours (preferably 6 hours to overnight).

When it&#039;s ready to cook, add 4 cups of water in a wok or pot and bring it to a boil. Meanwhile, line a piece of damp kitchen towel in a bamboo steamer.

Drain the presoaked rice before spreading it out evenly on the towel.  Poke some holes in the rice to allow the hot air to flow through.  Fold in the edge of the towel before covering with lid.

Set the steamer on top of the pot and steam for 25-30 minutes over medium heat.  If the rice is not cooked through, sprinkle some water, turn and flip the rice a bit and cook for another 5 - 10 minutes.

Cooking in a rice cooker. (this method doesn&#039;t work with an Instant Pot)

Rinse and drain sticky rice very well with a strainer (no need to pre soak) before putting in the rice cooker pot along with 1⅓ cup of water.  Cook it the same way that you&#039;d cook white rice.  Once it&#039;s done cooking, fluff the rice with rice paddle/spatula right away to loosen the rice.

Make Sticky Rice (choose your preferred method)

While the sticky rice is cooking, slice pork belly according the picture in the post.

Heat a frying pan (I use an 11&quot; non-stick pan) over medium heat, add pork belly in the pan and cook for about 3 minutes until the pork browns and the fat is rendered.

Add ginger, garlic, dried shrimp and shiitake mushroom.  Stir and cook for 1 minute.

Turn the heat to low before adding rock sugar, soy sauce, white pepper powder, Chinese five-spice powder, sesame oil and ½ cup of water.  Cover and cook for 2-3 minutes.

Prepare Other Ingredients

Turn off the heat, mix in cooked sticky rice and crispy fried shallot. Use the side of the spatula to &quot;cut&quot; and separate the rice and scoop the bottom to the top so that the sauce can be distributed evenly, which in turn helps to separate the rice grains. Add a bit more water if the rice is too dry or difficult to incorporate with other ingredients.

You can serve it right away; but for the best results, turn on low heat, stir and cook for another 1-2 minutes.  Turn of the heat, cover and let it sit for 10 minutes before serving.

Serve warm with cilantro and Taiwanese sweet chili sauce (optional).

Assemble

A few ingredients make for big flavor in this warming rice dish!

Cantonese Sticky Rice, Lo Mai Fan (臘味糯米飯)

oz Chinese sausage

oz cured pork belly

oz dried shiitake mushroom

oz green onion

oz cilantro

oz jasmine rice

oz glutinous rice

garlic

22 oz boiling water

tbsp oil

tsp dark soy sauce

salt

tsp light soy sauce

Prepare rice

Measure out jasmine rice and glutinous rice, and wash 3 times, pouring out the starchy water and using fresh water. Let the rinsed rice drain in a colander.

Prepare dried ingredients

Wash the dried shrimp in clean water, and drain. Then, soak the dried shrimp in warm water.

Cut cured meats

Cut the cured pork belly into strips, and then dice into small pieces. Make the pieces a similar size and shape to the diced mushrooms.

Prepare aromatics

Peel garlic. Then, smash and mince them finely.

Cook rice

Add boiling water to the rice cooker, or whichever cooking vessel you prefer.

Stir-fry ingredients

When the rice is done cooking, it's time to start stir-frying everything together!

Stir-fry rice

Stir the rice with chopsticks to make sure that the seasoning from earlier is well-mixed. Add oil to the rice and stir it in.

Plate & serve

Scoop the sticky rice into the serving dish. If you reserved those stir-fried ingredients and green garnishes, layer on the stir-fried ingredients first, and then sprinkle the green garnishes on top. Enjoy!

Vibrantly red, flavored with coconut milk and Vietnamese gac fruit, this xôi gấc or Vietnamese red sticky rice is as easy to make as it is delicious. It wouldn’t be tết or Vietnamese Lunar New Year without xôi gấc.

Xôi Gấc (Vietnamese Red Sticky Rice)

(397 g) glutinous sticky rice

(230 g) gac fruit seeds

(30 g) rice wine

(10 g) vegetable oil

coconut milk (whole fat)

(25 g) sugar

Wash and soak the rice. Place the glutinous sticky rice in a fine mesh strainer and rinse under cold water until the water runs clear. Then transfer the rice to a large bowl and add enough cold water to cover the rice by at least 2 inches. Let the rice soak for at least 4 hours or overnight in the refrigerator.

Drain the rice. Drain the rice through a fine mesh strainer and return to a large mixing bowl.

Mix the gac paste. Add the gac seeds, rice wine, vegetable oil and salt into a medium bowl. Stir with a wooden spoon until the gac paste separates from the black seeds and a paste forms.

Mix together. Add the gac paste into the bowl of rice and mix until the grains of rice are evenly coated. Set aside for 15 minutes for the paste to soak into the rice.

Steam. Set up a steamer with water and bring the water to a boil on medium-high heat. Transfer the rice to a steamer basket lined with parchment paper or a banana leaf. Steam over medium heat for 20-25 minutes. Every 10 minutes gently stir the rice. Wipe off any water condensation on the lid and check the water level and add more water as needed.

Mix the coconut and sugar. In a small bowl mix the coconut milk and sugar until the sugar is dissolved. After 20 minutes, slowly drizzle the coconut mixture onto the rice and stir until evenly combined. Cover and steam for an additional 15 minutes or until soft and cooked.

Serve. Remove the rice from the steamer and place a dried gac seed on top. You can top it with sesame seeds and a sprinkle of sugar and serve with cha lua (Vietnamese steamed pork).

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Taiwanese Sticky Rice (You Fan)

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Top 3 glutinous rice recipe recipes from across the web

The most viewed glutinous rice recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Taiwanese Sticky Rice (You Fan)

Cantonese Sticky Rice, Lo Mai Fan (...

Xôi Gấc (Vietnamese Red Sticky Rice...

The most viewed glutinous rice recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine